SWEET & TENDER BEEF RIBS
Wondering if this beef ribs recipe tastes as good as it looks? The answer is yes! These satisfying ribs live up to every tasty bit of their name. -Heather Bates, Athens, Main
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- Cut ribs into serving size portions. Place in a greased 15x10x1-in. baking pan. Cover and bake at 350° for 1-1/4 hours or until tender., In a small saucepan, combine the remaining ingredients. Bring to a boil; cook and stir for 10-15 minutes or until thickened. Drain ribs; place on a broiler pan. Brush with some of the barbecue sauce. Broil 4-5 in. from the heat for 5-10 minutes or until sauce is bubbly. Serve with remaining sauce.
Nutrition Facts : Calories 1269 calories, Fat 73g fat (30g saturated fat), Cholesterol 223mg cholesterol, Sodium 401mg sodium, Carbohydrate 91g carbohydrate (78g sugars, Fiber 0 fiber), Protein 37g protein.
SWEET CHILI BEEF RIBS
Like I said, these look fantastic on the cover of the cookbook! Serving sizes will be approximate. As near as I can figure 1.5kg is about 3 lbs.
Provided by KyJo5096
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place spareribs in large shallow dish with combined suaces, wine, garlic, ginger and coriander.
- Refrigerate for four hours, overnight or can be frozen at this point.
- Cook ribs in covered barbeque, using indrirect heat about 30 minutes or until browned and cooked as desired.
Nutrition Facts : Calories 1480, Fat 135.9, SaturatedFat 59.1, Cholesterol 285, Sodium 436, Carbohydrate 1.6, Fiber 0.1, Sugar 0.1, Protein 54.7
KALBI SHORT RIBS IN DA KITCHEN TERIYAKI SAUCE
Steps:
- Place the beef short ribs in a re-sealable gallon bag. Add the sugar, soy sauce, garlic, sweet chili sauce, ginger and 1/2 cup water to the bag. Squeeze half of the orange in the bag, and add the remaining orange rind. Marinate the short ribs in the refrigerator for at least 12 hours, preferably 24 hours, so the juices and flavors can soak into the short ribs.
- Preheat a grill to medium heat.
- Cook the short ribs until lightly charred on both sides, 4 to 6 minutes. Serve immediately with rice and garnish with sesame seeds and green onions.
CHILE-BRAISED SHORT RIBS
Provided by Nancy Fuller
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Adjust the rack to the bottom third of the oven and preheat to 325 degrees F.
- Add the chiles to a medium bowl and cover with the boiling water. Let steep for 20 minutes.
- Sprinkle the short ribs generously on both sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat until just under smoking hot. Add the short ribs in batches, leaving some room between each of them so they sear evenly, and cook until well browned, about 7 minutes per side (14 to 15 minutes per batch). Remove the short ribs to a platter in a single layer (no stacking) and repeat with the second batch.
- Meanwhile, add the chile peppers with water, chicken stock, tomato paste, garlic, onions and a dash of salt to a blender, and mix until blended together.
- Once the second batch of meat is seared, remove and set aside. Add the hard cider to the Dutch oven and scrape the brown bits left from the meat off the bottom of the pot. Pour the onion mixture into the pot and turn the heat up to high. Add the balsamic and rosemary sprigs and boil together for 2 to 3 minutes. Return the short ribs and any juice that may have accumulated on the platter back into the pot. Cover tightly with a lid and braise in the oven until the ribs are tender, about 2 1/2 hours.
- Place the ribs on a platter covered with foil to keep warm. Put the Dutch oven on the stovetop over high heat and reduce the braising liquid until thick and saucy, 20 minutes. Add the ribs back to the pot before serving to coat with the reduced liquid. Place the ribs on plates and ladle the sauce over the top. Sprinkle with chopped parsley for garnish.
SWEET CHILI RIBS
These tender, juicy ribs are delicious in their own right. Smothered in Frank's RedHot® Sweet Chili® Sauce? Outta this world.
Provided by Frank's RedHot
Categories Entrees
Yield 4
Number Of Ingredients 4
Steps:
- PREPARE grill for indirect medium-low heat (250° F/ 120 ° C). Sprinkle ribs with spice rub. Place ribs on rib rack or in foil pan. Grill, covered, 2 1/2 to 3 hours until very tender.
- MIX Sweet Chili Sauce and BBQ sauce in small bowl.
- BASTE ribs with sauce mixture during last 15 minutes of cooking. If desired, grill ribs over direct heat at end of cooking to crisp slightly.
- Test Kitchen Tip: To ensure that ribs will be very tender, score membrane on underside of ribs with sharp knife.
- Tip: When the snow is knee-high deep, bake the ribs in a conventional oven at 250°F (120° C) for 3 hours or until very tender. Baste with sauce during last 15 minutes of baking.
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- Coat full racks of beef ribs with olive oil, then rub the dry rub mixture over all surfaces of the beef ribs. Cover with plastic wrap (cling film) and refrigerate for at least an hour, but preferably over night.
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