BEER-BRAISED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 45 pounds ribs
Number Of Ingredients 22
Steps:
- Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
- Prepare a charcoal grill.
- Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
- Preheat the oven to 300 degrees F.
- Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
- Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
- Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
- To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
- Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
- Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
HOISIN BABY BACK RIBS
Provided by Food Network Kitchen
Time 6h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine 1/2 cup hoisin sauce, the vinegar, honey, soy sauce, Sriracha, ginger and garlic in a 6-quart slow cooker. Add the ribs and turn to coat. Cover and cook on low, 6 hours.
- Preheat the broiler and line a rimmed baking sheet with foil. Transfer 1 cup of the liquid from the slow cooker to a medium bowl; whisk in the remaining 1/2 cup hoisin sauce and the ketchup. Transfer the ribs to the prepared baking sheet and brush both sides generously with the sauce. Broil, bone-side down, until browned and bubbling, 3 to 5 minutes.
- Transfer to a cutting board and slice into individual ribs. Top with more sauce and sprinkle with the scallions. Serve with coleslaw.
BRAISED PORK RIBS
Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.
Provided by tom
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 1h50m
Yield 2
Number Of Ingredients 8
Steps:
- Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
- Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.
Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g
VIETNAMESE BRAISED BABY BACK RIBS
This is a wonderful recipe. The sauce is excellent and is particularly great for flavoring plain white rice.
Provided by Vickie Parks
Categories Ribs
Time 4h30m
Number Of Ingredients 14
Steps:
- 1. Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, sugar, five-spice powder, garlic and ginger. Mix well.
- 2. Put the ribs in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
- 3. Heat oven to 450°F. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350°F for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
- 4. Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
- 5. Serve with cooked white rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
BRAISED BABY BACK RIBS
Make and share this Braised Baby Back Ribs recipe from Food.com.
Provided by Steve_G
Categories Pork
Time P1DT3h
Yield 1 Rack, 2 serving(s)
Number Of Ingredients 12
Steps:
- Combine rub* ingredients in a plastic bag, shake to mix.
- Rub olive oil on ribs then generously cover both sides of ribs with rub, there's enough to do 2 racks.
- Wrap tightly in plastic wrap and refrigerate for a minimum of 4 hrs or as long as 24 hours.
- For covered charcoal grill: Start coals 30-45 minutes prior to cooking, soak a couple hand fulls of hickory chips in water.
- Meanwhile, place each rack of ribs, curved side down on two layers of heavy duty aluminum foil, which have been wiped with a thin coat of vegetable oil use a piece of foil large enough to seal over the top.
- Form a pan with the foil.
- After coals turn white push them all to one side, drain wood chips, place soaked wood chips on hot coals, replace grill top.
- Soak some more chips.
- Place ribs and foil on cool side of grill, carefully pour water to the foil 'pans' to no more than 1/2" up the sides of the ribs.
- Replace lid on grill.
- Every 30 minutes add a few coals and some of the soaked chips and reverse the position of the ribs (rotate and reverse).
- Turn over about 1/2 way through the cooking process so they finish curved side up.
- Depending on your grill it could take as long as 4 hrs or as little as 1 hr to cook.
- To finish ribs, remove from heat, drain liquid from foil pan (reserve for sauce if desired) carefully cut racks into serving sized chunks (3-4 ribs), brush with sauce and return to hot side of grill for a few minutes to brown a bit.
- You can brown them under the broiler right in the foil pans if coals are not hot enough.
- This procedure can be replicated on a two (or more) zoned gas grill.
- Put the chips in another foil 'pan' and place them over the heat, when they start to smoke put the ribs over the cool side and cover.
- Replenish chips as necessary, rotate and reverse rib pans about every 30 minutes.
- *This is a sweet rub and may be a bit too sweet for some tastes, if so decrease sugar.
Nutrition Facts : Calories 221.9, Fat 0.2, Sodium 23.3, Carbohydrate 56.8, Fiber 0.9, Sugar 53.8, Protein 0.6
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