DAD'S SPARE RIBS
Provided by Alex Guarnaschelli
Categories appetizer
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place the spare ribs, cider vinegar, soy sauce, rice wine vinegar and sugar in a large bowl. Add 2/3 cup water and stir to combine. Place the spare ribs and the liquid in a large pot over low heat. Cover the pot and bring to a gentle simmer. Cook until the meat begins to come apart from the bone, about 40 minutes.
- Remove the spare ribs from the pot using a slotted spoon. Increase the heat to high and let the sauce reduce until it looks glazy, 5 to 10 minutes. Add the honey and sprinkle with pepper and let the sauce simmer, about 1 minute. Pour the sauce over the spare ribs and mix to combine. Serve immediately.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
DAD'S FAVORITE RIBS RECIPE - (4.8/5)
Provided by á-46561
Number Of Ingredients 6
Steps:
- In a large resealable plastic storage bag, combine soy sauce, garlic, and pepper. Add ribs, seal, and shake to coat well. Marinate in the refrigerator for 1 hour. Preheat oven to 400°F. Remove ribs from marinade and discard excess marinade; place ribs on rimmed baking sheet(s). Bake 60 minutes, or until fork-tender. In a medium bowl, combine raspberry jam and chili sauce; mix well. Brush on both sides of ribs then cook for 10 to 15 more minutes, or until cooked through.
DAD'S OVEN BAKED RIBS
These are the ribs that my Dad has cooked for years. My friends used to make sure they came around whenever they heard that he was going to be baking some and as a result he usually made several batches at a time. I recently ran into some old buddies and they asked for the recipe so I thought I would post it here. These ribs are messy, sticky and the meat falls off the bone. I wouldn't want them any other way.
Provided by Nurbel
Categories Pork
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut 4 lbs of pork back ribs into serving size pieces.
- Simmer the ribs, covered, in enough water to cover for about 1 hour or until nearly tender.
- About 10-20 minutes or so before the ribs are done simmering melt the butter in a sauce pan; add crushed garlic and cook 4 to 5 minutes.
- Add the rest of the ingredients to the sauce pan and bring to boiling.
- Drain ribs and place in a shallow baking pan.
- Pour boiling sauce over the ribs.
- Bake at 350 F degrees for 20 minutes, basting often with the sauce.
DAD'S FAMOUS BARBECUE PORK RIBS
Make and share this Dad's Famous Barbecue Pork Ribs recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 3h30m
Yield 5 pounds pork ribs, 8 serving(s)
Number Of Ingredients 21
Steps:
- PREHEAT oven to 300°F.
- COMBINE the RUB ingredients in a small bowl.
- RUB mixture evenly over ribs (save any spare seasoning rub for another use).
- POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed).
- MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat.
- REMOVE baked ribs from oven and pour off the fat.
- BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped).
- BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer).
- BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
- SERVE and ENJOY!
Nutrition Facts : Calories 901, Fat 67, SaturatedFat 21.5, Cholesterol 227.2, Sodium 1640.3, Carbohydrate 27.2, Fiber 1.5, Sugar 18.4, Protein 44.5
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