Best Dads Ribs N Rice Recipes

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DAD'S SPARE RIBS



Dad's Spare Ribs image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 7

3 pounds pork spare ribs, on the bone, cut into 1 1/2 by 1 1/2-inch to 1 1/2 by 2-inch pieces
6 tablespoons cider vinegar
4 tablespoons dark soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 tablespoons honey
Coarsely cracked black pepper, for sprinkling

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.

SEOUL-FUL RIBS WITH RICE



Seoul-ful Ribs with Rice image

Provided by Guy Fieri

Categories     condiment

Time 1h15m

Yield 4 servings

Number Of Ingredients 27

Canola oil
3 pounds short ribs (cut across the bone in strips), each piece 3/4-inch thick (6 pieces total)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1/2 cup Korean red bean paste
1/2 cup mirin
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
2 teaspoons sambal (chili garlic sauce)
4 cups low-sodium chicken stock
3 cups long grain white rice
Guy's Homemade Kimchi, for garnish, recipe follows
Scallions, sliced on the bias, for garnish
1 head napa cabbage (about 3 pounds)
Kosher salt
1/4 cup seasoned rice vinegar
2 tablespoons sambal (chili garlic sauce)
2 tablespoons sugar
1 tablespoon toasted sesame oil
1 clove garlic, minced
1/2 teaspoon peeled and grated fresh ginger
Freshly cracked black pepper
1 cup julienne carrot
1 cup julienned daikon
2 scallions, cut on the bias into 1-inch-long ribbons

Steps:

  • Set a large Dutch oven over high heat. Coat the pan with some canola oil. Sprinkle the short ribs pieces all over with salt and pepper. Add them to the pot and brown well on both sides, 4 to 5 minutes per side. Add the garlic and ginger to the pan and saute until fragrant. Then add the red bean paste, mirin, vinegar, sugar and sambal.Mix well to coat the ribs, and then add the chicken stock and 2 cups water. Bring to a boil, and then reduce the heat and simmer, partially covered, until the ribs are tender, 30 to 35 minutes.
  • When the ribs are tender, transfer them from the braising liquid to a platter. Add the rice to the pot of braising liquid and stir well. Bring back to a boil, and then reduce the heat to a simmer. Arrange the short rib pieces back on top of the rice in an even layer, and then cover the pot and simmer for 20 minutes. After 20 minutes the liquid will have evaporated and the rice should have puffed up. Remove the lid and cook over medium heat for the last 5 minutes to crisp up the bottom.
  • Serve family style directly from the pot (like a paella or bibimbop) and top with Guy's Homemade Kimchi and garnish with scallions.
  • Begin by slicing the cabbage crosswise into 1/2-inch-thick slices. Place in a large colander and toss together with 2 tablespoons salt. Squeeze out the cabbage with your hands or tongs to force the salt into the cabbage and this will start drawing out the water immediately (this is what gives the pickled cabbage its distinctive crunch when finished). Leave to sit in a colander for 30 minutes.
  • In a large mixing bowl, combine the rice vinegar, sambal, sugar, toasted sesame oil, garlic, ginger and season with salt and pepper. Whisk together well. Add the carrots, daikon and scallions.
  • Rinse the cabbage under cold running water and firmly squeeze out excess liquid. Add the cabbage to the bowl with the other ingredients and mix well.
  • You can choose to serve this immediately OR if you prefer, you can pack it into a 1-gallon jar, seal, wrap in plastic and leave to sit in the refrigerator for 24 hours before serving.

ITALIAN RIBS AND RICE



Italian Ribs and Rice image

With meat, vegetables and rice, here's a dish that can be a whole meal by itself. It'll satisfy the hunger of anyone at your table.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 10

3 pounds country-style pork ribs
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup uncooked long grain rice
1 small green pepper, thinly sliced
1 garlic clove, minced
1 tablespoon sugar
2 teaspoons salt, divided
1/2 teaspoon Italian seasoning

Steps:

  • In a Dutch oven, brown ribs in oil over medium-high heat. Cover and cook over low heat for 1-1/4 hours, turning occasionally. Remove ribs and set aside; drain. , In the same pan, bring tomatoes and water to a boil. Stir in the rice, green pepper, garlic, sugar, 1 teaspoon salt and Italian seasoning. Place ribs over rice; sprinkle with remaining salt. Cover and cook on low for 30 minutes or until rice and meat are tender.

Nutrition Facts : Calories 393 calories, Fat 16g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 939mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

DONABE BLACK BEAN SPARERIBS WITH RICE



Donabe Black Bean Spareribs with Rice image

After a long day of running errands in Chinatown with my parents, they would treat my siblings and me to a clay pot of black bean spareribs with rice. The rice soaked in all the flavors of the delicious spareribs; my favorite part was always the crispy rice that formed on the bottom of the clay pot, almost like the socarrat on paella. Once the small but extremely hot clay pot arrived at the table, my dad would drizzle in the sweet soy sauce and a sizzling sound would tell us it was time to dig in. This recipe gives the same flavors, sizzle and warmth of that dish from years ago, but is scaled for a large donabe, so it can be enjoyed as a family.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 26

1 1/4 pounds pork sparerib strips or tips (see Cook's Note)
Kosher salt
3 tablespoons fermented black beans, rinsed and roughly chopped
1 tablespoon cornstarch
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon Shaoxing wine
1 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper
5 medium cloves garlic, finely grated
One 1-inch piece ginger, finely grated
1 small Fresno chile or jalapeno, minced, seeded if desired
3 tablespoons vegetable oil
2 cups jasmine rice
Chopped fresh cilantro or scallions, for serving
Sweet Soy Sauce, recipe follows, for serving
1 teaspoon vegetable oil
2 scallions, trimmed and cut into quarters
One 1-inch piece ginger, sliced into thin coins
1 medium clove garlic, smashed
3 tablespoons sugar, preferably coconut sugar
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1/2 teaspoon toasted sesame oil
1/4 teaspoon ground white pepper

Steps:

  • Using scissors or a knife, cut the strips of spareribs between each bone into about 1 1/2-inch pieces and add them to a large bowl. Sprinkle 2 tablespoons salt all over the riblets and cover with cold water. Let soak for 30 minutes.
  • Pour the riblets along with the water into a colander and rinse with cold water. Shake out the excess water and place the colander directly back in the bowl to allow any remaining water to drain out.
  • Whisk the fermented black beans, cornstarch, dark soy sauce, light soy sauce, Shaoxing wine, sugar, sesame oil, white pepper, garlic, ginger, Fresno chile and 1 tablespoon of the vegetable oil in a medium bowl until combined. Add the riblets to the mixture and toss well until everything is fully coated. Marinate, refrigerated, for 1 1/2 hours, then remove from the refrigerator and marinate at room temperature for an additional 30 minutes.
  • Put the rice in a medium bowl and cover with water; drain. Repeat until the water runs clear, 6 to 8 times; drain well in a fine-mesh sieve.
  • Meanwhile, fill a large donabe with 2 1/2 cups water and bring to a boil over medium heat. Reduce to a simmer over medium-low heat, add the rice and smooth it into an even layer with a rubber spatula. Cover and cook until most of the water has been absorbed but some is still visible between the grains, 3 to 5 minutes; the rice will still be raw. Drizzle the remaining 2 tablespoons vegetable oil mainly along the sides of the donabe and a little in the middle. This will help create the crust on the bottom. Using tongs or chopsticks, arrange the riblets in an even layer on top of the rice (try not to include the liquid from the marinade). It is okay if the riblets touch the rim of the donabe. Cover and continue to cook over medium low until the riblets and rice are completely cooked through, 15 to 20 minutes.
  • Carefully transfer the donabe to a trivet and let sit for 10 minutes. Use caution when removing the lid as the steam can burn. Top with cilantro or scallions and drizzle with Sweet Soy Sauce.
  • Heat the oil in a small saucepan over medium heat. Add the scallions, ginger and garlic and cook until golden brown, about 2 minutes. Add the sugar, light and dark soy sauces, sesame oil, white pepper and 1/4 cup water and simmer until the garlic and ginger coins have softened, 3 to 5 minutes. Remove from the heat and let sit for 15 minutes. Strain through a fine-mesh strainer and transfer to a small bowl until ready to serve. (The sauce can be made ahead and stored in the refrigerator for up to 3 days.)

COUNTRY-STYLE PORK RIBS & RICE BY PAULA DEEN RECIPE - (3.9/5)



Country-Style Pork Ribs & Rice by Paula Deen Recipe - (3.9/5) image

Provided by Onolicious

Number Of Ingredients 10

3 pounds pork back bones, sometimes called country-style ribs
1 cup chopped onion
1/2 cup (1 stick) butter
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
1 tablespoon salt, or to taste
8 cups water
3 cups raw white rice
1/2 cup chopped green onion

Steps:

  • In a stockpot, combine the backbones, onion, butter, and seasonings. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Add the rice to the pot and return to a boil, stirring well. Boil for 10 minutes, then reduce the heat, add green onions, cover the pot, and simmer for 10 minutes or until rice is done. Remove the bay leaves and serve.

DAD'S FAMOUS BARBECUE PORK RIBS



Dad's Famous Barbecue Pork Ribs image

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

5 lbs pork spareribs
4 teaspoons brown sugar
1 tablespoon kosher salt
1 tablespoon chili powder
1 tablespoon rubbed sage
2 teaspoons black pepper
1 1/2 teaspoons garlic salt
1 1/2 teaspoons onion salt
1 1/2 teaspoons ground ginger
1 teaspoon ground celery salt
1 teaspoon ground mustard
1 teaspoon smoked paprika
1 teaspoon white pepper
1 teaspoon crushed rosemary
1 teaspoon ground leaf thyme
1 teaspoon hickory smoke salt
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 pint barbecue sauce (Dad's Famous Barbecue Sauce)

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

DAD'S RIBS 'N RICE



Dad's Ribs 'n Rice image

I was really surprised at how good this ribs recipe is with minimal ingredients. This cut of meat tends to be a little tough, but cooking it this way makes it just fall apart. It gets nice and caramelized. The glaze is a bit tangy, slightly sweet and perfect. Everyone will love this!

Provided by Tracy Joyner

Categories     Ribs

Time 1h50m

Number Of Ingredients 9

5-6 lb country pork ribs
2 Tbsp oil
2 clove garlic-minced
1/2 tsp ginger
2 tsp salt
1/2 tsp pepper
3 Tbsp sugar
1 1/2 c vinegar
4 Tbsp soy sauce

Steps:

  • 1. Preheat fry pan to 350. Brown ribs in oil until golden.
  • 2. Reduce heat to 212 degrees. Combine all other ingredients and pour over ribs.
  • 3. Cover and braise 1 1/2 hours or until tender and ribs are glazed. Serve with rice.

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