Best Island Style Ribs Recipes
ISLAND STYLE RIBS
From our neighbors who hail from Samoa, they have shared their recipe for ribs which are the best (in my opinion) ribs I've ever had.
Provided by Gillian Spence
Categories Meat
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all marinade ingredients in a bowl, stirring until the brown sugar is dissolved.
- Place ribs in pan and pour marinade mixture over them. Marinate at least 4 hours and up to overnight.
- Grill ribs over a charcoal fire or broil.
Nutrition Facts : Calories 1619.8, Fat 137.1, SaturatedFat 43.5, Cholesterol 172.4, Sodium 4155, Carbohydrate 58.4, Fiber 0.7, Sugar 54.2, Protein 40.5
ISLAND SPARERIBS
This is a revised version of my Dads Hawaiian spareribs. If you have an electric wok it works great for making this dish. If you like sweet and sour you will love this.
Provided by susan simons
Categories Ribs
Number Of Ingredients 12
Steps:
- 1. Cut spare ribs into 2-inch pieces. Mix flour, salt, and soy sauce together and coat ribs.
- 2. Allow to stand 10 minutes. Heat oil in skillet and brown ribs on all sides.
- 3. Drain off excess fat and add sugar, vinegar, water, juice and ginger.
- 4. Cover and simmer until meat is tender, about 45 minutes.
- 5. Stir in fruit and simmer 5 minutes longer.
- 6. Serve garnished with minced parsely and sesame seeds.
- 7. Serving ideas: Serve with white rice.
IGA BABI BALI (BALINESE STICKY GLAZED PORK RIBS)
The smell of Balinese barbecued pork ribs is a harmonious scent typically associated with trips to the picturesque island, but this recipe from the chef Lara Lee's book, "Coconut & Sambal," brings the aroma to your home kitchen. Juicy, tender pork is glazed in sticky kecap manis (a sweet condiment that's typically made with palm sugar and soy sauce, commonly used throughout Indonesia and found at most Asian markets), yielding ribs that are sweet, smoky and viscid. The garlic and chile marinade packs additional heat. (Look for moderately hot red chiles, such as cayenne, that are the length and width of your index or middle finger.) Ms. Lee loves preparing the dish for dinner parties, as they can easily be made in advance and reheated (cover the ribs with foil and place in a 300 degree oven for 10 minutes). You can serve these with potato wedges or morning glory (water spinach).
Provided by Kayla Stewart
Categories dinner, finger foods, meat, main course
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Prepare the marinade: In a food processor, blend all the ingredients except the pork with 1/2 cup water until smooth.
- Line a roasting pan with four long layers of foil in the shape of a cross (two overlapping horizontal strips and two overlapping vertical strips), with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil in a single layer and pour over 1/2 the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours.
- While the ribs roast, pour the remaining marinade into a small saucepan and bring it to a boil. Reduce the heat and simmer the sauce until it has thickened to the consistency of gravy and is deeply flavorful, 5 to 10 minutes. Remove from the heat and set aside.
- To check if the ribs are done, test an end rib: When you tug the end bone, the meat should start slipping off the bone. If they are not yet tender, return them to the oven and continue cooking until tender, testing every 10 minutes.
- Once the ribs have finished roasting, remove the roasting pan from the oven and turn on the broiler. Open the foil and brush some of the reduced marinade onto the ribs, reserving the rest as a dipping sauce. Broil the ribs for 5 to 7 minutes, uncovered, until they darken and the marinade caramelizes. Serve immediately, with the remaining marinade in a dipping bowl.
ITALIAN COUNTRY STYLE RIBS
This is a recipe that I came up with when I got tired of 'the same old thing'. It's easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.
Provided by Annelle
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.
Nutrition Facts : Calories 598.4 calories, Carbohydrate 20.5 g, Cholesterol 170.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 46.5 g, SaturatedFat 11.2 g, Sodium 755.2 mg, Sugar 13.2 g
ISLAND BRAISED SHORT RIBS
Flavorful ribs with mango, chipotle, and tequila. These are prepared the day before serving so that the flavors can mellow.
Provided by cookiedog
Categories Meat
Time 3h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees.
- Season ribs with salt and pepper. Heat nonstick skillet over medium-high heat. Working in batches, brown ribs, 7 to 10 minutes. Put in large deep ovenproof pot.
- Drain the fat from skillet, and then heat the oil over medium-high. Add leeks; saute until browned, 8 minutes. Add 2 cups nectar, tequila, broth and chipotle; simmer 1 minute. Pour over the ribs.
- Bake, covered, in 325 degree oven 3 hours or until the ribs are very tender; turn ribs over every 45 minutes.
- Remove pot from oven. Let ribs cool in sauce, uncovered, 30 minutes. Remove ribs from sauce and refrigerate, covered, overnight.
- To serve, discard fat from sauce. Add remaining 3 tablespoons nectar and ribs to sauce. Reheat over medium heat, 20 minutes. Top with scallion.
Nutrition Facts : Calories 768.9, Fat 70.9, SaturatedFat 30, Cholesterol 143.7, Sodium 218.2, Carbohydrate 3.3, Fiber 0.5, Sugar 0.9, Protein 27.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
