Best Mahogany Ribs Recipes
MAHOGANY GRILLED BABY BACK RIBS
My mom first made these ribs many years ago, and I added it to my recipe collection at that time. This recipe is some extra work, so over the years I have looked for a recipe that might be just as good, but not as much work. I have given up the search! These ribs have now become a family favorite and I conclude, they are worth the extra time!
Provided by Karen
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 4h
Yield 9
Number Of Ingredients 17
Steps:
- Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.
- Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.
- Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.
- Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting.
- Remove ribs from refrigerator and bring to room temperature for 30 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.
Nutrition Facts : Calories 407 calories, Carbohydrate 30.8 g, Cholesterol 79.7 mg, Fat 23.3 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 7.8 g, Sodium 1203.3 mg, Sugar 13.7 g
MAHOGANY RIBS
Mahogany glaze is a traditional Chinese recipe for meat where the glaze on the meat turns a mahogany color and has an amazing flavor. The glaze can be made ahead of time by omitting the green onions until just before using. Cooking time depends on which style of cooking the meat you choose: barbecue, oven or smoker.
Provided by Broke Guy
Categories Meat
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Remove the membrane from the ribs. Set aside.
- Combine the hoisin sauce, plum sauce, soy sauce, cider vinegar, wine, honey, garlic and green onions.
- Coat both sides of each rack of ribs and refrigerate for at least 30 minutes but best would be overnight.
- Cook according to your preference. Serve by cutting the ribs in half, into three sections or into individual ribs. Serve immediately and enjoy.
Nutrition Facts : Calories 1602, Fat 90.5, SaturatedFat 31.5, Cholesterol 371.4, Sodium 3965.1, Carbohydrate 88.4, Fiber 3, Sugar 41.6, Protein 109.3
MAHOGANY SHORT RIBS
Yield 4
Number Of Ingredients 3
Steps:
- Cover the meat in a mixture of teriyaki and prune juice. Refrigerate, covered, overnight. Remove the ribs from the marinade. Bring the marinade to a boil in a medium pot with 1 cup water and whole black peppercorns. Lower the heat, add the ribs, and cover. Simmer for 2 hours or until meat is very tender. Remove the ribs to a platter. Bring the sauce to a boil, lower heat to medium-high and cook 5 minutes until syrupy. Add salt and freshly ground black pepper to taste. Return ribs to the pot and heat gently.
MAHOGANY GRILLED BABY BACK RIBS
"My mom first made these ribs many years ago, and I added it to my recipe collection at that time. This recipe is some extra work, so over the years I have looked for a recipe that might be just as good, but not as much work. I have given up the search! These ribs have now become a family favorite and I conclude, they are worth the extra time!"
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a skillet over medium heat; cook and stir onion, carrot, and 2 cloves minced garlic in the hot oil until onion is softened, about 10 minutes. Pour pineapple juice into onion mixture; bring to a boil. Add ribs, 2 tablespoons hot sauce, and bay leaf. Pour in enough chicken broth to cover ribs. Bring to a boil, reduce heat, and simmer until ribs are tender, 45 to 60 minutes.
- Remove skillet from heat and cool ribs in the cooking liquid until no longer steaming; discard cooking liquid.
- Combine plum sauce, tomato paste, soy sauce, 1 tablespoon hot sauce, red wine vinegar, lime juice, ginger, and 3 cloves minced garlic in a saucepan; bring to a boil. Reduce heat and simmer until flavors combine and glaze is thickened, about 5 minutes.
- Place ribs in a bowl; generously brush ribs with glaze. Cover bowl with plastic wrap and marinate ribs in the refrigerator for 2 hours to overnight. Reserve extra glaze in the refrigerator for basting.
- Remove ribs from refrigerator and bring to room temperature for 30 minutes.
- Preheat grill for medium heat and lightly oil the grate.
- Grill ribs, basting occasionally with glaze, on the preheated grill until the meat pulls away easily from the bone, 15 to 20 minutes.
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