Best Roses Baby Back Ribs Estufao Recipes

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THE BEST BABY BACK RIBS



The Best Baby Back Ribs image

I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. -Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 14

2 racks baby back ribs (about 4-1/2 pounds)
3/4 cup chicken broth
3/4 cup soy sauce
1 cup sugar, divided
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Dash cayenne pepper
Barbecue sauce, optional

Steps:

  • If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

Nutrition Facts : Calories 647 calories, Fat 41g fat (13g saturated fat), Cholesterol 123mg cholesterol, Sodium 2345mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 1g fiber), Protein 37g protein.

OVEN-ROASTED BABY BACK RIBS



Oven-Roasted Baby Back Ribs image

My dad encourage me when I was young to pursue my interest in cooking. As I got older, I experimented more, and there were many successes, including these ribs. -Rick Consoli, Orion, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 4 servings.

Number Of Ingredients 11

4 pounds pork baby back ribs
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon pepper
1 medium onion, sliced
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tablespoon dried minced onion
1 tablespoon liquid smoke, optional
1 tablespoon molasses

Steps:

  • Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.

Nutrition Facts :

PRIZE WINNING BABY BACK RIBS



Prize Winning Baby Back Ribs image

A foolproof, simple recipe for the most tender, delectable ribs you've ever had. Follow the directions exactly, and success is guaranteed!

Provided by BONNIE Q.

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h35m

Yield 6

Number Of Ingredients 6

1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon paprika
salt and pepper to taste
3 pounds baby back pork ribs
1 cup barbeque sauce

Steps:

  • Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  • In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
  • Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  • Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  • Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

Nutrition Facts : Calories 440.6 calories, Carbohydrate 16.9 g, Cholesterol 117 mg, Fat 30 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 11 g, Sodium 581.8 mg, Sugar 11.1 g

ROSEMARY GARLIC BABY BACK RIBS



Rosemary Garlic Baby Back Ribs image

I like this recipe from Canadian Living. You can marinate the ribs for as little as one hour or as long as 24 hours and they don't require long precooking like some other rib recipes do. They do, however, require a full hour on the barbecue, so make sure your tank is topped up!

Provided by Irmgard

Categories     Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs pork back ribs
2 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon hot pepper flakes
1/2 teaspoon ground black pepper
1 lemon, quartered

Steps:

  • Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
  • In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
  • Add the ribs and rub all over with the spice mixture.
  • Cover and refrigerate for 1 hour or up to 24 hours.
  • Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
  • Heat the remaining burners to medium heat.
  • Place the ribs, meat side down, on a greased grill over the unlit burner.
  • Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
  • Squeeze the lemon over the ribs to serve.

CHAMORRO ESTUFAO



Chamorro Estufao image

This recipe is similar to the filipino adobo. It's a versatile recipe; you can use beef, pork, chicken, and venison.

Provided by ChamoritaMomma

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -4 lbs pork, cubed or 1 (3 lb) roasting chickens, cut into serving pieces
1 onion, thinly sliced
6 garlic cloves, minced
1/4 cup soy sauce
1/4 cup vinegar
1 cup water
1 teaspoon black pepper
1/4 teaspoon Accent seasoning
3 tablespoons vegetable oil

Steps:

  • In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
  • When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
  • If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
  • Variation: Add 2 whole bay leaves.
  • Variation: Add 2" piece crushed fresh ginger.
  • Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!

Nutrition Facts : Calories 1652.8, Fat 171.2, SaturatedFat 68.2, Cholesterol 224.7, Sodium 1068.6, Carbohydrate 5.4, Fiber 0.8, Sugar 1.5, Protein 21.2

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