SAVORY COUNTRY-STYLE SPARERIBS
This recipe is a result of trying different combinations over the years. It will continue to evolve because, for me, a recipe is just a starting point when I cook. Country-style ribs are not really ribs in the true sense, they are meatier and often are boneless. But the end results are just as delicious! These are good served with a tossed green or Caesar salad and Recipe #113186.
Provided by Alskann
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Place spare ribs in a large bowl or gallon size zip-lock bag.
- Add olive oil and zesty Italian dressing packets.
- Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
- Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
- While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
- Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
- Pour sauce over ribs, covering evenly.
- Bake for 1 hour, until ribs are cooked through.
- Baste occasionally, if desired.
- NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.
BRAISED COUNTRY-STYLE PORK RIBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
SWEET AND SAVORY RIBS
My husband, Randy, and I love barbecue ribs, but with our busy schedules, we rarely have time to fire up the grill. So we let the slow cooker do the work for us. By the time we get home from work, the ribs are tender, juicy and ready to devour.-Kandy Bingham, Green River, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place onion in a 5-qt. slow cooker. Top with ribs. In a small bowl, combine remaining ingredients; pour over ribs. Cook, covered, on low 8-9 hours or until meat is tender.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 130mg cholesterol, Sodium 945mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 0 fiber), Protein 40g protein.
SAVORY OVEN BEEF RIBS
Enjoy these flavorful beef ribs made using Progresso® beef flavored broth, veggies and dry red wine - a oven-baked hearty dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In 13x9-inch glass baking dish, mix broth, wine, tomato sauce, thyme and marjoram.
- In heavy-duty resealable plastic food-storage bag, place flour, salt and pepper; shake to mix. Add ribs; shake to coat. In baking dish, beat excess flour mixture (about 1 tablespoon) into tomato sauce mixture, using wire whisk.
- In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook ribs in oil about 5 minutes, turning once, until brown. Place ribs in baking dish; turn to coat with sauce mixture. Add remaining 1 tablespoon oil to skillet; increase heat to high. Cook carrots, celery, onion and garlic in oil 3 minutes, stirring frequently.
- Add carrot mixture to ribs and sauce. Cover tightly with foil. Bake 1 hour 30 minutes to 2 hours or until ribs are tender.
Nutrition Facts : Calories 630, Carbohydrate 19 g, Cholesterol 135 mg, Fat 2, Fiber 3 g, Protein 47 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1670 mg, Sugar 7 g, TransFat 1 1/2 g
HOISIN COUNTRY-STYLE SPARE-RIBS
Our family loves pork ribs! This recipe produces a tender meaty pork rib which we bake in the oven so it is great for the winter months when grilling isn't an option. *Note: Serving size depends on how many ribs there are in the packages.
Provided by AcadiaTwo
Categories High Protein
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Mix vinegar, brown sugar & hoisin sauce together thoroughly. (Set aside).
- In skillet on medium high heat when oil begins to sizzle brown meaty ribs turning to lock in juices all four sides. (About a minute per side).
- Remove from stove.
- Place a sheet of baking parchment paper in the bottom of a roasting pan.
- Place the ribs on top and coat 1/2 of the "vinegar, brown sugar & hoisin sauce" mixture evenly on each rib.
- Bake ribs for 45 minutes.
- Turn them over and baste with remaining mixture and bake for another 20 minutes or until pork is cooked thoroughly with no hint of pink.
- Serve and enjoy!
Nutrition Facts : Calories 897.4, Fat 60.7, SaturatedFat 21.4, Cholesterol 209.4, Sodium 587, Carbohydrate 30.5, Fiber 0.8, Sugar 25.5, Protein 54
GRILLED COUNTRY RIBS WITH SUMMER SAVORY MUSTARD MARINADE
Steps:
- Prepare grill.
- In a bowl whisk together mustard, vinegar, oil, summer savory, water, and salt and pepper to taste. In a baking dish large enough to hold ribs in one layer coat them with marinade and let stand, covered, at room temperature 15 minutes.
- Grill ribs on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 10 minutes on each side.
COUNTRY RIBS DINNER
Ribs slow-cooked with carrots, celery, onions and red potatoes are pure comfort food for us. To add a little zip, we sometimes sprinkle in cayenne. -Rose Ingall, Manistee, Michigan
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle ribs with salt and pepper; transfer to a 4-qt. slow cooker. Add potatoes, carrots, celery, onion, water and garlic. Cook, covered, on low until meat and vegetables are tender, 6-8 hours., Remove meat and vegetables; skim fat from cooking juices. Whisk soup into cooking juices; return meat and vegetables to slow cooker. Cook, covered, until heated through, 15-30 minutes longer.
Nutrition Facts : Calories 528 calories, Fat 25g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 1016mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 43g protein.
SPICE DRY RUB COUNTRY SPARERIBS
This is a great recipe for EXTREME Slow cooking at very low temperatures. We enjoy these after the first six hours without the BBQ sauce. Toss a salad, heat some bread and you have a meal.
Provided by Country Chef
Categories Pork
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 250 degrees.
- Wash and dry spare ribs.
- Mix dry ingredients together.
- Rub spare ribs with dry rub.
- Place in oven for 5 hours.
- If pan is dry (no drippings) add 1/2 cup of water to bottom.
- Turn over and cook another 1 hours till fork tender.
- No basting is required.
- Optional - BBQ Sauce and additional cooking.
- During slow cooking of ribs make BBQ sauce ingredients and chill over night.
- Remove ribs and chill over night.
- Coat chilled ribs with sauce.
- Prepare medium heat grill.
- Place coated ribs for 2 minutes each side indirect heat or perimeter heat.
Nutrition Facts : Calories 1393.5, Fat 89.8, SaturatedFat 32.1, Cholesterol 342.8, Sodium 4818.3, Carbohydrate 36.4, Fiber 6, Sugar 13.5, Protein 87.3
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