SPICY HONEY-GLAZED BABY PORK RIBS
Provided by Food Network
Categories main-dish
Time 2h32m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a bowl, mix together all of the ingredients for the marinade. Place the ribs in a container just large enough to hold them 1 side on top of the other. Pour the marinade over the ribs, cover with plastic wrap or aluminum foil and let marinate in the refrigerator overnight.
- Preheat the oven to 300 degrees F.
- Place half of the marinade in a baking pan with the ribs and bake, turning the ribs frequently, for 2 hours, or until the meat is tender. Reserve the remaining marinade.
- Under a preheated broiler or on a wood-fired grill, glaze the ribs for 3 to 4 minutes on each side. Watch carefully so they don't burn. Remove the ribs and cut each side into individual pieces. Bring the reserved marinade to a boil.
- Arrange the ribs in an overlapping fashion on each plate or on a large serving platter. Spoon the warm marinade over them.
SPICY HOISIN-GLAZED RIBS
Provided by Food Network Kitchen
Time 3h20m
Yield 4-6 servings
Number Of Ingredients 0
Steps:
- Prepare the ribs the night before: Trim the membrane from the back of 2 racks (about 4 pounds) St. Louis pork ribs. Then make the rub: Whisk 1 cup rice vinegar, 1/4 cup soy sauce, 3 tablespoons chopped ginger, 5 chopped garlic cloves, 1 tablespoon sesame oil and 1 teaspoon Chinese five-spice powder; coat the ribs with the mixture and refrigerate overnight. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Set the ribs over the drip pan (use a rib rack, if you have one). Cover, making sure the vent holes are directly over the ribs; cook for 3 hours, or until the meat pulls back from the bones. To make the sauce, whisk 1/2 cup hoisin sauce, 2 to 3 tablespoons Asian chili sauce and 1 tablespoon water; brush onto the meat and cook over direct heat until glazed. Cut the racks into ribs and sprinkle with sliced scallions and sesame seeds.
SPICY HONEY-GLAZED BABY PORK RIBS (WOLFGANG PUCK)
I remember eating at Spago in the early 1980s when I was in law school in LA (this was a treat) and I was in my 20s loving every minute of it. Faye Dunaway was waiting in line in front of me to use the ladies room! Anything "Wolfgang Puck" reminds me of that! By the way, I have no memory of what I ate! This recipe requires overnight marination.
Provided by Oolala
Categories Asian
Time 14h
Yield 30 ribs, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix together the ingredients except for the ribs. Place the ribs in a container large enough to hold them, one slab on top of another, and pour the marinade over the meat. Cover and let it marinate in the refrigerator overnight.
- Preheat the oven to 300°F and pour half the marinade in a baking pan. Add the ribs and bake turning frequently for the next 2 hours or until the meat is tender.
- Under a preheated broiler or on a wood fired grill, glaze ribs for 3-4 minutes per side. Watch carefully to avoid burning.
- Remove ribs and cut each side into individual pieces. Arrange overlapping on plates or on a platter and spoon the warm marinade over the meat.
Nutrition Facts : Calories 1488.7, Fat 106.7, SaturatedFat 34.2, Cholesterol 312.8, Sodium 4201.6, Carbohydrate 26, Fiber 0.8, Sugar 18.6, Protein 87.8
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
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