Tender Spareribs Food

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TENDER PORK SPARE RIBS



Tender Pork Spare Ribs image

I saw a Celebrity Chef use this braising method for baby back ribs, so I decided to give it a try for pork spare ribs. I changed the seasonings and increased the cooking time and I have been very pleased with them every time. They're really tender and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!

Provided by Kerri Jaggers

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 16h20m

Yield 8

Number Of Ingredients 9

1 cup brown sugar
½ cup fajita seasoning (such as Fiesta®)
2 tablespoons Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 cup beer
3 cloves garlic, minced
1 tablespoon honey
3 tablespoons Worcestershire sauce
1 tablespoon prepared brown mustard

Steps:

  • Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
  • Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
  • Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet.
  • Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.

Nutrition Facts : Calories 943.3 calories, Carbohydrate 37.4 g, Cholesterol 240.5 mg, Fat 60.6 g, Fiber 0.7 g, Protein 58.4 g, SaturatedFat 22.2 g, Sodium 701.5 mg, Sugar 29.7 g

TENDER GRILLED SPARE RIBS RECIPE



Tender Grilled Spare Ribs Recipe image

This recipe for tender grilled spare ribs is, as you will soon discover, such a great meal to whip up using just four ingredients.

Provided by Ting Dalton,Mashed Staff

Categories     Main Course, Dinner, Lunch

Time 2h10m

Number Of Ingredients 4

4 tablespoons dry rub
4 tablespoons vegetable oil
2 pounds pork spare ribs
1 ½ cups barbecue sauce

Steps:

  • Mix the dry rub and the oil in a large bowl, and, using your hands, coat the ribs completely, rubbing the flesh really well.
  • Cover, and leave in the fridge for anywhere from a few minutes to overnight.
  • When you're ready to cook, preheat the grill or oven to 350 F.
  • Line a large ovenproof dish or sheet pan with a large piece of foil. Place the ribs on top. Cover with another large piece of foil, and crimp the edges of the top and bottom sheets to seal.
  • Cook on the grill or in the oven for 2 hours, until the ribs reach an internal temperature of at least 145 F.
  • Remove the ribs from the heat source, pour the barbecue sauce over them, and brush to coat thoroughly.
  • Place the ribs back on the grill for 5 minutes to caramelize (or brown them on a hot griddle or under the broiler for 5 minutes).
  • Remove the ribs from the heat, and allow them to rest for 5 minutes.
  • Serve alongside additional barbecue sauce.

AIR FRYER SPARERIBS



Air Fryer Spareribs image

We used an air fryer to turn spareribs into a quick and easy weeknight dinner. Separating the ribs helps them to fit in the fryer, cook quickly and get an even, golden crust all over. Make sure you dip them in the warm barbeque sauce immediately after they are done cooking--they'll absorb more flavor while still hot.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
3 teaspoons paprika
1 full rack St. Louis-style pork ribs, separated (2 1/2 to 3 pounds)
2 cups ketchup
1/3 cup apple cider vinegar
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot sauce

Steps:

  • Whisk together 1 tablespoon salt, 2 tablespoons pepper and 1 teaspoon of the paprika in a large bowl until well combined. Add the ribs and toss to coat, pressing the seasoning into each rib.
  • Preheat a 3.5-quart air fryer to 350 degrees F. Transfer the ribs to the fryer basket and cook until the ribs are tender and golden brown, about 40 minutes.
  • Meanwhile, combine the ketchup, cider vinegar, white vinegar, brown sugar, Worcestershire, hot sauce, 2 teaspoons salt, 2 teaspoons pepper, 3/4 cup water and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat, stirring frequently, until the sugar is melted and the sauce is warmed through, about 2 minutes. Cover and keep warm over low heat.
  • Once the ribs are cooked, dip each one into the sauce, letting any excess run off. Serve with the remaining sauce on the side.

CHINESE SPARERIBS



Chinese Spareribs image

After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven.

Provided by IBNSHISHA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h45m

Yield 2

Number Of Ingredients 11

3 tablespoons hoisin sauce
1 tablespoon ketchup
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon rice vinegar
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
½ teaspoon grated fresh garlic
¼ teaspoon Chinese five-spice powder
1 pound pork spareribs

Steps:

  • In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
  • Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

Nutrition Facts : Calories 502.8 calories, Carbohydrate 23 g, Cholesterol 120.5 mg, Fat 30.9 g, Fiber 0.8 g, Protein 30.4 g, SaturatedFat 11.2 g, Sodium 1014.9 mg, Sugar 17.5 g

TENDER SPARERIBS



Tender Spareribs image

Even my three little ones love this easy-to-make and delicious-to-eat meal. The succulent meat falls right off the bone! -Julie Czmer, West Bloomfield, Michigan

Provided by Taste of Home

Categories     Dinner

Time 5h10m

Yield 8 servings.

Number Of Ingredients 7

4 pounds pork spareribs, cut into serving-size pieces
1/4 cup soy sauce
1/4 cup prepared mustard
1/4 cup molasses
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 to 2 teaspoons hot pepper sauce

Steps:

  • Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Nutrition Facts :

WONDERFULLY TENDER PORK SPARERIBS



Wonderfully Tender Pork Spareribs image

I made this to go with some braised chicken wings the other night. So you may want to up rib amounts if serving as is and not with other dishes. This amount would serve 3-4 as a starter.

Provided by The Flying Chef

Categories     Pork

Time 1h45m

Yield 3-4 serving(s)

Number Of Ingredients 11

5 large ribs, chopped in half to make 10 (I get my butcher to do this.)
1 1/2 liters water
1 teaspoon beef stock granules
1/2 teaspoon five-spice powder
2 -3 tablespoons peanut oil
2 tablespoons light soy sauce
50 ml water
100 ml hoisin sauce (I use blue dragon brand)
1 teaspoon sugar
1 teaspoon fresh ginger, grated
2 tablespoons dry sherry

Steps:

  • Bring water, stock and five spice to the boil, add ribs and turn heat down to low and cook for about 90 Min's until pork can be pulled from the bone.
  • Drain pork, heat oil in a fry pan and fry pork on all sides to brown, serve immediately.
  • Sauce.
  • Combine all the ingredients in a pan and bring to the boil, serve ribs with sauce on the side.
  • I served my ribs with this sauce and sweet chili sauce so serve with whatever you enjoy.

Nutrition Facts : Calories 213, Fat 10.2, SaturatedFat 1.7, Cholesterol 1.1, Sodium 1262.1, Carbohydrate 19.3, Fiber 1.1, Sugar 11.8, Protein 2.5

SPARERIBS SWEET AND TENDER (CROCK POT)



Spareribs Sweet and Tender (Crock Pot) image

I made this with my Zucchini, Pineapple, Ginger Jam #95600. BUT you can use store bought pineapple jam. These are so tender and tasty. My son couldn't wait for them to brown under the broiler so he ate them right out of the crock pot!

Provided by Rita1652

Categories     Pork

Time 6h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 lbs pork spareribs, cut into 2 to 3 ribs sections
salt and pepper, for seasoning
1 teaspoon garlic powder
1 teaspoon ground ginger
10 ounces pineapple jam
1 small onion, chopped
1 small red pepper, chopped
1 tablespoon light soy sauce
1 tablespoon fresh grated ginger
3 chipotle chiles in adobo, diced
1 cup apple juice
1 tablespoon cornstarch

Steps:

  • Rub ribs with salt, pepper dried garlic and ginger.
  • In a crock pot on low heat add rest of ingredients (except cornstarch) stir to blend.
  • Add seasoned ribs coat and place top on pot and cook for 6-8 hours on low heat.
  • Till the meat almost falls off the bones.
  • Remove ribs and place on a cookie sheet pan line with foil.
  • Brown ribs just a couple minutes each side under broiler.
  • Meanwhile mix cornstarch with a small amount of the sauce from the crock pot.
  • Skim fat if necessary.
  • Put into a microwave safe dish with rest of sauce with cornstarch mixture and heat in micro to thicken.
  • Pour over browned ribs or serve on the side.
  • Garnish with fresh cilantro, sesame seeds, and or parsley.

Nutrition Facts : Calories 1230.2, Fat 80.6, SaturatedFat 30.4, Cholesterol 265.4, Sodium 536.3, Carbohydrate 62.8, Fiber 1.8, Sugar 43, Protein 59.5

TANGY SPARERIBS



Tangy Spareribs image

I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. -Judy Clark, Elkhart, Indiana

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 13

4 to 5 pounds pork spareribs
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup finely chopped celery
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1/8 teaspoon chili powder

Steps:

  • Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes. , Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat. , Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.

Nutrition Facts : Calories 318 calories, Fat 17g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 1g fiber), Protein 27g protein.

TENDER SPARERIBS & SAUERKRAUT



Tender Spareribs & Sauerkraut image

My grandpa introduced me to sauerkraut and spareribs and told me how to make it. The brown sugar gives this a distinctively different taste than most sauerkraut and sparerib recipes.

Provided by Chris R.

Categories     Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (20 ounce) jar sauerkraut, well drained
4 lbs spareribs (I prefer boneless, country-style)
1/4 cup firmly packed brown sugar (more if desired)
1/4 onion, finely chopped
salt
pepper

Steps:

  • Season the spareribs with salt and pepper.
  • Place on a broiler and broil in oven, turning once, until brown on all sides.
  • Spread the sauerkraut over the bottom of a 9"x13" pan.
  • Sprinkle onions over sauerkraut.
  • Sprinkle brown sugar over this.
  • Lay the spareribs over the top.
  • Cover with foil and bake at 350 degrees for one hour.

Nutrition Facts : Calories 1882.8, Fat 137.6, SaturatedFat 50.5, Cholesterol 548.5, Sodium 1412.7, Carbohydrate 20.5, Fiber 3.8, Sugar 16.2, Protein 133.2

TENDER, EASY RIBS



Tender, Easy Ribs image

You won't believe how easy it is to make restaurant style ribs at home. People are always so impressed when we make these and they are too easy! The rub paste I just throw together till it smells "right", please adjust to your individual tastes or use your favorite rub (also very good with just salt and pepper). We make as many as 8 racks at time so increase as desired.

Provided by MommyMakes

Categories     One Dish Meal

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 racks of baby-back pork ribs
1/4 cup barbecue sauce (optional)
2 teaspoons garlic powder
1 tablespoon kosher salt
1 tablespoon black pepper
1 teaspoon jalapeno seasoning salt (optional)
1 teaspoon cayenne
1 -2 teaspoon cumin (comino)
1 tablespoon paprika
1 teaspoon dry mustard
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons lime juice
1 teaspoon Tabasco sauce

Steps:

  • Lay each rack out on a heavy duty foil sheet.
  • Mix Rib Rub into a thick paste and use your hands to rub it into the meat. You want to rub a thin layer all over without leaving any gritty deposits. It will stain the meat a rich red color. Work the rub into the meat for at least a minute (I hate doing this but it must be done!). Store extra rub in the refrigerator.
  • Wrap tightly in foil. I lay the racks vertically on long vertical sheets. I fold over the top and bottom, then bring the sides up so they are even and fold over and crease, then roll down until the seam is flush against the meat. Be careful not to allow the bones to puncture the foil (I usually use two sheets to prevent this) all your good juices will leak out!
  • Refrigerate until ready to start cooking (the longer they sit the stronger the flavors will be, however you can cook straight away if desired), you can do this the day before if desired or at home if taking to a picnic or campsite.
  • When ready to start cooking place all foil wrapped racks on a rimmed baking sheet or large roasting pan, the packets will leak and your oven will be a big mess otherwise. You can pile them all on, they don't have to be arranged.
  • Bake at 300°F for 2 1/2 hours, I have cooked as many as 8 racks for that same time without any difference, although if your ribs are very thick you may want to increase the cook time a bit or if you just want to delay you can cook them at 250°F for four hours.
  • At this point, remove a rack and careful unroll the foil to check if they are done, the bones should be loose in the meat (you should be able to remove a bone just by pulling it with your fingers). If they are still tight, put it back in for another half an hour or so, keep checking.
  • Transfer finished racks (carefully!) to the grill. Baste each side of each rack with barbecue sauce (this rub works will with a slightly-sweet mesquite) and finish them over a high flame for about 10 minutes, get a good crust, be careful not to let it stick.
  • If you don't have access to a grill you can use your broiler to crisp them up.

Nutrition Facts : Calories 1231.4, Fat 88.1, SaturatedFat 31.1, Cholesterol 369.5, Sodium 2249.4, Carbohydrate 6.8, Fiber 1.4, Sugar 2.9, Protein 103.1

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SLOW-ROAST TENDER CHINESE SPARERIBS | MEN'S HEALTH
How to make it: 1. In a medium bowl, mix the garlic, ginger, soy sauce, rice wine, five spice, chili bean sauce, sesame oil, salt, sugar, and hoisin sauce. 2. Spoon the marinade over the spareribs ...
From menshealth.com


MENU - THE TENDER RIB
Check out our mouthwatering menu here at The Tender Rib, you can also download it for preference. 4809 Allentown Road Suitland, MD 20746 Menu. PORK. Rib Sandwich (4 pcs) $10.99. Rib Dinner (4 pcs) $16.99. Half Slab (6 pcs) ...
From thetenderribs.com


GRANDMA'S BAKED COUNTRY STYLE PORK RIBS (SO TENDER!)
Add all of the ribs back to the dutch oven, snuggling them evenly together. Scatter the tops with the sliced onions. Whisk the BBQ sauce and pour evenly over the onions and ribs. Cover tightly with the lid and bake for 1 1/2 to 2 hours or until the onions are soft and jammy and the pork is tender.
From foodiecrush.com


HOW TO TENDERIZE PORK SPARE RIBS BEFORE GRILLING
Step 1: Preheat the grill to high. 2nd Step: Season ribs with salt and pepper. Step 3: Place ribs on the grill, away from direct flame. Turn ribs after 10-12 minutes. Step 4: Continue cooking until the desired doneness is reached, basting with BBQ sauce or sauce of your choice during the last 5 minutes of grilling.
From restaurantstella.com


BAKED HONEY GARLIC SPARERIBS RECIPE - THE SPRUCE EATS
Bring to a boil. The Spruce / Julia Hartbeck. Reduce the heat to low and simmer for about 5 minutes. The Spruce / Julia Hartbeck. Increase the oven temperature to 350 F / 180 C / Gas Mark 4. Drizzle or brush the honey and garlic sauce mixture over the spareribs. The Spruce / Julia Hartbeck.
From thespruceeats.com


PORK SPARE RIB RECIPES - BBC FOOD
Preparation. To ensure meltingly tender ribs that are cooked through, simmer in boiling water for 30-45 minutes then drain, cool and marinate overnight. The following day they can be grilled ...
From bbc.co.uk


20 LEFTOVER RIBS RECIPES YOU'LL TRULY ENJOY - INSANELY GOOD
Serve up this prime rib pie and watch your family tuck into a delicious home-cooked meal. 9. Leftover Prime Rib and Barley Soup. This barley soup is a hearty way to serve up your leftover ribs! Satisfying barley is as delicious as it is nutritious. Enjoy this whole-grain amongst the juicy rib and tender vegetables.
From insanelygoodrecipes.com


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