CHILI-GLAZED PORK RIBS
Provided by Food Network Kitchen
Time 4h
Yield 6-8 servings
Number Of Ingredients 12
Steps:
- Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
- Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
- Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
- Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.
TAMARIND GLAZED RIBS WITH CHAYOTE AND MANGO SLAW
Provided by Aarón Sánchez
Categories main-dish
Time 2h38m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- In a large bowl, combine the cumin, coriander, sugar, ancho powder, cinnamon, garlic powder, and pepper. Mix the spices well with a wooden spoon. Season the pork ribs on both sides with salt, then start rubbing the spice mixture evenly on both sides to coat all the surface meat. Place in refrigerator, cover, and allow to sit overnight.
- Preheat oven to 300 degrees F.
- Wrap the pork ribs tightly in plastic, then place in shallow baking dish with 1-inch of water and place the pan in the oven for 1 hour and 30 minutes. Remove the ribs from the plastic wrap and set aside.
- While the ribs are cooking, in a large sauce pot, add 1 tablespoon oil and heat over medium high heat. When the oil has begun to smoke, add the onion, ginger, lemongrass, garlic, and jalapeno. Start cooking until the onion becomes translucent, about 7 minutes. Then, add the honey, chicken stock, and tamarind. Simmer for 20 minutes then puree in a blender until smooth. Season with salt and pepper and strain through a medium fine strainer. Set aside.
- To make the dressing for Chayote Slaw: In a small sauce pot, combine the honey, pepper flakes, and vinegar. Cook 10 minutes until the mixture is reduced by half. Set aside to cool in a large mixing bowl. When the mixture is cool, add the chayote, red onion, mango, cilantro, tomato, olive oil, and lime juice. Mix well and set aside.
- To finish the dish: On a hot well oiled grill, add the cooked pork ribs and start to cook on one side 5 minutes making sure to baste the other side with tamarind glaze. Then, flip the ribs over and baste this side for 5 minutes. Repeat this process three times until a nice crust has formed. Remove and cut between each bone and serve on a large platter with the Chayote Mango Slaw and a side bowl of the tamarind sauce.
SHORT RIBS BRAISED IN ANCHO CHILE SAUCE
Steps:
- Preheat oven to 350°F.
- Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl. Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising. Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
- Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch. Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
- Carefully add chile purée to fat remaining in skillet (it will spatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes. Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should reach about halfway up sides of meat).
- Cover roasting pan tightly with foil and braise ribs until very tender, 3 to 3 1/2 hours. Skim fat from pan juices. Serve ribs with pan juices.
CHILE-BRAISED SHORT RIBS
One spoonful of this smoky-spicy guajillo braising liquid and you'll understand just how complex dried chiles can be. When soaked in hot water and blended with aromatics, they create a base so flavorful you don't even need stock.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Beef Rib Beef Chile Pepper Squash Braise Soup/Stew Winter Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.
- Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.
- Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don't worry if they get super dark), 8-10 minutes.
- Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.
- Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10-12 minutes per batch. Transfer to a plate.
- Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3-3 1/2 hours. (If sauce gets thick before meat is done, add water as needed to thin out a bit.)
- Add squash to pot and push down so it's mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened and saucy, 18-20 minutes.
- Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.
- Do Ahead: Ribs (without toppings) can be made 3 days ahead. Cover and chill.
SHORT RIBS BRAISED IN COFFEE ANCHO CHILE SAUCE
Make and share this Short Ribs Braised in Coffee Ancho Chile Sauce recipe from Food.com.
Provided by PaulaG
Categories Stew
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F.
- Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a colander set over a bowl.
- Taste soaking liquid: It will be a little bitter, but if unpleasantly so, discard it; otherwise, reserve for braising.
- Transfer ancho chiles to a blender and purée with onion, garlic, chipotles with sauce, maple syrup, lime juice, and 1 teaspoon salt.
- Pat ribs dry and sprinkle with pepper and remaining 2 teaspoons salt.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown ribs in 3 batches, turning occasionally, about 5 minutes per batch.
- Transfer as browned to a roasting pan just large enough to hold ribs in 1 layer.
- Carefully add chile purée to fat remaining in skillet (use caution, since it will splatter and steam) and cook over moderately low heat, stirring frequently, 5 minutes.
- Add reserved chile soaking liquid (or 1 1/2 cups water) and coffee and bring to a boil, then pour over ribs (liquid should come about halfway up sides of meat).
- Cover roasting pan tightly with foil and braise ribs in middle of oven until very tender, 3 to 3 1/2 hours.
- Skim fat from pan juices and serve with ribs.
- Cooks' note: Ribs improve in flavor if braised 2 days ahead.
- Cool, uncovered, then chill, surface covered with parchment paper or wax paper and roasting pan covered with foil.
- Remove any solidified fat before reheating.
ANCHO CHILI GLAZE
We tried this Ancho Chili Glaze on salmon and it was a big hit in the Test Kitchen. The sweetness from the honey paired really well with the smokiness from the bacon. The ancho chilies were pretty mild. We can't wait to try this on other meats like chicken and pork. Yummy!
Provided by Karl Strasser
Categories Other Sauces
Time 1h
Number Of Ingredients 6
Steps:
- 1. Add all ingredients together, except the honey, and cook in a heavy pot. Cook until it is reduced by half.
- 2. Let it cool down for about 10 minutes. Then add the honey and blend together with a hand blender until it is blended smooth.
- 3. Brush on fish, chicken, ribs, steak before or after cooking.
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Cuisine MexicanCategory Main CourseServings 6Total Time 3 hrs 25 mins
- Lay the pork onto a baking sheet. Season the pork on both sides with seasoning blend. Let sit at room temperature for 25 minutes.
- While the pork sits, preheat your outdoor grill. You will be cooking the pork indirectly. This means you will have one cool side and one hot side on your grill.
- If you want to add some wood smoke flavor, make sure you soak the wood chips at least one hour ahead of time.
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