Braised And Grilled Pork Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VIETNAMESE BRAISED PORK RIBS



Vietnamese Braised Pork Ribs image

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

Provided by David Tanis

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

Steps:

  • Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
  • Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
  • Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
  • Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
  • Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram

BRAISED AND GRILLED OR BROILED PORK RIBS



Braised and Grilled or Broiled Pork Ribs image

The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler. Of course the broiler won't add wood flavor, but then neither will a gas grill or briquettes. What I did for the ribs in the recipe here was brown them, then slowly braise them in the oven (the top of the stove would work as well). When they were nearly falling off the bone I took them straight from the braising liquid and ran them under the broiler, just until they crisped up.

Provided by Mark Bittman

Categories     dinner, barbecues, main course

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 9

3 to 4 pounds spare ribs
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
10 allspice berries
2 or 3 3-inch cinnamon sticks
10 nickel-sized slices unpeeled fresh ginger or 1 tablespoon ground ginger
5 dried red chiles or a teaspoon of cayenne
5 cloves garlic, lightly smashed
1 bottle dark beer, like Guinness or any porter

Steps:

  • Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
  • Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
  • Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.

Nutrition Facts : @context http, Calories 821, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 67 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 792 milligrams, Sugar 0 grams, TransFat 1 gram

BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS



Beer 'n BBQ Braised Country Style Pork Ribs image

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

Provided by Bergy

Categories     Pork

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 4

3 lbs country-style boneless pork ribs
2 medium onions, sliced
1 (12 ounce) can beer
2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Steps:

  • Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
  • Place the ribs in an oven proof pan and scatter the onions all around them.
  • Pour in the beer and seal with a lid or tin foil.
  • Bake at 375F until the pork is tender 1 1/2- 2 hours.
  • Pour out the beer.
  • Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
  • Enjoy.

ITALIAN BRAISED PORK RIBS WITH PASTA



Italian Braised Pork Ribs with Pasta image

This classic Italian Sunday lunch recipe is made with pork ribs cooked in a rich tomato sauce until the meat is succulent and tender. Traditionally, this dish is divided into 2 courses but you can make 2 meals out of it. Cook once eat twice!

Provided by Jacqueline De Bono

Categories     Main Course

Time 2h15m

Number Of Ingredients 14

320 g elicoidali pasta tubes ((11oz) or rigatoni, tortiglioni, penne etc)
800 g pork ribs ((28 oz) in or off bone)
1-2 carrots
1 onion
1-2 celery stalks
1 bay leaf
1/2 chili pepper (peperoncino) (optional)
350 g tomato passata (or chopped peeled tomatoes (11oz))
8-10 cherry tomatoes
1/2 glass dry white wine ((or red if you prefer))
1 cup beef or chicken stock (if required)
salt (for pasta and to taste)
ground black pepper (to taste)
4-5 tbsp extra virgin olive oil

Steps:

  • Trim some fat off the ribs and cut them in half. Most of mine didn't have a hard bone. You can ask your butcher to do this or look for boneless ribs. Rub the ribs with some sea salt.
  • Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it's less spicy!
  • Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.
  • Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don't let them burn. Add more olive oil if necessary.
  • Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.
  • Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.
  • Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.
  • Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.
  • When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.
  • Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!
  • When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!

Nutrition Facts : Calories 875 kcal, ServingSize 1 serving

JAPANESE-STYLE BRAISED PORK RIBS



Japanese-Style Braised Pork Ribs image

A simple, Japanese-style, braised baby back ribs recipe that's simply delicious.

Provided by YepRecipes

Categories     World Cuisine Recipes     Asian

Time 3h5m

Yield 6

Number Of Ingredients 8

3 pounds baby back pork ribs
⅔ cup soy sauce
⅓ cup sake
3 tablespoons honey
2 tablespoons olive oil
4 cups water
2 cups uncooked white rice
3 medium (4-1/8" long)s green onions, thinly sliced

Steps:

  • Remove the silvery skin from the back of the ribs by sliding the pointed end of a meat thermometer under the skin and pulling up. Pat the ribs dry with paper towels and cut into individual ribs.
  • Mix soy sauce, sake, and honey together in a small bowl and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat oil in a large Dutch oven over medium-high heat until hot. Sear the ribs in batches until browned and they have a nice crust, about 3 minutes per side. Remove ribs to a plate and set aside.
  • Drain Dutch oven of any excess oil. Carefully pour soy sauce mixture into the pot and scrape the bottom of the pan with a wooden spoon or spatula to release any stuck-on bits. Add ribs to the pot with the liquid and increase heat to medium-high. Bring to a boil. Cover tightly and remove from heat.
  • Bake in the preheated oven until ribs are tender and no longer pink, about 2 1/2 hours, flipping over halfway through cooking time.
  • Meanwhile, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Serve ribs and sauce with white rice and sprinkle with green onions.

Nutrition Facts : Calories 698.9 calories, Carbohydrate 61.3 g, Cholesterol 117 mg, Fat 34.3 g, Fiber 1.2 g, Protein 30.5 g, SaturatedFat 11.6 g, Sodium 1713.1 mg, Sugar 10 g

BEER-BRAISED COUNTRY-STYLE PORK RIBS



Beer-Braised Country-Style Pork Ribs image

Provided by Food Network Kitchen

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds bone-in country-style pork ribs
Kosher salt
1 1/2 teaspoons hot paprika
3 tablespoons extra-virgin olive oil
3 medium onions, peeled and cut into wedges
1 12-ounce bottle amber ale
1 1/2 cups low-sodium chicken broth
2 bay leaves
6 sprigs thyme
2/3 cup apple cider vinegar
3 tablespoons honey

Steps:

  • Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
  • Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
  • Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos

BRAISED PORK RIBS



Braised Pork Ribs image

Seasoned and braised pork ribs in red wine. Serve with cooked rice or mashed potatoes.

Provided by tom

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

Time 1h50m

Yield 2

Number Of Ingredients 8

1 rack baby back pork ribs, separated
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
2 tablespoons canola oil
½ (750 milliliter) bottle red wine, or as needed
1 large sweet onion, minced
1 carrot, minced
1 large stalk celery, minced

Steps:

  • Sprinkle separated ribs liberally on all sides with garlic powder, salt, and pepper.
  • Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding more wine or water if sauce is too thick.

Nutrition Facts : Calories 883.7 calories, Carbohydrate 16.6 g, Cholesterol 175.2 mg, Fat 58.1 g, Fiber 2.8 g, Protein 37.6 g, SaturatedFat 17.4 g, Sodium 288.6 mg, Sugar 6.7 g

BRAISED PORK RIBS



Braised pork ribs image

Recipe Main Dish Braised pork ribs - Recipe Petitchef

Provided by In the kitchen with Nick...

Categories     main dish

Time 2h30m

Yield 6

Number Of Ingredients 15

3 lbs. of your favorite cut of pork ribs
1 large yellow onion, chopped
2 medium shallots, finely chopped
12 cloves of garlic, rough chopped
2 large roasted red peppers sliced in ½ inch widths (or buy a jar of them)
2 medium carrots, chopped
1 ½ cups of chicken stock
1 small can of tomato paste
4 tablespoons of plain BBQ sauce (smoked)
1 teaspoons of salt
2 teaspoons of coarse ground pepper
½ teaspoon of smoked sweet paprika
1 teaspoon of dried basil
½ teaspoon of thyme
1/3 cup of olive oil

Steps:

  • First, you're going to sauté and brown the meat, and then you are going to slow cook it in the oven. If you have a large oval shaped Dutch oven, you will want to use that. Otherwise, just get the largest frying pan you have. If you can avoid slicing up the pork rib rack into sections, that would be great. Otherwise, go ahead and cut it in 2 halves and brown each separately.
  • Start by preheating the oven to 350. Next, get your pan of choice and heat ¼ cup of the oil over medium heat. Sprinkle the meat side of the ribs with some of the pepper, and the regular salt. Sauté your meat for about 2 to 3 minutes on each side until browned.
  • When browned, pour ¼ cup of the chicken stock over the ribs and deglaze the pan or your Dutch oven. If you're using the Dutch oven, cover with the lid and place it in the oven. If you didn't have one and used a frying pan, transfer the ribs and the liquid to a large and deep baking pan (lasagna pan works good), cover tightly with foil, and place it in the oven.
  • While the ribs are in the oven, get a large frying pan and heat the rest of the olive oil over medium heat. Sauté the shallots and garlic for about a minute, then add the onion, and continue to sauté until the onions become translucent and begin to brown. Next, add the carrots and stir occasionally. Continue to sauté for a few more minutes and add the remaining chicken stock and the paprika, as well as the basil and thyme. Reduce heat to low and add the tomato paste and bbq sauce and stir well so that everything is well blended together. Taste for flavor and add salt and pepper if needed.
  • Finally, add the sliced roasted red peppers and allow the sauce to begin to bubble. Transfer the sauce to the pot with the ribs, making sure that all the ribs are well covered. Recover pot tightly and continue to bake for 60 minutes at 325. Be very careful to use oven proof mitts or pot holders, as the Dutch oven lid and sides is extremely hot.
  • When done, remove the pot from the oven and let sit covered for about 5 to 10 minutes. Get your serving platter ready. Remove the ribs first and set on the platter. Since the pork most likely sweat out a lot of oils, to reduce the calories and fat content, you will want to put your sauce through a strainer to get rid of excess oil.
  • Once done, spoon the sauce over the ribs or around the ribs, it's your choice. Serve with steamed rice or wonderful boiled new potatoes. Sprinkle some chopped parsley over the ribs as garnish.

OVEN BRAISED BARBECUE PORK RIBS



Oven Braised Barbecue Pork Ribs image

This is a method I got from FoodNetwork's Alton Brown, and it's foolproof. I've tweaked the ingredients many times, in many ways, but it's always turned out great. This is my favorite variation, and the only way I make barbecued country ribs.

Provided by Vina7737

Categories     Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 9

3 lbs country-style pork ribs
3/4 cup tomato ketchup
3/4 cup beer
1/2 cup real maple syrup (dark grade B is best.)
1 medium onion, chopped
3 garlic cloves, chopped
1 teaspoon louisiana style hot sauce, plus more to season
1 tablespoon Worcestershire sauce
2 sheets heavy duty weight aluminum foil (18x36 inch)

Steps:

  • Fold each sheet of foil in half lengthwise.
  • You now have two double thick sheets measuring 18x18 inches.
  • Stack them on top of each other, folded sides on top, and triple fold the three cut edge sides together, crimping firmly, leaving the folded edge side open.
  • You now have a double thickness foil bag.
  • Put the foil bag on a large baking sheet with sides (in case of leaks) and fill with the ribs, being careful not to puncture the bag if the ribs are 'bone-in'.
  • Mix together the ketchup, beer, syrup, onion, garlic, Worcestershire, and hot sauce.
  • Pour into the bag with the ribs.
  • Triple fold and firmly crimp the top folded edges of the foil.
  • Put the bag, still on the baking sheet, into a 300 degree oven for 3 hours.
  • Remove from the oven, cut a corner of the foil bag, and drain the liquid contents into a sauce pan.
  • Crimp the cut edge and set the ribs aside, still sealed in the foil.
  • Bring the liquids to a boil and reduce to a glaze-like consistency (like b-b-que sauce).
  • While the sauce is reducing, preheat your oven broiler.
  • Place the ribs on a oil-sprayed broiler pan, being careful to keep as whole as possible, as they will be very tender.
  • Taste the sauce and add more hot sauce if you want more spiciness.
  • Brush the ribs generously with the sauce and broil close to the heat until the sauce starts to bubble and caramelize (about 1-2 mins.).
  • Turn the ribs, and repeat.
  • If you want a thicker coating, do this brush-and-broil process one more time per side.
  • (I usually do.) Serve with any extra sauce to pour over.
  • NOTE: If you don't have or can't find the dark maple syrup, dark corn syrup is a good substitute.

Nutrition Facts : Calories 2057.3, Fat 121.2, SaturatedFat 24.3, Cholesterol 757.8, Sodium 1033.1, Carbohydrate 29, Fiber 0.4, Sugar 23.8, Protein 199

DARK CHOCOLATE AND STOUT BRAISED RIBS



Dark Chocolate and Stout Braised Ribs image

These braised pork ribs are as good as it gets. They're slow-cooked in a ridiculously delicious sauce made with dark beer and chocolate that, by the time the ribs have finished cooking, becomes the best gravy you'll ever try.

Provided by Kristen Stevens

Categories     Dinner

Time 5h20m

Number Of Ingredients 15

2 racks pork side ribs
1 teaspoon sea salt
2 tablespoons cooking oil
1 medium onion (roughly chopped)
1 medium carrot (roughly chopped)
1 medium celery stalk (roughly chopped)
1 head garlic (peeled and cloves smashed with the side of your knife)
1 tablespoon chipotles in adobo sauce
22 ounce (650ml) bottle of chocolate or espresso beer (gluten-free if needed)
½ cup loosely packed brown sugar
2 tablespoons fish sauce (see notes)
1 teaspoon espresso powder (or a shot of espresso)
1 ½ ounces chopped dark chocolate (about 2 generous tablespoons)
1 tablespoon cornstarch (optional)
Sea salt and pepper (to taste)

Steps:

  • Put the oven rack on the top shelf and preheat your oven to broil. Cut the racks into individual ribs and salt them on the meat side. Put them into a baking sheet and broil for 10-12 minutes, until they are golden. Remove them from the oven and turn the temperature down to 325 degrees Fahrenheit.
  • Heat the oil in a large braising pot on medium-high heat then add the onion. Let it cook for 3-4 minutes then add the carrot and celery. Continue to cook, stirring occasionally, until the veggies are well-browned, about 7-8 minutes. Turn the heat down if needed. Add the garlic and cook for 1 minute more.
  • Transfer the cooked veggies to your blender and add 2 cups of water, and the chipotles in adobo sauce. Blend on high until smooth then pour back into the braising pot. Add another ½ cup of water to your blender to clean it out then add this to the pot, too.
  • Add the beer, brown sugar, fish sauce, espresso powder, and chocolate to the pot and heat the sauce until the chocolate melts. Remove the pot from the heat.
  • Add the ribs to the pot, stacking them on end as best as you can. Put the lid on the pot and put it into your oven to braise for 4-5 hours.
  • The ribs can easily be served directly from the pot. But if you'd like to thicken the sauce a little, remove the ribs from the pot, mix a little water into the cornstarch and add this to the pot. Stir the pot over medium heat until the sauce thickens, about 1-2 minutes. Season the sauce to taste with salt and pepper.

Nutrition Facts : ServingSize 1 serving = ⅛ of the recipe, Calories 796 kcal, Sugar 16 g, Sodium 1230 mg, Fat 60 g, SaturatedFat 19 g, TransFat 1 g, Carbohydrate 23 g, Fiber 1 g, Protein 37 g, Cholesterol 182 mg, UnsaturatedFat 33 g

OVEN-BRAISED COUNTRY-STYLE PORK RIBS



Oven-Braised Country-Style Pork Ribs image

These BBQ country-style pork ribs are slow cooked in the oven, which means you can make them in any kind of weather.

Provided by Danilo Alfaro

Categories     Entree     Dinner     Lunch

Time 4h25m

Yield 6

Number Of Ingredients 12

4 pounds bone-in country style pork ribs (or 2½ pounds boneless)
1 medium onion
3/4 cup barbecue sauce, divided
1 tablespoon garlic powder
1 tablespoon brown sugar
1 teaspoon Kosher salt
1 1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder

Steps:

  • Gather the ingredients.
  • Preheat oven to 250 F. Combine garlic powder, brown sugar, salt, pepper, cayenne, onion powder, cumin, paprika, and chili in a bowl and stir until completely blended.
  • Place ribs on a large baking sheet. Dry well and sprinkle dry rub on them, turning ribs around to get them evenly coated. Rub mixture into meat.
  • Line a large baking dish with heavy-duty foil.
  • Peel and roughly chop onion and add chunks to foil-lined dish.
  • Arrange seasoned ribs on top of chopped onion in baking dish. Cover tightly with another piece of foil and transfer to oven. Let ribs cook for two hours without opening oven.
  • After two hours, remove dish and drain off any liquid that has collected in the dish. You'll want to keep this liquid, so pour it into a large heatproof bowl.
  • Pour 1/2 cup of the barbecue sauce over ribs and use a barbecue brush to spread sauce evenly on all sides of the ribs. Recover dish tightly with foil and return it to oven for another 2 hours.
  • Remove dish from oven and increase oven temperature to 350 F.
  • Remove foil covering and drain off any more liquid into same bowl as before. Brush remaining barbecue sauce onto ribs so that they're evenly coated.
  • Don't cover the dish this time. Transfer ribs to oven for 10 minutes, just enough time for sauce to caramelize slightly without drying out ribs.
  • Meanwhile, pour liquid you set aside through a strainer lined with cheesecloth to filter out particles of spice rub and any other little bits. Cover and refrigerate liquid overnight.

Nutrition Facts : Calories 901 kcal, Carbohydrate 20 g, Cholesterol 290 mg, Fiber 1 g, Protein 81 g, SaturatedFat 20 g, Sodium 793 mg, Sugar 14 g, Fat 56 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Anne Burrell

Categories     main-dish

Time 3h55m

Yield 8 servings

Number Of Ingredients 12

6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves

Steps:

  • Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
  • Preheat the oven to 375 degrees F.
  • While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
  • Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

More about "braised and grilled pork ribs recipes"

PORK BBQ BRAISED RIBS (SUPER TENDER RECIPE!) - …
pork-bbq-braised-ribs-super-tender image
2021-07-27 BBQ Braised Ribs are tender pork baby back ribs (aka braised short ribs) in pineapple juice and sticky bbq sauce! This pork recipe is slowly …
From alyonascooking.com
5/5 (2)
Total Time 1 hr 35 mins
Category Main Dish, Pork
Calories 316 per serving


BRAISED PORK COUNTRY STYLE RIBS - PORK RECIPES - LGCM
braised-pork-country-style-ribs-pork-recipes-lgcm image
Braised Pork Country Style Ribs Recipe. View more Pork Recipes. LGCM / Recipes / Pork Recipes / Braised Pork Country Style Ribs. Previous. Next. …
From lakegenevacountrymeats.com
Servings 6
Estimated Reading Time 2 mins


BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS RECIPE AND ...
beer-n-bbq-braised-country-style-pork-ribs-recipe-and image
View the recipe and nutrition for Beer 'n BBQ Braised Country Style Pork Ribs, including calories, carbs, fat, protein, cholesterol, and more. Want to use it in a …
From eatthismuch.com
Servings 6
Total Time 3 hrs 10 mins


PORTUGUESE BRAISED PORK BACK RIBS (ENTRECOSTO) | PHOTOS & FOOD
2020-08-04 Place the cut ribs in a large bowl and pour the marinade evenly over the ribs. Cover the bowl with plastic wrap and refrigerate for about two hours. Preheat the oven to 325 ºF. …
From photosandfood.ca
Cuisine Azores, Portugal, Portuguese
Estimated Reading Time 5 mins
Category Main, Main Course
Total Time 2 hrs 15 mins


BRAISED PORK RIBS RECIPE - SIMPLE CHINESE FOOD
2021-11-10 How to make it ( Braised Pork Ribs) 1. After washing the ribs, soak in cold water for half an hour. 2. Prepare a potbelly clay pot, put the ribs in, add water just after the ribs. 3. Add a piece of ginger, it doesn't need to be chopped, and it's better not to peel it. The Lafayette in my home doesn't know how to peel it for me.
From simplechinesefood.com
4.6/5
Total Time 2 hrs
Servings 2


STICKY BRAISED PORK RIBS – RECIPE BY GARY MEHIGAN – THE ...
2019-05-05 Step 3 Heat a BBQ or char grill plate over high heat. Drizzle olive oil onto ribs and toss to coat. Place ribs fat-side up and cook for 3-4 minutes each side or until sealed. Step 4 Place cooking marinade ingredients and 1 1/2 tsp of salt in a saucepan and bring to the boil. Reduce heat to a simmer and cook for about 10-15 minutes until ...
From thehungrychefau.com
Estimated Reading Time 1 min


BRAISED PORK RIBS WITH TARO RECIPE - SIMPLE CHINESE FOOD
2021-10-19 Braised Pork Ribs with Taro. Taro taro contains a kind of mucus protein, which can produce immunoglobulin, or antibody globulin, after being absorbed by the body, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify, inhibit and eliminate the carbuncle and pain of the human body, including cancer, and can be used to …
From simplechinesefood.com
4.6/5
Total Time 30 mins
Servings 2


BEER AND HOT SAUCE-BRAISED PORK RIBS | TABASCO® RECIPES
2020-08-21 Pour beer, honey, and TABASCO ® Original Red Sauce directly over the ribs and wrap foil to cover the ribs completely, using another piece of foil if necessary. Place ribs back in the roasting pan and bake for 1 hour. Remove ribs from the oven and de-foil. Pour any and all rib jus into a heatproof glass measuring cup or bowl and set aside.
From tabasco.com
Cuisine American
Estimated Reading Time 2 mins


19 BEST BRAISED PORK RIBS IDEAS | PORK RIBS, BRAISED, RIB ...
Dec 24, 2018 - Explore Linda Rogers's board "Braised pork ribs" on Pinterest. See more ideas about pork ribs, braised, rib recipes.
From pinterest.com


BEER-BRAISED PORK RIBS - PITMASTER X
Beer-braised pork ribs. Pork; Everybody loves those juicy pork ribs that are tender end nicely charred. I am going to show you how to make the juiciest pork ribs from the grill with the help of beer. It works on any grill and even in the oven. Tags: baby back ribs, spareribs. Ingredients. Spareribs; 100 grams of butter; 3 large white onions; a bulb of garlic; 3 twigs of lemongrass; a …
From pitmasterx.com


BEER BRAISED & GRILLED COUNTRY STYLE RIBS | STUBB'S
2 Next, prepare your grill for medium direct heat- about 350° degrees. Mix ½ cup of the beer from the dutch oven and combine with ¾ cup of Stubb’s Sticky Sweet Bar-B-Q Sauce. Place your ribs on the grill and cover in the Bar-B-Q sauce glaze. Let them grill until char marks have formed and then flip, about 6-7 minutes per side, basting with more glaze.
From mccormick.com


BRAISED PORK BABY BACK RIBS | THE CITY COOK, INC.
2015-01-27 Braised Pork Baby Back Ribs Slow Cooked in Tangy Tomato Sauce. Servings: 4. Baby back ribs are usually associated with serious barbecue. The kind of barbecue that needs a patented pungent sauce and an outdoor smoker or slow roaster -- not exactly city-friendly cooking. But city cooks also want to enjoy the concentrated flavors of pork slowly cooked on …
From thecitycook.com


BRAISED AND GRILLED OR BROILED PORK RIBS RECIPES
2021-11-11 · Braised And Grilled Or Broiled Pork Ribs Recipe Nyt Cooking dubaiburjkhalifas Preparation. preheat oven to 300 degrees. cut meat into two racks if necessary; season with salt and pepper. put oil in a large, deep ovenproof skillet or casserole that can later be covered. turn heat to medium high and, when oil shimmers, sear meat on both sides until nicely browned, …
From tfrecipes.com


BRAISED BONELESS PORK RIBS - ALL INFORMATION ABOUT HEALTHY ...
Braised Pork Ribs Recipe | Allrecipes. top www.allrecipes.com. Step 2. Heat oil in a pan over medium-high heat. Brown ribs in the hot oil on all sides, 5 to 7 minutes. Add enough red wine to almost cover the ribs. Cover, reduce heat, and let simmer for 45 minutes. Stir in onion, carrot, and celery. Continue to simmer for 45 minutes more, adding ...
From therecipes.info


BRAISED AND GRILLED PORK RIBS RECIPES
Braised And Grilled Pork Ribs Recipes BEER-BRAISED COUNTRY-STYLE PORK RIBS. Provided by Food Network Kitchen. Time 2h15m. Yield 6 to 8 servings. Number Of Ingredients 11. Ingredients; 4 pounds bone-in country-style pork ribs: Kosher salt: 1 1/2 teaspoons hot paprika: 3 tablespoons extra-virgin olive oil : 3 medium onions, peeled and cut into wedges: 1 12-ounce …
From tfrecipes.com


Related Search