Braised Tomato Spareribs Recipes

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BRAISED TOMATO SPARERIBS



Braised Tomato Spareribs image

Once again, the slow cooker works its magic-this time, in an easy-to-prepare pork spareribs dish made with a garlicky tomato sauce.

Provided by My Food and Family

Categories     Home

Time 8h10m

Yield 4 servings

Number Of Ingredients 5

2 lb. pork spareribs, cut into single-rib or bite-size portions
2 cans (14-1/2 oz. each) diced tomatoes, undrained
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. soy sauce
1 tsp. garlic powder

Steps:

  • Place ribs in slow cooker. Add tomatoes, dressing, soy sauce and garlic powder; cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 4 hours). Skim and discard fat from top of sauce before serving.

Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 800 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES



Short Ribs Braised with Mushrooms and Tomatoes image

The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.

Provided by Chef John

Categories     100+ Everyday Cooking Recipes

Time 3h

Yield 8

Number Of Ingredients 13

½ cup dried porcini mushrooms
½ cup water
2 ½ pounds beef short ribs
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1 teaspoon dried rosemary
½ teaspoon salt
1 pinch cayenne pepper
1 bay leaf

Steps:

  • Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Season short ribs all over with salt and black pepper.
  • Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
  • Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
  • Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
  • Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
  • Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g

BRAISED SPARE RIBS



Braised Spare Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 13

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock

Steps:

  • Preheat oven to 375 degrees F.
  • Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
  • Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

BRAISED SPARERIBS WITH CABBAGE



Braised Spareribs With Cabbage image

Provided by Mark Bittman

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
4 cloves garlic, peeled and crushed
2 or more dried red chilies, like serrano
3 to 4 pounds spareribs, cut into individual ribs, excess fat removed
Salt and pepper to taste
3 bay leaves
1 head cabbage, savoy (preferred) or white, 1 1/2 to 2 pounds, cored and shredded
1 cup dry white wine
Chopped fresh parsley leaves

Steps:

  • Put olive oil in a large, deep skillet or casserole that can be covered, and turn heat to high. A minute later, add garlic and chilies. When they sizzle, add ribs, meatier side down; sprinkle with salt and pepper, and add bay leaves. Cook, adjusting heat so the meat browns, 5 to 10 minutes. Turn ribs, and brown again. Remove ribs to a plate.
  • Pour off excess fat, and add cabbage and some more salt and pepper. Cook, stirring occasionally, until cabbage browns. Add wine, and stir to release any brown bits stuck to bottom of pan. Return ribs to pot; adjust heat so mixture simmers steadily but not violently, and cover.
  • Cook, checking occasionally to be sure the mixture does not dry out. (If it does, add more white wine or water.) When ribs are tender and cabbage is very soft -- this will take at least 45 minutes -- uncover. If mixture is soupy, turn heat to high, and cook, stirring occasionally and carefully, until it is more of a moist stew. Garnish with parsley and serve immediately, or cover and refrigerate for up to a day before reheating.

Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Carbohydrate 19 grams, Fat 100 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 31 grams, Sodium 1660 milligrams, Sugar 9 grams, TransFat 1 gram

BRAISED TOMATO SPARERIBS (CROCK POT)



Braised Tomato Spareribs (Crock Pot) image

Make and share this Braised Tomato Spareribs (Crock Pot) recipe from Food.com.

Provided by KissKiss

Categories     Pork

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs pork spareribs, cut into single-ribs (or bite-size portions)
2 (14 1/2 ounce) cans diced tomatoes, undrained
1/4 cup kraft sun-dried tomato vinaigrette dressing
1 tablespoon soy sauce
1 teaspoon garlic powder
4 cups hot cooked rice (instant rice)
butter, to taste

Steps:

  • Place ribs in crock pot.
  • Add tomatoes, dressing, soy sauce, and garlic powder, and cover with lid.
  • Cook on low for 6 to 8 hours (or on high for 4 hours). Skim fat from top of sauce and discard.
  • Serve ribs and sauce over buttered rice.

Nutrition Facts : Calories 948.9, Fat 54.2, SaturatedFat 20.4, Cholesterol 176.9, Sodium 870, Carbohydrate 66.9, Fiber 3.5, Sugar 7.9, Protein 45.4

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