Braisedporkspareribs Recipes

CHINESE BRAISED SPARE RIBS

Steps:

• Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
• Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

BRAISED COUNTRY-STYLE PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and sprinkle with salt and pepper. Heat 2
• tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
• on all sides, working in batches if needed. Remove the ribs and set aside. Add
• the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
• Add the carrots, celery, onions and some salt and pepper and cook until soft,
• about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
• the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
• Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
• leaves.
• Add the ribs back to the pan and add enough stock to reach
• halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
• the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
• half hour, uncover to allow the liquid to reduce and the pork to brown.
• Serve the ribs with Creamy Polenta, spooning the sauce on
• top, and garnishing with parsley.
• Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
• In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
• Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

BRAISED PORK CHOPS

Steps:

• In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat. , In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender. , Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf. , Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.

BRAISED PORK SPARERIBS

Steps:

• Brown spareribs in frying pan in small amount olive oil.
• Remove spareribs and place in oven proof pan.
• Add brown sugar, vinegar, soya sauce, ginger and garlic in frying pan and cook at low heat until melted and blended.
• Pour over ribs and cover with tight covered lid or tin foil.
• Cook at 350* for 1 hour and turn ribs. Continue for another hour.

VIETNAMESE BRAISED PORK RIBS

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.

BRAISED PORK CHOPS

Steps:

• Heat oil in a large heavy-bottomed skillet over medium-high heat. Brown pork chops on all sides, 2 to 3 minutes per side.
• Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
• Transfer pork to a serving platter. Raise heat to medium-high and cook sauce until thickened, about 5 minutes. Pour sauce over pork chops; garnish with parsley and serve immediately.

BRAISED TOMATO SPARERIBS

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.

BRAISED PORK RIBS

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.

BRAISED SPARE RIBS

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.

WONDERFULLY TENDER PORK SPARERIBS

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.

PORK SPARERIBS

Steps:

• Place ribs in a 4- or 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low until pork is tender, 6-8 hours. Serve with a slotted spoon.

BRAISED BARBECUE PORK SPARERIBS

Steps:

• Preheat grill on high 10 minutes.
• Preheat oven to 350.
• Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
• Season both sides of ribs with barbecue seasoning. Sear on grill 3-4 minutes per side; do not cook through. Transfer ribs to braising pan.
• Whisk bbq sauce and beer together in bowl until well-blended; pour over ribs in pan. Cover pan tightly with foil; place in oven.
• Bake 2 1/2-3 hours. Carefully remove foil; bake 10 additional minutes.
• Note: You'll need a braising pan.