Garlicky Pork Ribs With Greens Recipes

GREEN CHILE RIBS

Steps:

• Cut ribs into serving-size pieces; rub with 1 tablespoon cumin. In a large skillet, heat oil over medium-high heat. Brown ribs in batches. Place ribs in a 6-qt. slow cooker., Add onion to same pan; cook and stir 2-3 minutes or until onion is tender. Add salsa verde, green chiles, broth, 1/4 cup cilantro, flour, garlic, cayenne and remaining cumin to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender. Sprinkle with additional cilantro.

ROSEMARY GARLIC BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
• In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
• Add the ribs and rub all over with the spice mixture.
• Cover and refrigerate for 1 hour or up to 24 hours.
• Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
• Heat the remaining burners to medium heat.
• Place the ribs, meat side down, on a greased grill over the unlit burner.
• Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
• Squeeze the lemon over the ribs to serve.

HONEY-GARLIC PORK RIBS

Steps:

• Preheat oven to 375 degrees Slice the ribs into individual pieces In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar Stir until honey and sugar are completely dissolved then stir in the baking soda.
• The mixture will begin to foam.
• Transfer ribs to the bowl, and turn to coat Cover a cookie sheet with foil and arrange ribs meat side up on the sheet Pour excess sauce over the ribs and sprinkle with the garlic salt.
• Bake for 1 hour turning every 20 minutes.

DRY-RUBBED BBQ PORK RIBS WITH GREEN CABBAGE SLAW

Steps:

• For the rub: Mix together the salt, chili powder, paprika, pepper, brown sugar, coriander, onion powder, cayenne and cumin in a small bowl.
• For the barbecue sauce: Mix together the cider and 3 tablespoons water in a small bowl. Heat the oil in a saucepan over medium heat. Add the onions and garlic and cook. As the color develops, deglaze the pan with the cider mixture to build flavor until caramelized and dark, about 30 minutes. Add the ketchup, molasses, dark brown sugar, allspice and cayenne and bring to a boil, then reduce to a simmer. Simmer for 30 minutes.
• For the pork ribs: Preheat the oven to 280 degrees F. Coat the pork ribs with half the dry rub and let sit for 4 hours in the refrigerator. In a hot pan, add the oil and sear the pork rack. Place the seared ribs in a baking dish, put the butter on top of the ribs, add 1/2 cup of water and cover with foil. Cook the ribs until tender, about 3 hours. Cover the ribs with 1/2 cup of the barbecue sauce. Increase the oven to 350 degrees F and bake an additional 15 minutes.
• For the slaw: Toss the cabbage with the vinegar and sugar in a large bowl and let sit for 20 minutes. The slaw should still have crunch to it. Season with the salt. Serve the ribs with the slaw.

AIR FRYER RIBS WITH COLLARD GREENS

Steps:

• Preheat a 6-quart air fryer to 350˚ F. Sprinkle the ribs with the chile-lime seasoning. Arrange in the air fryer basket in an even layer (it's OK if they fit snugly). Cook, turning halfway through, until the ribs are browned and crisp, 25 to 30 minutes.
• Meanwhile, heat the olive oil in a medium pot over medium-high heat. Add the onion, celery, carrot and garlic; cook until the vegetables are tender, 6 to 8 minutes. Season with 1/2 teaspoon each salt and pepper. Add the collard greens, vinegar, sugar and 3/4 cup water and bring to a boil. Reduce the heat to a simmer, loosely cover and cook until the collards are tender, 20 to 25 minutes. Season with salt and pepper, if needed.
• Transfer the ribs to a large bowl; add the barbecue sauce and toss to coat. Return the ribs to the air fryer and cook until the sauce is slightly sticky, 5 minutes. Serve with the collard greens, rolls and more barbecue sauce.