Milk And Honey Ribs Recipes

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STICKY HONEY BARBECUED RIBS



Sticky Honey Barbecued Ribs image

Make and share this Sticky Honey Barbecued Ribs recipe from Food.com.

Provided by Dolphin

Categories     Pork

Time P1DT1h

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 kg american-style pork spareribs
1/4 cup Chinese barbecue sauce
2 tablespoons ketjap manis
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1/3 cup honey
4 fresh corn on the cob, , with husk intact
1/4 cup milk
1 medium kumara, sliced thinly (orange-coloured sweet potato)
1 tablespoon olive oil

Steps:

  • Cut pork into 2-rib portions.
  • Place the ribs in a large saucepan, cover with cold water; bring to the boil, simmer, uncovered for 10 minutes.
  • Drain well.
  • Combine the sauce, kecap manis, garlic, ginger and honey in a large dish.
  • Add the ribs to the marinade, cover and refrigerate for several hours or overnight, turning occasionally.
  • Meanwhile, peel the husks back from the corn, leaving them attached at the base; remove the silk, fold husks back over the corn.
  • Place the corn in a large bowl, add the milk and enough cold water to cover; refrigerate for several hours or overnight.
  • Drain the ribs from the marinade, reserve marinade.
  • Drain the corn.
  • Brush the kumara slices with the oil and barbecue the kumara and corn until tender.
  • Barbecue the ribs until browned on both sides and cooked through.
  • Transfer the marinade to a small saucepan, bring to the boil and boil, stirring occasionally, for about 5 minutes or until thickened.
  • Serve the ribs and sauce with the corn and kumara.
  • Marinated pork ribs suitable to freeze.
  • Not suitable to microwave.
  • COOK'S NOTE: Kecap manis is a thick sweet Indonesian soy sauce.

Nutrition Facts : Calories 1349.1, Fat 93.3, SaturatedFat 34.4, Cholesterol 294, Sodium 317.6, Carbohydrate 60.5, Fiber 4.6, Sugar 29.3, Protein 69.3

MILK AND HONEY RIBS



Milk and Honey Ribs image

Provided by Steven Raichlen

Categories     dinner, weekday, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 14

2 baby back rib racks (4 to 5 pounds total)
1/4 cup extra-virgin olive oil
3/4 cup chopped rosemary leaves
3/4 cup chopped sage leaves
3 garlic cloves, peeled and chopped
Coarse sea salt
pepper
1/2 Vidalia or other sweet onion, thinly sliced
2 bay leaves
2 tablespoons red wine vinegar
1/2 cup honey
2 cups whole milk
1 cup heavy cream
1/2 pound fresh porcini or cremini mushrooms (optional)

Steps:

  • If the butcher has not removed the membrane on the back of each rib rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off. Place the ribs in a baking dish and rub them on both sides with 2 tablespoons of the oil. Sprinkle both sides with the rosemary, sage, garlic and generous amounts of salt and pepper. Arrange the onion under and over the ribs, top each rack with a bay leaf, and drizzle with the vinegar. Refrigerate, covered, 6 to 12 hours.
  • Heat the oven to 350 degrees. Pour the remaining oil into a roasting pan large enough to hold the ribs side by side. Put the pan in the oven for 5 minutes. Add the ribs, rounded side up, along with the seasonings, onions and garlic. Roast for 30 minutes. Drizzle with the honey and roast 10 more minutes. Turn the ribs over and pour the milk and cream over them. Roast for 1 more hour.
  • At this point, if using the mushrooms, wipe with a damp paper towel and trim off the stem ends. Cut into 1/4-inch slices. Turn the ribs over, rounded side up again. Arrange the mushrooms on top. Spoon any pan juices over the top and continue roasting, basting occasionally, 30 minutes to 1 hour more. If the meat starts to brown too much, press a sheet of parchment paper or aluminum foil on top.
  • When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs should be tender enough to pull apart with your fingers. Cut the ribs into 1- or 2-bone sections and serve at once with the optional roasted mushrooms.

MILK AND HONEY RIBS



Milk and Honey Ribs image

Recipe adapted from Steven Raichlen (writing for the NY Times) who in turn adapted it from Chef Cesare Giaccone at the Osteria dei Cacciatori in Albaretto della Torre (now run by his son), in the Piedmont region of Italy.

Provided by threeovens

Categories     Pork

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 13

4 -5 lbs baby back rib racks (2 racks)
1/4 cup olive oil
3/4 cup fresh rosemary, chopped
3/4 cup fresh sage, chopped
3 garlic cloves, chopped
kosher salt & freshly ground black pepper
1/2 sweet onion, sliced thin
2 bay leaves
2 tablespoons red wine vinegar
1/2 cup honey
2 cups whole milk
1 cup heavy cream
1/2 lb fresh porcini mushrooms (optional) or 1/2 lb fresh cremini mushroom (optional)

Steps:

  • First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off).
  • Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper.
  • Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar.
  • Cover and refrigerate 6 to 12 hours.
  • Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side.
  • Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes.
  • Drizzle with the honey and roast for 10 minutes.
  • Turn the ribs over and pour the milk and cream over them; roast for 1 hour.
  • Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices.
  • After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top.
  • Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them).
  • You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers.
  • Cut into 1 or 2 bone sections and serve with the mushrooms, if using.

Nutrition Facts : Calories 19474.2, Fat 1419.4, SaturatedFat 504.7, Cholesterol 5958.8, Sodium 7494.4, Carbohydrate 24.6, Fiber 1.8, Sugar 20.9, Protein 1637.1

HONEY BBQ RIBS



Honey BBQ Ribs image

The winter season is perfect for BBQ flavours - even cooked indoors. Ribs are a cheap and simple to cook cut of meat that the whole family will enjoy tucking into, particularly in chilly weather.

Provided by matrecipes

Time 3h45m

Yield Serves 2

Number Of Ingredients 7

6 medium fresh tomatoes
1/2 cup honey
Water
Worcestershire sauce
1 lemon
2 cloves crushed garlic
1 tsp English mustard

Steps:

  • Ribs
  • Steam the ribs in an oven tray covered in cling film for 2-3 hrs on about 140C.
  • Then remove the cling film and pour over the sauce and bake in a moderate oven for 20-30 minutes.
  • Sauce
  • Bake the tomatoes in a hot oven (220C) for 10-15 minutes, untill they start to brown.
  • Add all ingredients to a sauce pan and simmer for 5 minutes, then place into a blender and blend on high before straining through a sieve. Add water to make a thick sauce.
  • Season to taste with salt pepper and more English mustard as required.

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