Pork Ribs With Tomato Glaze Recipes

GLAZED COUNTRY PORK RIBS

Steps:

• Place ribs on a rack in a foil-line shallow roasting pan; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake, uncovered, at 400° for 30 minutes. Turn ribs. Reduce temperature to 350°; bake 30 minutes longer., Meanwhile, in a saucepan, combine the orange juice, lemon juice, brown sugar, garlic powder, lemon zest, ginger, cloves, bay leaf and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf., Remove ribs from rack; drain drippings. Return ribs to pan; brush with sauce. Bake, uncovered, for 45-60 minutes or until tender, turning and basting often.

APPLEWOOD SMOKED PORK RIBS WITH RED CHILE GLAZE

Steps:

• Prepare the ribs by removing the thin, white skin-like membrane on the inside of the rib surface if still present (or have your butcher do it for you). Make small slashes, using the point of a very sharp knife, between the ribs without cutting all the way through. Reserve the ribs.
• Combine the onion, chiles, and seasonings in a deep stockpot and add water to fill 1/2 full. Bring to a boil over medium heat and add the ribs when the water first reaches the boil. Lower the heat and cook at a simmer for 10 to 15 minutes, depending upon the rib size, or until the ribs are soft and cooked half way through.
• Prepare the grill to medium high temperature and prepare the wood chips according to the manufacturer's instructions. Introduce the wood chips to the fire prior to the ribs entering the grill. While the grill is the best method to use for preparing the ribs, the oven may also be used to bake the ribs, however, the applewood chips should not be used in the oven! Preheat the oven to 375 degrees F, place the ribs in an oven proof baking pan, and place them in the center of the oven, liberally basting with the Red Chile Glaze. Bake for a total of 25 to 30 minutes, turning the ribs over half way through the baking process and basting with additional sauce.
• Place the ribs on the grill and liberally baste with the Red Chile Glaze, prepared ahead of time. Continue to cook of the grill for 8 to 10 minutes per side or until the ribs are very soft and flexible. Remove from the heat and serve accompanied by the glaze, red beans, and the vegetable of your choice.
• Red Chile Glaze:
• 1 cup pineapple juice
• 2 tablespoons cornstarch
• 3/4 cup brown sugar
• 1 teaspoons salt
• 3/4 cup rice wine vinegar
• 2 tablespoon ketchup
• 2 red serrano chiles, roasted, peeled, stemmed, seeded (reserve seeds), and finely chopped
• Combine cornstarch and juice and mix until smooth. Place into a saucepan with the remaining ingredients and cook over medium high heat until mixture thickens. Add seeds from the chiles, and if it gets too thick, add water water.
• Note: You may want to add more vinegar or juice depending on how sweet or sour you like things. Keep covered in the refrigerator for up to a week.
• Yield: 4 cups