Salt Pepper Spareribs Recipes

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SALT AND PEPPER SPARE RIBS



Salt and Pepper Spare Ribs image

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 7h25m

Yield 8

Number Of Ingredients 8

4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

Steps:

  • Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
  • Stir Dijon mustard and vinegar together in a small bowl.
  • Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
  • Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
  • Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
  • Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
  • Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
  • Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 1.2 g, Cholesterol 120.2 mg, Fat 30.2 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 11.1 g, Sodium 1084.1 mg, Sugar 0.1 g

SALT AND PEPPER SPARE RIBS WITH ROMESCO



Salt and Pepper Spare Ribs with Romesco image

Provided by Guy Fieri

Categories     main-dish

Time 4h20m

Yield 4 to 6 servings

Number Of Ingredients 14

Two 3 1/2-pound slabs pork spare ribs
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halved
Extra-virgin olive oil
1 1/2 cups large-cubed sourdough bread, crusts removed
Kosher salt
1/2 cup blanched almond slivers
4 cloves garlic, bashed
One 12-ounce jar fire-roasted red peppers, drained
One 14.5-ounce can diced fire-roasted tomatoes
1/8 teaspoon cayenne pepper
1/4 cup sherry vinegar

Steps:

  • For the ribs: Preheat the oven to 250 degrees F and get the ribs started first.
  • Mix together the salt, pepper and paprika. Remove the thin membrane from the bone side of the ribs and discard. Lightly sprinkle the seasoning over both sides of the ribs then place the racks, rib-side down on a baking tray. Place in the oven and bake until the ribs have a nice crust (also known as "bark") on the outside and the meat will be pulling away from the bone, 3 1/2 to 4 hours.
  • Meanwhile, prepare the romesco sauce: Set a large saucepan over medium heat and coat with a generous amount of olive oil. Add the bread cubes and toast until golden, 6 to 7 minutes. Season with some salt and toss the bread cubes as they cook so they brown evenly all over. When done, remove from the pan and set aside. Add the almond slivers to the dry pan and toast until golden, 3 to 4 minutes. Remove from the pan and set aside. Coat the pan with more olive oil and add the garlic and saute until fragrant, 1 minute. Add the drained red peppers and saute for 2 to 3 minutes. Then add the tomatoes. Season with more salt and the cayenne pepper. Bring to a boil, and then reduce the heat and simmer until the liquid has slightly reduced, 8 to 10 minutes. Remove from the heat and allow to cool.
  • To a food processor, add the almonds and the tomato and bell pepper mixture. Pulse until well chopped, and then add the bread cubes and continue to process. Add the sherry vinegar and, while the processor is running, drizzle in 1/2 cup olive oil. Continue to blend until the sauce has emulsified. Taste the sauce and season once more with salt if needed.
  • Remove the ribs from the oven, and while still hot, squeeze some fresh lime juice all over the racks. The ribs will absorb the lime juice and this will complement the rich, fatty spare ribs perfectly. Cut the ribs at every second bone and serve with the romesco sauce on the side.

SALT & PEPPER SPARERIBS



Salt & Pepper Spareribs image

This is not to be confused with the type that have salt and pepper on the meat. The salt and pepper piles are served on the side of the dish as something that you can dip the spareribs into. If you'd like, mix the salt and pepper into the soy sauce mixture before frying.

Provided by Pikake21

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

3/4 lb spareribs
4 cups vegetable oil, for deep-frying
1 tablespoon rice wine
5 teaspoons salt & pepper (less if you are mixing it into the sauce)
1 tablespoon soy sauce
2 tablespoons cornstarch (corn flour)

Steps:

  • Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ).
  • Mix the rice wine, soy sauce, cornstarch, and 2 teaspoons water into a paste.
  • Add the spareribs and stir to coat well.
  • Heat the oil the work over high heat to 350oF (180oc), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil.
  • Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside.
  • Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil.
  • Add the spareribs and deep-fry until they are browned and rise to the surface.
  • Remove, drain well, and place in a serving dish.
  • Place two piles of pepper-salt on the edges of the dish as a dip, serve.

Nutrition Facts : Calories 1524.9, Fat 162.5, SaturatedFat 25.1, Cholesterol 68.6, Sodium 220.6, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 16.8

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