Spicy Pork Ribs With Tangy Slaw Recipes
SPICY PORK RIBS
These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.
Provided by Jamie Oliver
Categories main-dish
Time 1h
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
- Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.
TANGY COLESLAW WITH VINEGAR DRESSING
Steps:
- Enjoy!
Nutrition Facts : Calories 307 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, Sodium 172 mg, Sugar 30 g, Fat 19 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SWEET-AND-SPICY SLAW
An oil-and-vinegar dressing keeps this slaw from feeling heavy and greasy, and the spiciness is a good counterpart to sweet notes in barbecue sauces and glazes.
Provided by Bryan Furman
Categories Bon Appétit Side Backyard BBQ Cabbage Peach Vinegar Summer
Yield 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar, peach nectar, oil, hot sauce, red pepper flakes, garlic powder, salt, cayenne, and black pepper in a large bowl to combine. Add cabbage and toss until completely coated in dressing. Cover and chill 30 minutes to allow cabbage to soften and flavors to meld together.
- Do Ahead
- Dressing can be made 1 day ahead. Cover and chill.
SPICY SMOKED PORK BACK RIBS
These spicy smoked pork ribs are perfect recipe for starting out on the smoker - with just 5 ingredients in the rub you can customize to your needs
Provided by Kita
Categories Smoker Recipes
Time 6h5m
Number Of Ingredients 8
Steps:
- Whisk the dry rub ingredients together in a bowl.
- Remove the pork ribs from the package and pat dry. Arrange on a clean work surface.
- Carefully remove the membrane on the back side of the ribs, if desired.
- Rub the pork ribs thoroughly with the dry rub.
- Allow to sit at least 1 hour before grilling.
- Prep your charcoal and wood chunks.
- Set up your smoker for indirect heat, 225 degrees.
- Arrange a drip pan under the cooler side of the grill. Pour in the apple juice.
- Place the grate over top and arrange the racks of pork ribs.
- Smoke for 3 hours.
- Carefully remove the ribs and wrap them in foil tightly.
- Place them back on the grill.
- Keep an eye on your temperature and adjust as needed to maintain 225 degrees.
- Let the ribs cook for another 1 to 2 hours on the grill, spritzing with apple juice once or twice while cooking, about every 45 minutes.
- For the last hour of cooking, unwrap and baste with sauce, if using.
- Place the pork ribs over the hotter side of the grill to char, flipping often, just to finish the ribs off.
- Serve hot.
Nutrition Facts : ServingSize 1
SPICY PORK RIBS WITH TANGY SLAW
Provided by Susie Jimenez
Time 4h35m
Yield 20 servings
Number Of Ingredients 22
Steps:
- For the ribs: Preheat the oven to 400 degrees F.
- Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
- In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
- While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
- To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.
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- Ribs gotta be marinated. They just have to. So buy these a day early, stop complaining, and marinate them overnight. It’s worth it, ok?
- So grab your large ziploc bag, throw the ribs in it along with the rest of the ribs ingredients. Zip up the bag and shake that biotch up. Really rub all the ingredients all over the ribs. Don’t be shy. Let the ribs rest in the ziploc bag, in the fridge, overnight.
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- Peel the thin film from the back of the ribs by grabbing with a paper towel and pulling off. Discard the film and keep the ribs refrigerated while you prepare the other ingredients.
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