Sweet Vermouth Country Style Ribs Recipes

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HOISIN AND GARLIC COUNTRY RIBS WITH NAPA CABBAGE



Hoisin and Garlic Country Ribs With Napa Cabbage image

Ribs and napa cabbage marry in this one-pot meal simmered in flavorful hoisin sauce and garlic.This recipe by JeanMarie Brownson appeared in the Chicago Tribune.

Categories     Entrees

Time 4h19m59S

Yield 6

Number Of Ingredients 12

4 pound bone-in country-style pork ribs
2 tablespoon vegetable oil
2 large sweet onions, halved, cut into wedges
1 1/4 cup chicken broth
1/4 each: hoisin sauce, black bean garlic sauce, rice wine or dry vermouth
2 tablespoon light soy sauce
3 cloves garlic, crushed
1 piece (1 1/2 inches long) fresh ginger, finely chopped
1 medium chinese napa cabbage or savoy cabbage
2 tablespoon cornstarch dissolved in 3 tablespoons cold water
cooked rice, for serving
chopped cilantro

Steps:

  • Heat oil in a large, heavy skillet over medium-high heat.
  • Add the pork in a single, uncrowded layer.
  • Cook, turning often and working in batches if needed, until golden on all sides, about 10 minutes.
  • Transfer to the slow-cooker.
  • Add the onions to the skillet; cook, stirring, until golden, about 10 minutes.
  • Add to the slow-cooker.
  • Set aside.
  • Mix the broth, hoisin sauce, black bean sauce, wine, soy sauce, garlic and ginger in a bowl.
  • Add to the slow-cooker.
  • Cover; cook on high until meat is very tender, about three and a half to four hours.
  • Cut the cabbage into eight wedges; add to the slow-cooker.
  • Cover; cook on low (50% power) until cabbage is crisp-tender, about 20 minutes.
  • Transfer the pork and cabbage to a large platter.
  • Cover; keep warm.
  • Stir the dissolved cornstarch into the pan juices; cook on high, stirring, until slightly thickened.
  • Pour juices over pork and cabbage.
  • Serve with rice; sprinkle with cilantro.

Nutrition Facts : ServingSize 1 serving, Calories 751 calories, Sugar 9 g, Fat 41 g, Carbohydrate 28 g, Cholesterol 225 mg, Fiber 3 g, Protein 63 g, SaturatedFat 8 g, Sodium 457 mg, TransFat 0.3 g

VIETNAMESE BRAISED PORK RIBS



Vietnamese Braised Pork Ribs image

Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.

Provided by David Tanis

Categories     dinner, main course

Time 2h

Yield 4 servings

Number Of Ingredients 13

2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

Steps:

  • Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
  • Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
  • Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
  • Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
  • Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram

SWEET AND TANGY COUNTRY STYLE RIBS



Sweet and Tangy Country Style Ribs image

Make and share this Sweet and Tangy Country Style Ribs recipe from Food.com.

Provided by bmclanahan

Categories     Pork

Time 2h

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless country-style ribs
1 garlic clove, minced
1 (8 ounce) can tomato sauce
2/3 cup ketchup
1/2 cup vinegar
1 (6 ounce) can crushed pineapple
1/2 cup brown sugar
1 teaspoon dry mustard
2 tablespoons Worcestershire sauce

Steps:

  • Broil ribs on all sides until brown. Drain well.
  • Combine all other ingredients and heat to boiling, stirring constantly.
  • Pour over ribs and bake uncovered at 325% for 1 1/2 hours.

Nutrition Facts : Calories 748.9, Fat 43, SaturatedFat 14.8, Cholesterol 156.5, Sodium 972, Carbohydrate 49.9, Fiber 1.4, Sugar 45.1, Protein 40.4

SWEET VERMOUTH COUNTRY STYLE RIBS



Sweet Vermouth Country Style Ribs image

Only two ingredients not including the salt and pepper. Truly, the most effortless dish you'll ever make and the results are 5 star! Originally I made it in the oven but now the crock pot is my appliance of choice. Country style ribs are very affordable and usually fattier then most pork cuts but in this recipe the fat melts away.

Provided by thistleridge

Categories     Pork

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 4

3 -4 lbs country-style pork ribs
1 cup Italian sweet vermouth
salt
pepper

Steps:

  • Season pork with salt & pepper.
  • Place in crock pot and pour in sweet vermouth.
  • Cook on low 8 hours.

Nutrition Facts : Calories 644.1, Fat 40.3, SaturatedFat 8.1, Cholesterol 252.2, Sodium 214.7, Protein 65.9

JOHN'S GIN MARINADE



John's Gin Marinade image

This is my step-dad's recipe, which is incredible with beef tenderloin steaks or even less expensive cuts of meat like flank steak. The best part is, you can use it as a basting sauce while grilling.

Provided by MACCO

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 5

3 tablespoons white sugar
1 tablespoon ground ginger
3 cloves garlic, crushed
1 fluid ounce gin
½ cup soy sauce

Steps:

  • To make the marinade whisk the sugar, ginger, garlic, gin, and soy sauce together in a small bowl. To use the marinade, marinate small cuts of meat 3 to 4 hours, and larger ones 8 hours to overnight, turning meat occasionally.

Nutrition Facts : Calories 79.6 calories, Carbohydrate 13.5 g, Fat 0.1 g, Fiber 0.5 g, Protein 2.3 g, Sodium 1804.8 mg, Sugar 10 g

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