COUNTRY PORK RIBS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These hearty ribs feature a lip-smacking sauce that's deliciously tangy with just the right hint of sweetness. "The marinade is absolutely terrific for country-style ribs, but I've found it's great with other meats, too," says Brian Johnson of LaGrange, Georgia.
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 10 ingredients; mix well. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from the ribs. Grill, covered, over indirect medium heat for 20 minutes on each side. Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a thermometer reads 160°, turning and basting occasionally. Serve with the remaining sauce.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
CHINESE-STYLE BARBECUED RIBS RECIPE - NYT ... - NYT COOKING
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust — with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
Provided by Julia Moskin
Total Time 6 hours
Yield 4 to 8 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, mince garlic and scallions. Add hoisin, ketchup, honey, soy sauce, rice wine or vodka, rice vinegar and five-spice powder. Process until well blended. Taste for sweetness; the mixture should be sweet like barbecue sauce, not candy. Adjust the taste with honey, soy sauce and vinegar.
- Set aside 1/3 cup marinade for basting. Transfer remaining marinade to a container or pan large enough to hold the ribs, or to large resealable plastic bags. Add ribs and turn until well coated. Refrigerate at least 4 hours, and up to 2 days, turning occasionally in the marinade.
- Heat oven to 300 degrees. Set up a rimmed baking sheet (or two) with an oven-safe wire rack that fits inside, the kind you’d use for cooling cookies. Line the bottoms of the pans with foil or nonstick baking mats. Place the racks inside the pans and place the empty pans on the bottom rack of the oven. Pour in hot water until it comes about halfway up the sides of the pan. (Do not skip the water: The steam helps cook the meat to the right tenderness.)
- When the oven is hot, remove the ribs from the marinade and place on the racks, meaty side up. Bake without basting, 1 hour for baby back ribs, 2 hours for St. Louis style ribs. Check the water level occasionally to make sure it hasn’t cooked off.
- Remove ribs from the oven and raise the oven temperature to 450 degrees. Pour off any water from the baking sheet and return the ribs to the racks. (Alternatively, you can finish the ribs on a medium-hot grill; see below.)
- Return ribs to the oven and roast (or grill), basting 2 or 3 times with reserved marinade, for 20 to 30 minutes (less time for baby backs, more for spareribs). Watch the ribs carefully to make sure that the edges don’t burn, and don’t baste them too close to the end; they should be dry and sticky, not wet on the surface.
- Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.
More about "apple cider vinegar marinade for pork ribs recipes"
COUNTRY PORK RIBS RECIPE: HOW TO MAKE IT - TASTE OF HOME
These hearty ribs feature a lip-smacking sauce that's deliciously tangy with just the right hint of sweetness. "The marinade is absolutely terrific for country-style ribs, but I've found it's great with other meats, too," says Brian Johnson of LaGrange, Georgia.
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Calories per serving
- In a bowl, combine the first 10 ingredients; mix well. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from the ribs. Grill, covered, over indirect medium heat for 20 minutes on each side. Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a thermometer reads 160°, turning and basting occasionally. Serve with the remaining sauce.
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PORK BRINE RECIPE | ALLRECIPES
This is a marinade for any cut of pork you may be having. It makes it so juicy you'll ask when you're having pork again!
From allrecipes.com
Reviews 3.5
Total Time 15 minutes
Category Pork Recipes
Calories 310.9 calories per serving
From allrecipes.com
Reviews 3.5
Total Time 15 minutes
Category Pork Recipes
Calories 310.9 calories per serving
- Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.
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CHINESE-STYLE BARBECUED RIBS RECIPE - NYT ... - NYT COOKING
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust — with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours
Cuisine chinese
From cooking.nytimes.com
Reviews 4
Total Time 6 hours
Cuisine chinese
- Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.
See details
VINEGAR BASED BBQ SAUCE RECIPE | ALLRECIPES
This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat.
From allrecipes.com
Reviews 4.5
Total Time 8 hours 5 minutes
Category BBQ Sauce
Calories 11 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 8 hours 5 minutes
Category BBQ Sauce
Calories 11 calories per serving
- In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.n
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CHINESE-STYLE BARBECUED RIBS RECIPE - NYT ... - NYT COOKING
These are the best oven-roasted ribs ever, and they can also be finished on a grill for extra smoky flavor. Creating steam in the oven is the key to tender meat. The ingredients here are close to the ones used by traditional Cantonese barbecue masters to produce sticky-salty-sweet meat that has a reddish, caramelized crust — with ketchup standing in for Chinese red fermented tofu. (It can be left out if desired.) Although these ribs are presented as an appetizer in many American Chinese restaurants, barbecued meat is traditionally a main course, served with freshly cooked rice and a green side like smashed cucumber salad or stir-fried bok choy.
From cooking.nytimes.com
Reviews 4
Total Time 6 hours
Cuisine chinese
From cooking.nytimes.com
Reviews 4
Total Time 6 hours
Cuisine chinese
- Use a big knife to cut between the bones, making sure that each rib has meat on both sides. Mound on a platter, sprinkle with scallions and cilantro, and serve immediately.
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Oct 21, 2021 · Yes you can, but it has a very strong distinct flavor, which regular vinegar doesn't, so you need to be sure you like it as a marinade first. You might take a small amount of the marinade before you add vinegar and mix it on the side, adding the proportionate amount of apple cider vinegar …
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Using a 4 rack electric smoker, we made pork ribs & a whole cut up roasting chicken along with the 6# turkey breast in one cook. The marinade was used as the liquid in the smoker pan, & smelled …
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From simplyrecipes.com
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Feb 23, 2022 · To marinate ribs, place vinegar, HP sauce, lime zest and juice with spices and 100gm salt flakes in a bowl; whisk to combine. Place ribs in a non-reactive container, pour over marinade and add enough cold water to cover ribs …
From gourmettraveller.com.au
From gourmettraveller.com.au
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