COOK PORK RIBS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

MAPLE-GLAZED PORK SPARE RIBS | PORK RECIPES | JAMIE OLIVER



Maple-Glazed Pork Spare Ribs | Pork Recipes | Jamie Oliver image

Spare ribs are not actually ribs, but a cut of meat between the shoulder and the neck. It’s the same size and shape as a meaty bone-in rib, hence the common misnomer. In the US they’re called country ribs.

Total Time 2 hours 20 minutes

Yield 8

Number Of Ingredients 7

olive oil
1.6 kg higher-welfare pork spare ribs, cut into 8 pieces (ask your butcher to do this)
2 onions
3 large cloves of garlic
120 ml maple syrup
3 tablespoons red wine vinegar
480 ml organic chicken stock

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.
    3. Peel and finely dice the onions. Peel the garlic.
    4. Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown.
    5. Add the maple syrup and bring to the boil, then reduce until the bubbles become slow and thick.
    6. Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.
    7. Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50ml of water at a time to keep the juices from running dry and burning.
    8. Serve the maple-glazed pork with your favourite vegetables.

Nutrition Facts : Calories 416 calories, FatContent 26.5 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 15.4 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre

STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER



Sticky Chinese Ribs | Pork Recipes | Jamie Oliver image

Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.

Total Time 3 hours 30 minutes

Yield 6

Number Of Ingredients 14

1 rack of higher-welfare pork belly ribs trimmed of excess fat (1.5–2kg)
olive oil
3 tablespoons Chinese five-spice
2 spring onions
2 fresh chillies
1 bunch of radishes
3 red onions
3 star anise
1 level teaspoon Chinese five-spice
4 tablespoons fresh apple juice
3 tablespoons hoisin sauce
2 tablespoons runny honey
1 tablespoon tomato ketchup
1 tablespoon rice wine vinegar

Steps:

    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
    3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
    4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
    5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
    6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
    7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
    8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
    9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
    10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
    11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.

Nutrition Facts : Calories 451 calories, FatContent 28.1 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 38.1 g protein, CarbohydrateContent 13.4 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.84 g salt, FiberContent 1.1 g fibre

More about "cook pork ribs recipes"

BARBECUED PORK RIBS RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 6 hours 30 minutes
Category main-dish
  • Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.
See details


STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER
Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving
    1. Preheat the oven to 160°C/325°F/gas 3.
    2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
    3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
    4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
    5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
    6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
    7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
    8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
    9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
    10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
    11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.
See details


BARBECUED PORK RIBS RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 6 hours 30 minutes
Category main-dish
  • Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, throw the ribs under the broiler to give them a bit of a char.
See details


CHINESE PORK RIBS RECIPE - BBC GOOD FOOD
A superquick family favourite - fab for barbeques
From bbcgoodfood.com
Total Time 40 minutes
Category Lunch, Main course, Supper
Cuisine Chinese
Calories 458 calories per serving
  • Heat the grill to high, if using. Grill or barbecue for 15-20 mins, turning from time to time until shiny and slightly charred in places. Serve hot.
See details


PORK RIB RECIPES | ALLRECIPES
This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs …
From allrecipes.com
See details


HOW TO COOK PORK | TIMES AND TEMPERATURES | ONTARIO PORK
Cook pork back ribs over INDIRECT HEAT. This means your back ribs should be placed on the side of the grill that has NO direct heat underneath it. Keep the BBQ LID CLOSED while cooking back ribs. Cook pork back ribs …
From ontariopork.on.ca
See details


HOW TO COOK PORK RIBS 3 DIFFERENT WAYS | BETTER HOMES …
Sep 09, 2020 · For a charcoal grill, arrange medium-hot coals around a drip pan.Test for medium heat above the pan. Place ribs, bone sides down, on the grill rack over the drip pan. Cover and grill for 1½ to 2 hours or until the ribs …
From bhg.com
See details


BBQ & GRILLED PORK RIB RECIPES | ALLRECIPES
This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs …
From allrecipes.com
See details


NILAGANG BABOY (BOILED PORK RIBS) | PANLASANG PINOY MEATY ...
Jan 24, 2020 · Nilagang baboy or boiled pork ribs or pork belly with vegetables is a very simple Filipino soup dish. The good thing about this dish is that you can substitute the vegetables cooked with the pork…
From panlasangpinoymeatrecipes.com
See details


PORK RECIPES - GREAT ITALIAN CHEFS
This collection of pork recipes contains a variety of different cuts and preparations, from ham and pancetta to pork ribs and suckling pig recipes. Roberto Petza uses suckling pig in his pork terrine recipe , …
From greatitalianchefs.com
See details


INSTANT POT RIBS (EASY, TENDER, TASTY) | TESTED BY AMY + JACKY
Apr 11, 2021 · Apply Sauce and Broil in Oven/Air Fryer *Tip for if you’re using the Oven: While the baby back ribs are cooking in the Instant Pot, preheat the oven to 450°F. First, carefully set the baby back ribs on an oven tray or chopping board, then generously brush your favorite BBQ sauce all over the ribs …
From pressurecookrecipes.com
See details


BBQ & GRILLED PORK RIB RECIPES | ALLRECIPES
This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts. Use some soaked wood chips on the barbecue. The smokier the grill, the better the ribs …
From allrecipes.com
See details


NILAGANG BABOY (BOILED PORK RIBS) | PANLASANG PINOY MEATY ...
Jan 24, 2020 · Nilagang baboy or boiled pork ribs or pork belly with vegetables is a very simple Filipino soup dish. The good thing about this dish is that you can substitute the vegetables cooked with the pork…
From panlasangpinoymeatrecipes.com
See details


PORK RECIPES - GREAT ITALIAN CHEFS
This collection of pork recipes contains a variety of different cuts and preparations, from ham and pancetta to pork ribs and suckling pig recipes. Roberto Petza uses suckling pig in his pork terrine recipe , …
From greatitalianchefs.com
See details


INSTANT POT RIBS (EASY, TENDER, TASTY) | TESTED BY AMY + JACKY
Apr 11, 2021 · Apply Sauce and Broil in Oven/Air Fryer *Tip for if you’re using the Oven: While the baby back ribs are cooking in the Instant Pot, preheat the oven to 450°F. First, carefully set the baby back ribs on an oven tray or chopping board, then generously brush your favorite BBQ sauce all over the ribs …
From pressurecookrecipes.com
See details


FALL OFF THE BONE RIBS, BEST OVEN RIBS | JENNY CAN COOK
May 01, 2017 · Rub and cook ribs right away or rub and refrigerate for a few hours. Using a disposable foil pan or a foil-lined pan means no cleanup. These amazing ribs are equally delicious finished in the oven or on the grill. ... There are two rib recipes, one for pork and one for beef. The cooking time for pork …
From jennycancook.com
See details


HOW TO GRILL THE BEST PORK RIBS (+VIDEO) - THE COUNTRY C…
Jun 25, 2018 · STEP-BY-STEP INSTRUCTIONS TO MAKE BBQ PORK RIBS: Remove pork ribs from the packaging and pat ribs dry with a paper towel. Spray the aluminum pan with nonstick cooking spray or rub with oil. Place ribs into pan. Remove silver skin from the back side of the ribs. Cook…
From thecountrycook.net
See details


TRAEGER COUNTRY STYLE PORK RIBS RECIPES
Jun 16, 2020 · 2022-02-18 · My Traeger Smoked Pork Ribs are currently #1 on my favorite grill recipes list. These aren’t quick, but they ARE easy. Pork ribs are seasoned with a dry rub, slow-smoked …
From tfrecipes.com
See details


10 BEST PORK SPARE RIBS RECIPES - YUMMLY
Apr 08, 2022 · pork spare ribs, coconut water, shallot, kosher salt, large garlic cloves and 4 more Instant Pot Vietnamese Caramelized Pork Spare Ribs Food Is a Four Letter Word ground black pepper, pork spare ribs…
From yummly.com
See details


EASY PORK RIBS RECIPE - ONTARIO PORK
Remove ribs from oven and discard liquid from tray. Follow further instructions to brown ribs in oven or on grill; or, ribs can be cooled, covered and refrigerated, for up to 3 days. Oven: Increase oven to 450°F (230°C). Brush BBQ sauce on one side of ribs, cook …
From ontariopork.on.ca
See details