PORK SPARE RIBS MARINADE RECIPE RECIPES

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BARBECUED PORK RIBS RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Barbecued Pork Ribs Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 6 hours 30 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 9

2 cups soy sauce
1/2 cup light brown sugar, packed
1 tablespoon dark molasses 
1 teaspoon salt 
5 pounds meaty pork ribs 
One 14-ounce bottle ketchup
One 12-ounce bottle chili sauce 
1/2 cup light brown sugar, packed
1 teaspoon dry mustard 

Steps:

  • For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.
  • Put the ribs in a large, turkey-sized baking bag or sealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.
  • Preheat the oven to 375 degrees F.
  • Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.
  • For the barbecue sauce: While the ribs are baking, blend the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.
  • When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.
  • 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.

TAKEOUT-STYLE CHINESE SPARE RIBS RECIPE | JEFF MAURO ...



Takeout-Style Chinese Spare Ribs Recipe | Jeff Mauro ... image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Total Time 6 hours 15 minutes

Cook Time 30 minutes

Yield 20 to 24 ribs

Number Of Ingredients 9

1/2 cup hoisin sauce
1/4 cup soy sauce 
3 tablespoons dark brown sugar 
2 tablespoons honey, plus a bit extra to finish 
1 tablespoon five-spice powder 
1 teaspoon granulated garlic 
1 teaspoon grated fresh ginger 
1 teaspoon red food coloring 
2 racks spare ribs (8 to 10 pounds, St. Louis-style work best), individually sliced into single ribs 

Steps:

  • Mix together the hoisin sauce, soy sauce, brown sugar, honey, five-spice powder, garlic, ginger and food coloring in a metal, non-reactive bowl. Pour the marinade into a large zip-top bag, reserving 1/2 cup on the side for basting later. Add the ribs to the bag and marinate, refrigerated, for at least 3 hours, though longer is better and overnight is ideal.
  • Heat a charcoal or gas grill to 275 degrees F for direct and indirect grilling.
  • Remove the ribs from the marinade (discard the marinade) and place onto a wire rack. Place the rack directly on the cooler side of the grill. Cook until the meat is very tender, basting with the reserved marinade 3 times during the cooking process, 2 to 3 hours.
  • Drizzle the ribs with honey, move them to the direct heat side and quickly char each rib to caramelize.

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