RIBS MARINADE RECIPES

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BARBECUE RIBS | PORK RECIPES | JAMIE OLIVER



Barbecue Ribs | Pork Recipes | Jamie Oliver image

Total Time 1 hours 45 minutes

Yield 4-6

Number Of Ingredients 11

olive oil
2 racks of higher-welfare pork loin back ribs (about 1.6kg)
1 fresh red chilli
1 thumb-sized piece of ginger
2 cloves of garlic
150 ml unsweetened apple juice
100 ml white wine vinegar
2 heaped tablespoons tomato ketchup
1 tablespoon Dijon mustard
100 ml low-salt soy sauce
100 g soft brown sugar

Steps:

    1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
    2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
    3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
    4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
    5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
    6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
    7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
    8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

Nutrition Facts : Calories 737 calories, FatContent 50.4 g fat, SaturatedFatContent 17.9 g saturated fat, ProteinContent 54.1 g protein, CarbohydrateContent 16.4 g carbohydrate, SugarContent 15.2 g sugar, SodiumContent 2.3 g salt, FiberContent 0 g fibre

BRAISED BEEF RIBS RECIPE - BBC GOOD FOOD



Braised beef ribs recipe - BBC Good Food image

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 6

Number Of Ingredients 17

6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions , thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips , tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce
2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil

Steps:

  • First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
  • The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins. Don’t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
  • Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
  • To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Nutrition Facts : Calories 774 calories, FatContent 57 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 3 grams fiber, ProteinContent 28 grams protein, SodiumContent 9.7 milligram of sodium

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TOP SECRET RECIPES | P.F. CHANG'S CHANG'S SPARE RIBS
Menu Description: "Wok-seared with Chang's barbecue sauce." One of the most popular eats on P. F. Chang's appetizer menu is the Chinese spare ribs that arrive slathered with Asian-style barbecue sauce. The Asian flavor comes from the addition of sweet hoisin sauce to a fairly rudimentary barbecue sauce formula. Chang's menu says these ribs are spare ribs although they appear to be much smaller, more like baby backs. You can certainly use either for this recipe, just be sure to trim the ribs first, since the restaurant version is lean, clean ribs with no extra meat or fat hanging off. There are several ways to cook pork ribs—P. F. Chang's boils theirs first, then fries them. After that, the ribs are tossed with the sauce in wok and served piping hot. A serving of these ribs at the restaurant is 6 individual ribs, but since a full rack is as many as 12 ribs, this recipe will make twice what you get in a serving at the bustling bistro chain. Find more of your favorite P.F. Chang's dishes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
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Reviews 5.0
Total Time 25 minutes0S
Calories 700 calories per serving
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BARBECUE RIBS | PORK RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 737 calories per serving
    1. Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
    2. Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
    3. Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
    4. Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
    5. Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
    6. Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
    7. Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
    8. Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.
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Category Pork Spare Ribs
Calories 477.1 calories per serving
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TOP SECRET RECIPES | P.F. CHANG'S CHANG'S SPARE RIBS
Menu Description: "Wok-seared with Chang's barbecue sauce." One of the most popular eats on P. F. Chang's appetizer menu is the Chinese spare ribs that arrive slathered with Asian-style barbecue sauce. The Asian flavor comes from the addition of sweet hoisin sauce to a fairly rudimentary barbecue sauce formula. Chang's menu says these ribs are spare ribs although they appear to be much smaller, more like baby backs. You can certainly use either for this recipe, just be sure to trim the ribs first, since the restaurant version is lean, clean ribs with no extra meat or fat hanging off. There are several ways to cook pork ribs—P. F. Chang's boils theirs first, then fries them. After that, the ribs are tossed with the sauce in wok and served piping hot. A serving of these ribs at the restaurant is 6 individual ribs, but since a full rack is as many as 12 ribs, this recipe will make twice what you get in a serving at the bustling bistro chain. Find more of your favorite P.F. Chang's dishes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 25 minutes0S
Calories 700 calories per serving
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