RIBS ON STOVE RECIPES
"STOVE TOP" BBQ (BEEF OR PORK RIBS) RECIPE - FOOD.COM
This recipe is from the Paula Deen cooking show on the TV Food Network. Originally shown for beef short ribs only, I have found it works as well with pork ribs. I have increased the amount of sauce ingredients - the original amounts didn't seem to be quite enough to really enjoy!
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut all ribs into serving size pieces Sprinkle ribs with salt (to taste) In a Dutch oven, brown ribs on all sides in veg oil over medium heat Remove ribs from pot Saute onions in pot until lightly browned Return ribs to pot Combine all remaining ingredients in a bowl and mix together- Add to pot Cover pot and cook over low heat for approx 2 hours, or until tender, stirring occasionally.
Nutrition Facts : Calories 179.3, FatContent 5.1, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 871.6, CarbohydrateContent 34.7, FiberContent 1, SugarContent 29.8, ProteinContent 1.5
STOVETOP COUNTRY STYLE RIBS | JUST A PINCH RECIPES
These are perfect for the colder days leading into winter. We enjoyed them with braised winter greens, sweet potato pone and hot water cornbread. I let mine marinate overnight in the fridge for added flavor,and put in a half cup of Sweet Baby Rays' barbeque sauce right at the end.
Provided by iris mccall @irislynn
Categories Marinades
Prep Time 20 minutes
Cook Time 40 minutes
Yield 3
Number Of Ingredients 8
Steps:
- Gather your ingredients. Prick your ribs with a fork and set aside.
- Place all ingredients in a 1 gallon ziploc bag and seal. Shake well to coat meat and place in a pyrex dish in the fridge overnight.
- Remove ribs from marinade, and let them come up to temperature, about 30 minutes. Heat a skillet on the stove top til almost smoking. Coat bottom of skillet with vegetable oil and brown ribs on both sides long enough for a crust to form.
- Remove ribs from skillet after well browned to a plate. Add marinade to the skillet, and reduce heat to a simmer. Return ribs to the skillet and cover with well fiiting lid.
- Let simmer for 30 minutes, turning once. Check the thickness of the sauce, if it starts to stick scrape skillet well. Add half cup of sauce and half a cup of water. Turn off heat and let sit 10 minutes. Then serve with your choice of sides.
- Note: I DON'T ADVISE RINSING YOUR MEAT. I RECENTLY SAW ON THE VIEW THAT THE SPLASHING WATER ONLY HELPS SPREAD POSSIBLE CONTAMINATES, AND IF YOU COOK IT LONG ENOUGH, YOU WILL KILL SALMONELLA, E COLI, ECT. BUT USE YOUR OWN DISCRETION!!
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You don’t need a barbecue to make flavorful baby back ribs — in fact, all you really need is one sheet tray. After slowly roasting the ribs on it, load it up with corn and asparagus in the final ten minutes of cooking and dinner is done. The ribs will be falling off the bone, and the veggies will be perfectly tender yet crisp. The best part? You’ll only have to wash one dish.
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Reviews 98
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Calories 719 calories per serving
From tasty.co
Reviews 98
Total Time 2 hours 10 minutes
Cuisine American
Calories 719 calories per serving
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Reviews 4.9
Total Time 3 hours 15 minutes
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Reviews 4.9
Total Time 3 hours 15 minutes
Cuisine American
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- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that’s been warmed over the ribs before serving.
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From kitchenratings.com
Category Main Course
Cuisine American
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Category Main Course
Cuisine American
- Unwrap the meat, let it rest for 5-10 minutes, slice the ribs and serve.
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