SALT AND PEPPER SPARE RIBS | ALLRECIPES
They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.
Provided by Chef John
Categories Meat and Poultry Pork Pork Rib Recipes Spare Ribs
Total Time 7 hours 25 minutes
Prep Time 10 minutes
Cook Time 3 hours 0 minutes
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside.
- Stir Dijon mustard and vinegar together in a small bowl.
- Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep.
- Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later.
- Refrigerate the ribs, uncovered, 4 to 12 hours before baking.
- Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator.
- Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more.
- Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.
Nutrition Facts : Calories 400.1 calories, CarbohydrateContent 1.2 g, CholesterolContent 120.2 mg, FatContent 30.2 g, FiberContent 0.4 g, ProteinContent 29.1 g, SaturatedFatContent 11.1 g, SodiumContent 1084.1 mg, SugarContent 0.1 g
SALT AND PEPPER SHRIMP ROLLS RECIPE - NYT COOKING
Inspired by jiao yan xia, the classic Chinese dish of head-on, fried shrimp finished with a Sichuan or white pepper salt seasoning, these shrimp rolls celebrate the flavors of salt and pepper. Peeled shrimp are seasoned, breaded with cornstarch and fried until super crunchy, then sprinkled with a black pepper-salt. Once cooked, they’re tucked into toasted rolls smeared with a zingy garlic mayo. Fresh cilantro, sliced chile and a squeeze of fresh lime brighten the hearty sandwich. Store any leftover pepper-salt in an airtight container and use it as a seasoning for roasted meats and vegetables.
Provided by Kay Chun
Total Time 15 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
- Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
- Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
- Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
More about "salt and pepper style recipes"
SALT AND PEPPER TURKEY RECIPE | MARTHA STEWART
From marthastewart.com
Reviews 4.1
Total Time 3 hours
Category Turkey Recipes
Calories 566 g per serving
- Transfer turkey to a cutting board, still tented with foil, and let rest 30 minutes. Reserve pan with drippings for Pan Gravy. To serve, carve turkey and scoop out stuffing.
SALT AND PEPPER BRISKET RECIPE | FOOD NETWORK
Reviews 3
Total Time 8 hours 10 minutes
Category main-dish
- Unwrap the brisket and slice the meat against the grain to serve.
EASIEST SALT-AND-PEPPER TURKEY - COUNTRY LIVING
From countryliving.com
Total Time 3 hours 40 minutes
Category Thanksgiving, dinner, main dish
Cuisine American
- Preheat oven to 350 degrees F. Place carrots, celery, onion, and 2 cups water in a roasting pan; top with a roasting rack. Loosen skin on turkey breasts, starting at the neck, and rub butter under skin. Season turkey (including the cavity) with 2 teaspoons salt and 1 teaspoon pepper; place on the roasting rack. Tie legs together with kitchen twine and tuck wings under. Roast, basting every 30 minutes and tenting with foil if skin becomes too dark, until the internal temperature (in the thickest par of the thigh) reaches 165 degrees F, 2 1/2 to 3 hours. Gently tilt turkey to release juice from cavity into the pan. Transfer turkey to a cutting board; rest for at least 30 minutes before carving. Scrape up brown bits from bottom of the pan and transfer, along with vegetables and transfer, along with vegetables and pan juices, to a large, straight-sided skillet; reserve.
SALT AND PEPPER TOFU RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 30 minutes
Category Lunch
1. Put the tofu between two pieces of kitchen paper and place a plate on top. Stand for about 10 minutes to press and remove excess moisture. Cut the tofu into 5cm cubes and roll in the starch. Allow to stand for 5 minutes while you heat the oil to 175C.
2. Fry the tofu in batches for about 3 minutes each batch, then drain on a wire rack.
3. Heat a wok over medium heat and add about 1 tbsp of oil (I prefer to use fresh oil for this, but you can use the frying oil if you like). Add the garlic, chilli and spring onions and fry until fragrant, about 30 seconds. Add the tofu, season very well with salt and black pepper and gently toss to coat the tofu in the fried aromatics. Remove to a plate and serve.
Also try: Stir-fried cauliflower with Sichuan pepper
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.
CRISPY BAKED SALT AND PEPPER CHICKEN WINGS - JO COOKS
From jocooks.com
WHICH SHAKER TOP IS FOR SALT AND WHICH IS FOR PEPPER ...
From allrecipes.com
RECIPES | YUMMLY
From yummly.com
SALT AND PEPPER SQUID (CHINESE FRIED CALAMARI!) - THE WOKS ...
From thewoksoflife.com
10 BEST BAKED COUNTRY STYLE PORK RIBS RECIPES | YUMMLY
From yummly.com
SALT AND PEPPER CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
HOMEMADE CHICAGO-STYLE GIARDINIERA RECIPE - CHILI PEPPER ...
From chilipeppermadness.com
SALT AND PEPPER GRINDERS & MILLS | COLE & MASON
From coleandmason.com
SALT AND PEPPER SHRIMP (MOM) RECIPE | MING TSAI | FOOD NETWORK
From foodnetwork.com
SALT AND PEPPER CHICKEN - CHINESE TAKEAWAY RECIPE | HINT ...
From hintofhelen.com
SMOKED BRISKET TEXAS STYLE - SALT PEPPER SKILLET
From saltpepperskillet.com
SALT AND PEPPER PORK CHOPS (????) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SALT AND PEPPER TOFU: AUTHENTIC RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
MICHIGAN’S BEST LOCAL EATS: RICEWOOD KEEPS BARBEQUE SIMPLE ...
From mlive.com