SLOW COOK RIBS OVEN RECIPES

Name: Oven-Baked Ribs
Prep time: 5 min
Cook time: 4 h
Yield: 4
Cuisine: American
Ingredients: 3 pounds baby back ribs; 2 sliced onions; 4 sliced garlic cloves; 1 tablespoon of brown sugar; 1 tablespoon of paprika; 1/2 teaspoon lemon pepper; 1 teaspoon of onion powder; 1 teaspoon of garlic powder; black pepper; Salt to taste

HOW TO COOK DELICIOUS FALL-APART TENDER PORK RIBS IN THE …

How to Cook Delicious Fall-Apart Tender Pork Ribs in the … image

How to bake baby back ribs in the oven.

Provided by KitchenRatings.com

Categories Main Course

Prep Time 5 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 10

Ingredients

3 pounds baby back ribs
2 sliced onions
4 sliced garlic cloves
1 tablespoon of brown sugar
1 tablespoon of paprika
1/2 teaspoon lemon pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
black pepper
Salt to taste

Steps:

Preheat the oven to your desired temperature, using the chart above.
Combine all of the seasoning ingredients in a small bowl and coat the ribs in the seasoning, massaging the spices into the meat on all sides.
Plae the ribs, onions and garlic on a large piece of alumium foil and wrap and seal closed. Place on a baking sheet and roast according to the chart above.
Unwrap the meat, let it rest for 5-10 minutes, slice the ribs and serve.

HOW TO COOK DELICIOUS FALL-APART TENDER PORK RIBS IN THE …

How to Cook Delicious Fall-Apart Tender Pork Ribs in the … image

How to bake baby back ribs in the oven.

Provided by KitchenRatings.com

Categories Main Course

Prep Time 5 minutes

Cook Time 240 minutes

Yield 4

Number Of Ingredients 10

Ingredients

3 pounds baby back ribs
2 sliced onions
4 sliced garlic cloves
1 tablespoon of brown sugar
1 tablespoon of paprika
1/2 teaspoon lemon pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
black pepper
Salt to taste

Steps:

Preheat the oven to your desired temperature, using the chart above.
Combine all of the seasoning ingredients in a small bowl and coat the ribs in the seasoning, massaging the spices into the meat on all sides.
Plae the ribs, onions and garlic on a large piece of alumium foil and wrap and seal closed. Place on a baking sheet and roast according to the chart above.
Unwrap the meat, let it rest for 5-10 minutes, slice the ribs and serve.

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SLOW COOKER RIBS RECIPE - BBC GOOD FOOD

Slow cooking is the perfect way to get tender melt-in-the-mouth pork ribs, simply throw everything in the slow cooker, then finish off in the oven or bbq
From bbcgoodfood.com
Total Time 9 hours 30 minutes
Category Dinner, Main course
Cuisine American
Calories 414 calories per serving

Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

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BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES

Sticky and delicious, these tender beef short ribs are well worth the wait.
From jamieoliver.com
Total Time 8 hours 15 minutes
Cuisine american
Calories 621 calories per serving

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

See details

HOW TO COOK DELICIOUS FALL-APART TENDER PORK RIBS IN THE …

How to bake baby back ribs in the oven.
From kitchenratings.com
Category Main Course
Cuisine American

Unwrap the meat, let it rest for 5-10 minutes, slice the ribs and serve.

See details

SLOW COOKER RIBS RECIPE - BBC GOOD FOOD

Heat the oven to 220C/ 200C fan/ gas mark 7. Remove the ribs from the slow cooker using a slotted spoon or tongs. Handle them carefully as the meat will be very tender and may start to fall off. Baste with the remaining barbecue sauce and lay on a foil-lined oven tray. Cook for 20 – 30 mins until starting to crisp on outside. Alternatively, cook on the barbecue, turning from time to time until piping hot throughout.

See details

BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES

Sticky and delicious, these tender beef short ribs are well worth the wait.
From jamieoliver.com
Total Time 8 hours 15 minutes
Cuisine american
Calories 621 calories per serving

1. Preheat the oven to 100ºC/212ºF/gas ¼.
2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

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