SMOKED 3-2-1 ST. LOUIS STYLE SPARE RIBS - LEARN TO SMOKE ...
Smoked spare ribs are king where flavor it concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better experience.
Provided by Jeff Phillips
Categories Entree
Prep Time 25 minutes
Cook Time 360 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Step 1: Rinse
- Step 2: Trim St. Louis Style
- Step 3: Mustard and Rub
- Step 4: Smoke the Ribs
- Step 5: Slice and Serve
BRAISED COUNTRY-STYLE PORK RIBS RECIPE | MELISSA D'ARABIAN ...
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Total Time 2 hours 50 minutes
Prep Time 50 minutes
Cook Time 2 hours 0 minutes
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- Pat the ribs dry and sprinkle with salt and pepper. Heat 2
- tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs
- on all sides, working in batches if needed. Remove the ribs and set aside. Add
- the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium.
- Add the carrots, celery, onions and some salt and pepper and cook until soft,
- about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add
- the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes.
- Deglaze the pan with the vinegar, and then add the red pepper flakes and bay
- leaves.
- Add the ribs back to the pan and add enough stock to reach
- halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in
- the oven. Braise until the meat is tender, about 1 1/2 hours. During the last
- half hour, uncover to allow the liquid to reduce and the pork to brown.
- Serve the ribs with Creamy Polenta, spooning the sauce on
- top, and garnishing with parsley.
- Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
- In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
- Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.
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- In the last 30 minutes of cooking, baste the ribs with the Teriyaki Glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the Teriyaki Glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved Glaze. Sprinkle with sesame seeds and chopped cilantro.
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SMOKED 3-2-1 ST. LOUIS STYLE SPARE RIBS - LEARN TO SMOKE ...
Smoked spare ribs are king where flavor it concerned however, if you take the time to trim them up and remove some of the extra fat before cooking them, a great experience becomes an even better experience.
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