VEGETARIAN RIBS RECIPES

RIBS RECIPES | BBC GOOD FOOD

Ribs recipes | BBC Good Food image

A cheap cut of meat that's best served in a tasty, sticky marinade and slow-cooked until tender. Try one of our favourite pork and beef rib recipes.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

SHORT RIBS RECIPES | BBC GOOD FOOD

Short ribs recipes | BBC Good Food image

Beef ribs are delicious marinated and slow cooked or barbecued. From sticky beer-braised short ribs to Thai-style beef curry, there are many ways to enjoy this tender cut of meat.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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BBQ RIBS – INSTANT POT RECIPES

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BBQ RIBS – INSTANT POT RECIPES

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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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STICKY CHINESE RIBS | PORK RECIPES | JAMIE OLIVER

Having super-tender fall-off-the-bone pork ribs, shining with a sticky Chinese glaze, always excites me. I remember when I first tried ribs like these – I was about 7 or 8 years old, having a family meal at our local Chinese restaurant, and I remember thinking wow – I’d never tried anything like that before. Bundled with other great dishes like noodles and stir-fried rice, it was beyond exciting. My face and hands were absolutely covered in sauce and that’s how you should be after tucking into these little beauties. Get stuck in.
From jamieoliver.com
Total Time 3 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 451 calories per serving

1. Preheat the oven to 160°C/325°F/gas 3.
2. Get yourself three layers of tin foil, 1-metre long. Place the ribs in the centre, drizzle them with oil and rub all over with the five-spice and a good pinch of sea salt and black pepper.
3. Seal into a tight parcel and pop onto a tray in the middle of the oven for 3 hours, or until just tender and cooked through.
4. Meanwhile, for the glaze, peel and slice the onions and put them into a frying pan on a medium heat with a lug of oil and the star anise. Cook for 15 minutes, or until soft and starting to caramelise, stirring occasionally.
5. Stir in the five-spice for 2 minutes, stir in the rest of the glaze ingredients and leave to bubble away for another 2 minutes, then turn off the heat and leave to cool a little.
6. Fish out the star anise, transfer the mixture to a blender and blitz until smooth, loosening with a splash of water, if needed, then pass through a fine sieve so it’s super-super-smooth. Have a taste and season if required.
7. Trim the spring onions and deseed the chillies, then finely slice both lengthways and put them into a bowl of ice-cold water so they curl up. For a laugh you can randomly score the radishes and pop them into the water for a bit of a naff 80s feel; otherwise, leave them whole or cut them into quarters.
8. When the time’s up, transfer the ribs to the tray, discarding the foil, and turn the oven up to 200°C/400°F/gas 6.
9. Brush a good layer of glaze over the ribs and return them to the oven for 8 to 10 minutes, then I like to keep brushing on glaze and popping them back into the oven every minute after that for a few more minutes, to build up a really good layer of dark, sticky glaze.
10. Serve the ribs with a bowl of any leftover glaze for dunking, and with the radishes, chillies and spring onions on the side.
11. Jamie's Tip: This is definitely an opportunity to have a finger bowl on the side and a tea towel at the ready.

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CRAZY STICKY RIBS | SPARE RIBS RECIPES | GORDON RAMSAY RECI…

Everyone loves these sticky ribs! They take a while to cook but the oven does all the hard work for you and the house will smell so amazing. Get cooking with helpful tips from dad Gordon in the new recipe book 'Tilly's Kitchen Takeover'.
From gordonramsay.com
Total Time 3 hours 5 minutes
Category Pork

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RIBS RECIPES | BBC GOOD FOOD

A cheap cut of meat that's best served in a tasty, sticky marinade and slow-cooked until tender. Try one of our favourite pork and beef rib recipes.
From bbcgoodfood.com

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BBQ RIBS – INSTANT POT RECIPES

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Using tongs, carefully remove ribs from Instant Pot and lay them flat on a large baking sheet. Brush both sides all over with barbecue sauce before serving.

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SUCCULENT BEEF SHORT RIBS – INSTANT POT RECIPES

From recipes.instantpot.com
Reviews 5
Cuisine Modern

Serve beef drizzled with sauce.

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