WHAT TO MAKE WITH SPARE RIBS RECIPES
MAPLE-GLAZED PORK SPARE RIBS | PORK RECIPES | JAMIE OLIVER
Spare ribs are not actually ribs, but a cut of meat between the shoulder and the neck. It’s the same size and shape as a meaty bone-in rib, hence the common misnomer. In the US they’re called country ribs.
Total Time 2 hours 20 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC/gas 4.
- Season the ribs with sea salt and black pepper. Heat 1 tablespoon of oil in a lidded, ovenproof dish over a medium-high heat. Add the ribs, and brown in 2 batches, on all sides for 7 to 10 minutes.
- Peel and finely dice the onions. Peel the garlic.
- Drain any excess oil from the pan, add the onion and garlic and season with salt and pepper. Cook for around 4 minutes, or until the onion begins to brown.
- Add the maple syrup and bring to the boil, then reduce until the bubbles become slow and thick.
- Add the vinegar and cook for about 3 minutes, until well reduced. Add the chicken stock, return the ribs to the pan and bring to the boil.
- Put the lid on and place in the oven for 2 hours, or until the ribs are tender and flake with a fork, turning halfway through, and removing the lid for the last 30 minutes. Check on the ribs regularly to make sure the pan has enough liquid, adding 50ml of water at a time to keep the juices from running dry and burning.
- Serve the maple-glazed pork with your favourite vegetables.
Nutrition Facts : Calories 416 calories, FatContent 26.5 g fat, SaturatedFatContent 9.2 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 15.4 g carbohydrate, SugarContent 12.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre
TOP SECRET RECIPES | P.F. CHANG'S CHANG'S SPARE RIBS
Menu Description: "Wok-seared with Chang's barbecue sauce." One of the most popular eats on P. F. Chang's appetizer menu is the Chinese spare ribs that arrive slathered with Asian-style barbecue sauce. The Asian flavor comes from the addition of sweet hoisin sauce to a fairly rudimentary barbecue sauce formula. Chang's menu says these ribs are spare ribs although they appear to be much smaller, more like baby backs. You can certainly use either for this recipe, just be sure to trim the ribs first, since the restaurant version is lean, clean ribs with no extra meat or fat hanging off. There are several ways to cook pork ribs—P. F. Chang's boils theirs first, then fries them. After that, the ribs are tossed with the sauce in wok and served piping hot. A serving of these ribs at the restaurant is 6 individual ribs, but since a full rack is as many as 12 ribs, this recipe will make twice what you get in a serving at the bustling bistro chain. Find more of your favorite P.F. Chang's dishes here. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.
Provided by Todd Wilbur
Total Time 25 minutes0S
Prep Time 12 minutes30S
Cook Time 12 minutes30S
Nutrition Facts : Calories 700 calories
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