You don't need a backyard grill or pit smoker to make great pork spareribs—it's possible to turn out tender, succulent beauties in your kitchen. Try these five oven and stove top recipes. ----Cook Because You Can
1. Bar-B-Q
1 18 oz. bottle BBQ sauce whisk
1/2 cup orange juice
Bake at 300°F (150°C) for at least 2 hours, flipping ribs halfway.
Uncover and bake each side for 10 minutes to finish
www.cookingforengineers.com
2. Chinese Cinnamon
1 cup soy sauce whisk
1 cup brown sugar
1 cup sherry
1 tsp ground cinnamon
1 tsp ground black pepper
Bake at 300°F (150°C) for at least 2 hours, flipping ribs halfway.
Uncover and bake each side for 10 minutes to finish
www.cookingforengineers.com
3. Five Spice Spare Ribs
4 lbs pork spareribs; individually cut
2 1/2 cups peanut oil
Marinade:
1 tbsp dry sherry or rice wine
1 tbsp light soy sauce
1 tbsp cider vinegar or chinese white rice vinegar
1/2 tsp sesame oil
Sauce:
1 tbsp garlic; finely chopped
1 tbsp five spice powder
7 tbsp scallions finely chopped
1 tbsp sugar
1 tbsp light soy sauce
2 tsp fresh orange peel; finely chopped
4 tbsp cider vinegar or chinese black rice vinegar
Mix marinade ingredients in a bowl; soak spareribs in mixture for about 25 minutes at room temperature. Heat oil in a deep fat fryer, or large wok. Slowly cook the marinaded spareribs, until they are brown. Do this in several batches. Drain each cooked batch on paper towels.
Put the sauce ingredients into a wok or frying pan. Bring sauce to the boil; reduce heat. Add spareribs and simmer them slowly uncovered for about 40 minutes, stirring occasionally. Add a little water to the sauce if necessary to prevent it from drying up. Skim off any surface fat, and serve.
www.bigoven.com
4. Chinese Spare Ribs with Teriyaki
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five-spice powder
sea salt and freshly ground black pepper
Teriyaki glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 tablespoons sesame seeds, for garnish
chopped fresh cilantro and green onion, for garnish
Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.
Meanwhile make the glaze. In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.
When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).
Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.
www.foodnetwork.com
5. Spare Ribs Roasted with Vinegar and Red Pepper
1 rack pork spare ribs, (about 3 1/2 pounds)
sea salt, or Kosher salt
freshly ground black pepper
⅓ cup exrta-virgin olive oil
12 whole garlic cloves, peeled
4 bay leaves, fresh or dried
1 cup chicken stock, or canned reduced-sodium chicken broth
1 cup dry white wine
½ cup red wine vinegar
2 tablespoons honey
2 teaspoons crushed red pepper, pulverized or chopped fine
Cut the rack of spare ribs between the bones into single ribs (or ask your butcher to do this for you.) Preheat the oven to 425 degrees F.
Pat the spare ribs dry and season them with salt and pepper. Toss them in a roasting pan into which they fit comfortably with the olive oil, garlic and bay leaves. Pour in the stock and roast, turning occasionally, until the liquid is almost completely evaporated and the ribs are golden brown, 45 minutes to an hour.
Meanwhile, stir the wine, vinegar, honey and crushed red pepper together in a small bowl until the honey is dissolved.
Brush all sides of the ribs with some of the vinegar glaze, then pour the remaining glaze into the roasting pan. Continue baking, turning every few minutes, until the glaze is syrupy and the ribs are mahogany brown and sticky to the touch, about 20 minutes
www.lidiasitaly.com
No comments:
Post a Comment