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A Great Take on a Takeout Classic – Homemade Chinese Pork Spare Ribs

Everyone has their personal favorites when it comes to takeout Chinese food. I am partial to sesame chicken myself while Sean likes sweet and sour chicken and Michelle goes for beef and broccoli. Egg rolls are always a favorite as well but one thing that we all seem to really love are the Chinese spare ribs that you get. The ribs are nicely cooked and crisp, have that dark red color and some char and a nice, sticky flavor right down to the bone. While you may not have a super high heat oven like your local Chinese restaurant may have to get that kind of char you can still come pretty darn close to it when you try this recipe from Saveur for Chinese pork spare ribs.

Chinese Pork Spare Ribs

13 cup hoisin sauce
14 cup soy sauce
3 tbsp. dry sherry
2 cloves garlic, finely chopped
2 tablespoons granulated sugar
34 teaspoon red food coloring
14 teaspoon Chinese five spice powder
1 (2 pound) slab spare ribs, preferably St. Louis style, cut into individual ribs
Whisk together the hoisin sauce, soy sauce, sherry, garlic, sugar, red food coloring and Chinese five spice powder in a large bowl. Add the ribs; toss the ribs to coat them well with the marinade. Set the bowl aside, covered with plastic wrap, to let marinate at room temperature for 1 hour.
Heat the oven to 350 degrees. Arrange a baking rack on top of a rimmed, foil-lined sheet pan. Remove the ribs from the marinade and reserve any marinade left in the bowl; arrange the ribs on the rack, meat, not bone, side up. Place the pan on the middle rack of the oven; pour enough water into the pan so that it reaches halfway up the sides of the pan, making sure the water does not touch the ribs. Bake the ribs for about 35 to 40 minutes. Baste the ribs with  the reserved marinade; flip the ribs and baste them again. Bake the ribs for 35 to 40 minutes more. Add more water to the pan if it dries up. Raise the heat of the oven to 450 degrees. Flip the ribs again and baste them again with the remaining marinade. Continue the baking until the ribs are nicely glazed, browned, and tender, about 20 minutes more. Serve the ribs with Chinese mustard or duck sauce, if you like.
I was a little skeptical as to how they would turn out, but I have to admit the flavor was spot on to what you get at a takeout restaurant. The combination of the hoisin and soy sauce, along with the five spice powder, seem to really do the trick. The red food coloring gives you that familiar red color to your ribs but if you don’t want or need to have that you can really leave it out altogether. I put it in to give that “authentic” look to the ribs. Everyone really enjoyed the flavor of the ribs and said it tasted just like takeout so it does give you a better option if you can make the ribs yourself and control the ingredients and save some money instead of ordering out next time. I used the left over ribs and took some of the rib meat and made some great fried rice with it as well.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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Posted by on August 11, 2016 in Cooking, Dinner, Pork

 

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Back From Vacation with These Spare Ribs With Smoky Blackberry Barbecue Sauce

I spent the last week down in the Outer Banks in North Carolina with my family just relaxing and enjoying the sun and not doing much cooking along the way. my brother manned the grills for the week and did a great job with all of the different things that he cooked. I did make a few side dishes along the way but nothing extravagant and we all had a great time seeing each other and having fun. Now that I am back home, it’s time to get down to some more cooking. I had these spare ribs in the freezer and knew I wanted to make them, so I decided to give this recipe a try from Kitchen Daily that makes use of a smoky blackberry barbecue sauce. Their original recipe is designed to be used with short ribs, but I think it makes a pretty nice transition over to spare ribs. I used St. Louis ribs, but you could just easily use baby backs and get good results.

Spare Ribs with Smoky Blackberry Barbecue Sauce

For the Sauce:

1 pound blackberries

2 teaspoons smoked paprika

3 tablespoons vegetable oil

1 tablespoon minced garlic

1 medium onion, finely chopped, plus 1/4 cup minced

1/4 cup tomato paste

1 cup apple cider vinegar

1 cup packed light brown sugar

1/4 cup soy sauce

3 tablespoons seeded and minced chipotles in adobo sauce

2 tablespoons Dijon mustard

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 teaspoon dried oregano

For the Ribs:

4 pounds St. Louis spare ribs or baby back ribs

Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil and place the ribs on the baking sheet. Season the ribs well with salt and pepper on both sides. Cover the ribs with another sheet of aluminum foil and bake them, covered, in the oven for 25 minutes. Remove the top cover of aluminum foil and bake the ribs uncovered for another 25 minutes.

Meanwhile, make the sauce. In a large bowl toss the blackberries together with the smoked paprika. Heat a medium saute pan over high heat and place the blackberries in the pan. Heat the berries, tossing them occasionally, until the berries begin to burst, about 3 to 5 minutes.

In a large saucepan, heat the 3 tablespoons of vegetable over medium heat until the oil is shimmering. Add the garlic and cook, stirring constantly, until the garlic is golden and fragrant, about 1 minute. Add the chopped onion and cook over medium heat, stirring occasionally, until the onions have softened and started to brown, about 7 minutes. Stir in the tomato paste and cook until the paste is glossy, about 2 minutes. Add the blackberries, cider vinegar, brown sugar, soy sauce, chipotles, Dijon mustard and the ground cumin and bring the mixture to a boil. Simmer the mixture over medium-low heat, stirring occasionally, until the sauce has slightly thickened and the berries are very tender, about 20 minutes.

Transfer the sauce to a blender and allow it to cool slightly. Puree the sauce until it is smooth. Strain the sauce through a fine sieve into a bowl and discard any leftover solids in the sieve. Season the sauce with salt and pepper to taste and allow the sauce to cool completely. Stir in the minced onion, the olive oil and the dried oregano.

Brush the ribs in the oven with the blackberry barbecue sauce until they are well coated and continue baking the ribs for another 25 minutes. Turn up the heat in the oven to 400 degrees and give the ribs a final coating of barbecue sauce, allowing them to cook for 5 to 10 minutes until the sauce is caramelized and the ribs are cooked through.Remove the ribs from the oven to a cutting board and cut the ribs into portions and serve with the remaining sauce.

The blackberry sauce has a very distinct flavor to it and the chipotles add just the right amount of heat to the sauce. The sauce has the consistency of any other barbecue sauce but if you like blackberries you will really enjoy the flavor you get. This sauce is great for ribs but I think it would do just as well on chicken or other pieces of pork if you wanted to give that a try. I tried to strain out as many of the blackberry seeds as I could but some still got through so it’s something you have to be aware of if your diners aren’t fans of the seeds. Other than that, I think the sauce was a real winner.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on July 29, 2014 in Cooking, Dinner, Grilling, Pork, Sauce

 

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Just Because It’s Winter Doesn’t Mean You Can’t Have Great Spare Ribs

I love spare ribs no matter what time of year it may happen to be and for me living in a condo, I can’t really do any grilling of ribs anyway so I turn to making them in the oven to get the best results. i have a standard recipe that I have used often but I was looking for something a little different this time to maybe get a  different flavor. I came across this recipe from theKitchn, a blog that I check out often. They offered up a very simple recipe for cooking great ribs indoors any time of year with a nice smoky flavor and a little zip to them.

Oven Baked Spare Ribs

4 to 5 pounds pork spare ribs or baby back ribs

1/4 cup Dijon mustard

2 teaspoons liquid smoke

1 cup dry spice rub

1 cup barbecue sauce, store-bought or homemade

Line a baking sheet with aluminum foil and set a rack on top of the foil on the baking sheet. Lay the ribs on top of the rack in a single layer. This will allow for the heat to better circulate on all sides of the ribs so they cook evenly.

Mix the Dijon mustard and the liquid smoke in a small bowl and brush the mixture on both sides of the ribs. Sprinkle the ribs with the dry rub and pat the ribs gently to make sure the rub adheres well to the rib meat. For an even deeper flavor, try doing this step a day ahead of time and wrapping the ribs in plastic wrap and refrigerate them until the next day.

Heat the broiler and place an oven rack a few inches right below the broiler heating element. Make the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.

Heat he oven to 300 degrees. Move the ribs to an oven rack set in the middle position of the oven. Roast the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through the cooking process, cover the ribs with aluminum foil to protect them from drying out.

Remove the foil from the ribs and brush the ribs with barbecue sauce. Place the ribs back in the oven and continue to cook them for another thirty minutes. The ribs are done when a knife slides easily into the thickest part of the rib meat. Allow the ribs to rest, covered with foil, for about ten minutes, and then cut between the bones to separate the individual ribs. Serve with extra barbecue sauce for dipping.

There are all kinds of spice rub recipes you can use for your ribs, and I have given the link to the one I use most often, but you can also buy some from the store if you have a personal favorite. I actually used a rub that was sent to me by Pepper Mary, who sells spices on her website. I used the Mesquite Blend, which was perfect for the ribs and added a nice mesquite wood flavor to the meat. This is a perfect spice blend for ribs or pulled pork if you are looking for something easy to use. Adding the liquid smoke makes a big difference in the smell and flavor as well. This recipe is very easy to do if you want ribs any time of year and don’t have a gas or charcoal grill to use. Any of the typical rib sides are perfect for this meal, such as baked beans, corn bread or cole slaw or even homemade fries.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on January 17, 2014 in Cooking, Dinner, Pork, Sauce, Spices

 

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Outrageous Oven-Baked Spare Ribs with Porter Beer Mop

Spare ribs are one of my favorite things to make no matter what time of year it may be. If the weather doesn’t cooperate or it’s too cold to use the grill outside, baking ribs in the oven can be just as good, if not better, than grilled ribs. I found this recipe from the Food Network’s Amy Thielen, who does a show called “Heartland Table,” for a very unique style of making ribs in the oven with a different glaze to them. I have made ribs in the oven many times in different ways, but this particular glaze she uses really intrigued me so I thought I would give it a try.

Oven-Baked Spare Ribs with Porter Beer Mop

6 pounds spare ribs, on the bone

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon dried thyme

4 dried red chiles

1-inch knob fresh ginger root

1/2 to 1 fresh Serrano chile (depending on the amount of heat you desire), stem discarded

1/2 medium onion, cubed

4 inches fresh ginger root, peeled and sliced

1 teaspoon salt

2 tablespoons butter

1 bottle porter beer

1/4 cup molasses

1/4 cup brown sugar

2 tablespoons maple syrup

2 tablespoons minced fresh cilantro

Zest and juice of 1 lime

For the ribs, preheat the oven to 325 degrees.

Trim any gristle from the ribs and cut them into two-rib portions. Rub each piece with salt, and sprinkle with black pepper and thyme. Arrange the ribs in a large roasting pan, add 1/4 cup of water, the dried chiles, and the ginger, cover the pan tightly with aluminum foil and bake until the ribs are tender when poked with a fork, about 3 hours.

For the porter beer mop, in a food processor, combine the Serrano chile, onions, ginger and salt and process until the mixture is smooth.

Heat a large saute pan over medium heat and add the butter. Add the onion mixture to the pan and cook, stirring often, until it is caramelized, a shade darker and fragrant, about 10 minutes. Add the porter beer, molasses, brown sugar and maple syrup and cook at a simmer until the mixture thickens but is still saucy, about 10 to 15 minutes. Add the cilantro, lime zest and lime juice and stir.

To glaze the ribs, raise the oven temperature to 450 degrees. Brush the mop on both sides of the ribs and re-apply the mop until you have used it all and the ribs are well coated with a shiny black glaze. Bake uncovered for about 10 minutes before serving.

A couple of things about this recipe. You could use beef or pork ribs for this recipe depending on what you have on hand or prefer. I used pork ribs even though the recipe called for beef and I think they turned out great. Also, if you don’t want the added heat of the dried chiles or the Serrano chile, you could easily omit them or substitute a milder pepper that you prefer. I actually used chili powder in with the ribs instead of the dried chiles and used a jalapeno in the mop and everything was fine with me. You can really get a nice taste from the ginger baking with the ribs and the ginger in the mop and you can certainly taste the beer in the mop as well, so if you like the flavor of a good porter than this one is for you. I served this simply with some white rice and steamed green beans, but some homemade baked beans or cornbread would go really well with this meal as well. I would certainly use this recipe again. One more thing – the recipe is to serve 8 so it is a lot of ribs. You could cut down the portions accordingly to fit a smaller group if you like, or just have lots of leftovers for another meal.

That’s all I have for today. Check back next time for some more recipes. I have a bunch of things lined up for this week, including a couple of Halloween ideas for snacks and food, so watch for those. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on October 28, 2013 in Cooking, Dinner, Pork, Sauce

 

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Bring On the Baby Back Ribs

I love making ribs of all kinds no matter what time of year it is, but as the summer approaches it gets to be more and more the type of thing that people want to cook on the grill. Unfortunately, living in a condominium here in New York limits the grilling that we can do since we can’t have a charcoal or gas grill here. This means that I have to try to find ways to do this type of cooking indoors. I am always on the lookout for new recipes for ways to make spare ribs or baby back ribs (which are my personal favorite) and I came across this one from Williams-Sonoma on their website so I thought I would give it a try.

Baby Back Ribs

2 racks baby back ribs (about 5 pounds total)
2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
1/2 teaspoon freshly ground pepper
1/2 cup ketchup-style chili sauce
1/2 cup peach or apricot preserves
2 tablespoons dark molasses
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce

Preheat the oven to 350°. Cut each rib rack into 2 or 3 sections. Mix together the salt, paprika, oregano, thyme, granulated garlic, onion powder and pepper. Sprinkle the mixture on both sides of the ribs and rub it into the meat.

Arrange the ribs, overlapping slightly if necessary, in a large roasting pan. Cover the pan tightly with aluminum foil, place in the oven and cook for 30 minutes. Remove the foil, turn the ribs and return them to the oven. Continue cooking until the ribs are tender and browned, about 30 minutes more.

Meanwhile, make the sauce. In a small saucepan, stir together the chili sauce, peach preserves, molasses, vinegar, mustard and hot pepper sauce and bring to a simmer over medium-low heat. Remove from the heat and set aside.

If you are you using a grill, prepare the grill for direct-heat cooking over medium-high heat. Lightly oil the cooking grate. Brush both sides of the ribs with the sauce. Place on the grill, cover and cook, turning once, until shiny and glazed, about 3 minutes per side. Alternatively, if you are planning to use the oven, increase the oven temperature to 425°. Pour off the fat in the roasting pan, then return the ribs to the pan. Brush the ribs with some of the sauce and cook until the ribs are shiny and glazed, about 5 minutes. Turn, brush the ribs with more of the sauce and cook to glaze the other side, about 5 minutes more.

Transfer the ribs to a carving board and let stand for 5 minutes. Cut between the bones into individual ribs, heap on a platter and serve with any of the remaining sauce.

You could easily use spare ribs for this recipe instead of the baby back ribs. Just keep in mind that the spare ribs tend to be larger and a little tougher than the baby back ribs so they will take more time to cook. You should allow for about 45 minutes of covered baking, another 45 minutes uncovered and then 15 minutes after you put the sauce on for glazing. I think they came out great cooked just in the oven but if you have the opportunity to put them on the grill after starting them in the oven I think you could get nice flavor from that as well. I like the glaze and the combination of the apricot preserves (which is what I had on hand), the chili sauce, the mustard and the hot pepper sauce. It made a nice combination and gave a great flavor to the ribs. I served this with sweet potatoes and corn on the cob, although you could easily do it with coleslaw and potato salad, which go great with things like ribs.

That’s all there is for today. Check back again next time and see which recipes that I will post. I tried a new method for burgers yesterday and made my own homemade hamburger rolls and a special ketchup, both recipes that I got from Marc Murphy, and I think they turned out great. Check in next time and I’ll be posting those recipes. I am also planning a few other things for the coming days and weeks so you want to keep checking back and see what comes along. Until then, enjoy the rest of your day and enjoy your meal!002

 
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Posted by on May 30, 2013 in Cooking, Dinner, Grilling, Pork

 

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Grilling some BBQ Ribs and Some Meals This Week, Wow!

I Have gotten way off schedule lately. Michelle has been working a lot of hours, Sean’s school is winding down and I started a new work project that takes a lot of my time, so I haven’t had much time for blogging on either blog lately, but I also have gotten away from our meal plan for the last few weeks. We are going to try to get back to it this week, so hopefully it all works out. In the meantime, while I am not grilling today because we are getting heavy rain here in New York, I did grill yesterday and made some Barbecued Pork Ribs. Now I have made baby back ribs on here before (check here for the recipe), but spare ribs were on sale at the supermarket last week so I got some and made them yesterday and they turned out great. It’s a simple recipe, but they take a long time to cook, which actually gave me a bit of an advantage using the electric grill over charcoal and gas, although maintaining the proper heat levels on the electric grill can get a little tricky. You really have to watch the temperature gauge closely to make sure its working out. Any type of grill will work with this, you just need to keep checking and rotating the ribs. This recipe, from America’s Test Kitchen, is written for a gas grill.

Barbecue Pork Ribs

2 full racks spareribs (2 to 3 pounds each)

1/2 cup Barbecue Spice Rub (This is the same rub I used on the pulled pork a couple of weeks ago, I always make extra to have to use for ribs, burgers, steaks, chicken, etc. You can get the recipe here or I will list it below)

2 cups wood chips, soaked and drained

2 cups barbecue sauce

Massage the ribs all over with the rub and let them stand at room temperature, covered loosely with plastic wrap, for 1 hour. Place the wood chips in a disposable aluminum tray (I actually have a small cast iron smoker box I use) and rest the tray directly on top of the primary burner. Turn all the burners to high, close the lid, and heat the grill until very hot and the chips are smoking, about 15 minutes. Clean and oil the grill. Turn the primary burner down to medium and turn off the other burners.

Position the ribs over the cooler part of the grill and cover. Barbecue until the meat starts to pull away from the bones, 3 to 4 hours, flipping, switching and rotating the ribs every 30 minutes. The temperature inside the grill should remain between 300 and 275 degrees. brush the ribs with barbecue sauce during the final 15 minutes of cooking.

Since I was using the electric grill, I had to pay particular attention the temperature. There really aren’t any cool spots to speak of when using electric since the element covers a lot of the surface area, so I would have to make sure to rotate and flip and keep the ribs to the edges of the grill. It took some work, but they were fall off the bone tasty. If you want the barbecue spice rub, here it is:

Barbecue Spice Rub

1/2 cup chili powder

1/4 cup brown sugar

1/4 cup salt

2 tablespoons black pepper

2 teaspoons cayenne pepper

Mix all the ingredients until well combined. Store in an airtight container. It will last for about 1 month.

As I said, I use it for a lot of different things, like chicken, steak and shrimp and burgers, but you can use it for whatever you would like. I served the ribs with some of the leftover beans we had frozen from the pulled pork dinner, some corn on the cob, and some potato salad. It was a great Sunday meal.

As for the rest of the week, tonight I am making Pepper Steak, which I have made before on here and you can get the recipe right here. For the rest of the week, I did buy the meat necessary, I just haven’t decided what to make yet, so it will be wait and see when you check on here to see what the meal will be. I did buy some pork chops, a whole cut up chicken, some frozen shrimp and some chicken legs (I’ll probably use some of these to make chicken stock). I’ll have to see what kind of recipes I can come up with. Any suggestions? Any input at all would be greatly appreciated any time. You can leave a comment here, on my Facebook page or on Twitter. Until the next meal, enjoy your day and enjoy your meal!

 
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Posted by on May 21, 2012 in Cooking, Dinner, Grilling, Pork, Potatoes, Side Dishes

 

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Jennifer Probst

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