Pork Ribs Recipes

Pork Ribs Recipes questions and answers

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Q: Anybody have some good Rib Recipes (pork ribs)?


A: Pork Ribs Curry Ingredients 1.5 kg pork ribs, chopped into sizeable pieces 2–3 potatoes, cut into wedges 3–4 Carotino oil 1 grated coconut 1½ cups water Seasoning (A): 1 tbsp light soy sauce 1/2 tsp salt 1/2 tsp sugar Spices (B) – combined and ground: 12 shallots 3 cloves garlic 2.5cm piece ginger 3 candlenuts 1½ tbsp chilli paste 2½ tbsp meat curry powder Spices (C): 4cm piece cinnamon stick 2 star anise 5 cloves 3 cardamom pods, split to obtain seeds only 2 stalks lemon grass, lightly smashed 2–3 sprigs curry leaves Seasoning: 1 tsp salt or to taste 1 piece Maggi chicken stock cube 1/2 tsp sugar or to taste Method Marinate pork ribs with (A) and set aside. Squeeze out thick coconut milk from the grated coconut. Add 1½ cups water to the residue and squeeze to get thin coconut milk. Heat Carotino oil in a heavy based saucepot. Fry (B) and (C) until fragrant and oil rises. Occasionally, add a bit of the thin coconut milk to prevent the spices from sticking to the pot when frying. Add in pork ribs and fry well until meat is well coated with spices. Pour in thin coconut milk and simmer until meat is cooked. Add potatoes and cook until meat is tender and potatoes are cooked and soft. Add thick coconut milk and seasoning and cook to just a boil. Dish out curry and serve hot. Deep-fried Pork Ribs Ingredients 600g pork ribs, chopped into 5cm lengths Seasoning (combine): 1 piece or 1 cube fermented red beancurd (tau chu) 1/2 tsp Chinese five-spice powder 1/2 tbsp light soya sauce A dash of pepper 2 tbsp sugar 1/2 tsp meat tenderiser 2 tbsp Shao Hsing Hua Tiao cooking wine 2 tbsp water 1/2 tbsp minced garlic 1 tbsp minced onions Combine: 1 tbsp flour 1 tbsp corn flour Method Marinate pork-rib pieces with the seasoning ingredients. Cover and refrigerate for four hours or preferably overnight. Coat marinated ribs with flour, then deep-fry in hot oil until golden brown. Drain and serve immediately

Q: Any good recipes for pork ribs?
I have never cooked them because I can't eat pork anyway, but my husband would like me to cook it, so I bought some the other day, but I have no idea how to cook them. Any suggestions?

A: Either way you cook these they are great!! THE BEST PORK RIBS Pork ribs (any variety) 1 bottle barbeque sauce (I Prefer Sweet Baby Rays, but any will do) 1 c. Orange Juice Mix together Barbeque Sauce and orange juice. Lay ribs in a baking pan and pour BBQ mixture over the top. The ribs should be nearly submerged in the BBQ mix. Cover pan with foil and set oven to 250. Option 1: Cook for aprox. 3 hrs (depending on amount of meat). Remove from pan and serve. The meat will be juicy and delicious and it should literally fall right off the bone. If you cook them this way they are EXCELLENT but its nearly impossible to eat them with your hands. Option 2: Cook meat for about 2 hrs, remove from oven and transfer to hot grill. While on grill, continue to brush with BBQ mix from pan. They should only need a few minutes on each side. The BBQ sauce should get a bit crispy, and although the meat isnt quite as tender this way, will still be quite tasty and much easier to serve and eat.

Q: I need some good recipes for pork ribs?


A: Sweet Sour Spare Ribs:.2 1/2 c. white sugar,2 1/4 c. water, 3/4 c. japanese rice wine vinegar (or white or apple cider vinegar), salt to taste. Hawaiian Style Spare ribs: shoyu, brown sugar, ginger, garlic, vinegar, water.

Q: Looking for a pork barbeque rib recipe which 1st you boil ribs in beer, does anyone have a good one?
I have 6 lbs of of pork ribs and its 85 degrees out, so I am looking for a recipe in which I can boil may ribs in my clam pot outside and then thow the ribs on the grill. I am also looking for a good sauce recipe. Thanks

A: Boiling pork BBQ ribs is a great way to prepare them! Grilling ribs straight can take a long time and by the time they are nice and tender and falling off the bone they are also dried out. Unless you have a lot of experience with slow-cooking with indirect heat it can be tricky. By pre-boiling them you can do most of the cooking easily so that they stay tender and juicy. The key is to boil them in salted water until they are softened and almost falling off the bone. To add flavor in this step, you simply add beer to the boiling liquid. Alternatively, you can use other flavoring ingredients instead such as wine, whisky, bourbon, tequila, etc to add other unique flavors. Then cool them and rub them with your favorite spice rub or BBQ sauce and throw them on the grill to finish the cooking and create a nice browned, caramelized surface. Below are two links to both a bit of general info about barbecue ribs and one with a recipe for great dry rub BBQ ribs.

Q: BBQ Pork Ribs...Any good recipes???
Looking for a good recipe, for BBQ Pork Ribs. I do not have access to a grill, so looking for something similar I can make using basic cooking appliances.

A: Just get a slab of pork ribs,marinate them in your favorite seasonings,or some type of rib rub,also add some liquid smoke,it comes in a small bottle and you can buy it anywhere,also add a lil wine or beer to the marinade and let them marinate overnight,and then the next day put them in a reynolds foil bag and bake in the oven on 250,let them bake for 6 to 8 hours depending on your oven temperature and then after their done you can either pour your favorite sauce over them and bake a lil longer or have the sauce on the side... These ribs will be soooo delicious and the meat will fall off the bone!! ;)

Q: Good Chinese pork spare ribs recipe?
My boss makes thee best pork something or other. I know it has black beans in it but it has a light sauce not dark like in restaurants. All the pictures I've seen online of steamed pork spare ribs are in a really dark sauce. That's not how she makes them. I don't think she knows how to explain the recipe to me in english. Does anyone know what I'm talking about.

A: Authentic Chinese Style BBQ Ribs About 2-2.5 lbs of pork ribs 1 1/2 TB dark soy 1 1/2 TB light soy 1 1/2 TB honey 1/4 tsp salt 1 1/2 TB Oyster Sauce (make sure Oysters are actually in the ingredients) 2 TB whiskey 3 1/2 TB Hoisin sauce 2 TB red food color pinch pepper 1/2 tsp five spice powder Step 1: Trim away excess fat from ribs. Par boil ribs in water for 15-20 mins. Let cool. Place in the zip topped bag and pour all ingredients into bag. Turn to coat, and let marinate for 4 hours or up to overnight in refrigerator. Step 2: When ready to cook, put your oven rack on the second closest position to the broiler and preheat the oven with the broiler for a few minutes. Broil pork for 20-30 minutes. Turn and baste at 8 minute intervals. Pork is done when the thickest section is cooked all the way through (no pink). Watch for burning sugar, and some of the edges will and should get a little crispy. YUM!

Q: Anyone have a good recipes for Country Stlye Pork Ribs for the oven above 350 degrees or for a crockpot ?
I have close to 3 pounds. My oven only works above 350 degrees. I need a recipe that I can set and forget it.

A: COUNTRY STYLE PORK RIBS AND KRAUT 4 country style pork ribs 2 cans (14.5 oz) sauerkraut beer (optional) salt and pepper Sprinkle ribs with salt and pepper, on all sides. On preheated grill, or in oven (on broil), sear the ribs on all sides (4 or 5 minutes per side on grill). Empty 1 can of sauerkraut in to empty crock pot. Place ribs on top of Sauerkraut. Add the remaining Sauerkraut, covering the ribs. Cook on high for 4-6 hours, or on low for 8-10 hours (or as directed in crock pot instructions). Add beer, if desired (it keeps the sauerkraut from drying out and adds a lot to the taste of the finished dish). Serves 4. OR OVEN - ROASTED COUNTRY - STYLE RIBS 3 to 4 lb. country style pork ribs 1/2 c. sugar 1/2 c. ketchup 1/4 c. vinegar 1/4 c. water 1 tsp. salt 1/2 tsp. Worcestershire sauce Heat oven to 350 degrees. Place ribs in roasting pan. In 2 quart saucepan, combine remaining ingredients. Cook over medium heat, stirring occasionally until mixture comes to a full boil (5 to 8 minutes). Pour over ribs; turn ribs to coat all sides. Bake, turning ribs every 2o to 30 minutes for 2 to 2 1/2 hours or until ribs are fork tender. Remove ribs; skim fat from sauce. Serve sauce with ribs. OR SAUCY COUNTRY STYLE RIBS 3-4 lbs. pork loin country style ribs 1/2 c. chopped onion 1/2 chopped green pepper 1 (18 oz.) jar barbecue sauce (any kind or flavor desired) 4 oz. can mushrooms Place ribs in single layer in a 13x9 inch baking dish. Cover with foil; bake in preheated 350 degree oven 1 hour and 30 minutes. Drain off excess fat. Combine remaining ingredients; pour over ribs. Bake uncovered, 45 minutes, basting frequently with sauce. Serve with sauce and rice, if desired. Yield: 4-6 servings. OR SWEET & SPICY COUNTRY SPARE RIBS 8 to 10 fresh pork country style ribs 3 tbsp. Worcestershire sauce 3 tbsp. dark brown sugar 4 tbsp. frozen orange juice concentrate 1 sm. onion, finely chopped 1/4 tsp. salt Place ribs on rack in baking pan. Bake in 400 degree oven for 30 minutes. Pour off pan drippings. Combine remaining ingredients. Spoon half of sauce over ribs. Reduce heat to 350 degrees and bake 30 minutes longer, turning occasionally and adding remaining sauce over ribs. JM

Q: What is the best "GRILLED BONELESS PORK RIBS" recipe availible?


A: here we go, season each rib in McCormick BBQ seasoning and brown susar. Wrap each rib in plastic wrap then foil. bake @375 degrees for 45 min. remove them and let stand 5 min place them onto a hot grill and baste in your fav. BBQ sauce untill camelized . they will be ultra tender and saucey.

Q: Any recipes for boneless pork ribs?
Preferrably not involving BBQ sauce. Thanks!

A: These recipes are simple and the outcome is mouth watering. And best of all NO BARBECUE sauce, I hope you enjoy. Asian Glazed Boneless Ribs Ingredients: 2 pounds Boneless Country-Style Pork Ribs ***Glaze:*** 2/3 cup Hoisin Sauce 1/4 cup Pineapple juice 2 tablespoons Soy sauce 2 tablespoons Rice vinegar 2 tablespoons Sesame oil 1/2 teaspoon Fresh ginger, minced 1 each Garlic clove, minced In small bowl, combine all glaze ingredients; blend well. Heat oven to 350F. Place ribs in 12x8-inch (2-quart) baking dish or 13x9-inch pan. Bake for 1 hour. Drain. Pour glaze over ribs, covering completely. Bake an additional 30-45 minutes or until ribs are tender, basting occasionally with glaze. Country Pork w/Mushrooms 2 pounds Country-style ribs, boneless 1 can Cream of mushrooms soup 4 ounces Sliced mushrooms 1/4 teaspoon Salt 1 Envelope mushroom gravy mix 1/8 teaspoon Pepper 1/2 teaspoon Sweet paprika 2 tbs Cold water w/ 1 heaping tbs all-purpose flour Combine boneless ribs, soup, mushrooms, salt, pepper, gravy, and paprika in crockpot. Cover and cook on LOW setting for 7 to 9 hours. Stir flour mixture into broth and cook on HIGH heat setting an additional 15 minutes, or until thickened. Serve country-style ribs with mashed potatoes and corn.

Q: Is there any marinade recipes for pork ribs?


A: Here is the marinade my hubby uses. He is from the pacific island of Palau so you might like this one: 2 whole lemons -- sliced 1/4" thick 2 whole limes -- sliced 1/4" thick 2 whole onions -- sliced 1/4" thick 1 quart vinegar 1 quart Kikkoman soy sauce (don't sub this.. use this brand) 2 cans beer (if you like or you can use them to keep the fire back while grilling) Add your meat and let it sit over night in the fridge. Don't forget to turn the meat over...this is soooooooooooooo good. I will be adding recipes to my 360 page a lot of them will be Island recipes and souther cookings. Check back for more.

Q: Recipes for cooking pork ribs(not on the grill)?


A: I cover them with BBQ sauce and sliced apples, and stick em in the slow cooker all day! YUM!

Q: I need the best Bar-B-Q pork rib recipes?


A: My no fail recipe is to brine the pork ribs, then rub with a dry rub, and cook on the grill. Recipe follows: Brine: 1 1/2 gallons water 1/2 cup sea salt 1/2 cup dark brown sugar 6-7 mashed cloves garlic 1 tsp cayenne other seasonings you wish 3 T liquid smoke Mix all ingredients and brine up to 24 hours. Someone mentioned Food network, alton Brown has a great write-up on the purpose of brining. I make a dry rub or dark brown sugar, salt, garlic powder, onion powder, chili powder, and a little more liquid smoke. I mix enough salt in to taste the offset of the sweetness of the brown sugar. Season to your tastes, if it tastes good to you, go for it! Make sure the ribs are dry ( I sometimes dust with a little flour), then rub the brown sugar mixture into the meat. Any extra will fall off, and the mixture will caramelize when you grill. When you grill, leave the ribs one side down until the sugars are darkening, flip, then slather BBQ sauce on the cooked side. When the other side is darkened, flip, and sauce again. I usually flip and sauce two more times, and they are usually done by then, If you can press on the rib lightly and the juices run clear, they are done. Hope this helps! Shannon

Q: Recipes For Pork Side Ribs - Centre Strip?
I am looking for a fast , easy , no bbq, non spicy , not too many ingrediants recipe for ribs. I would prefer something with a sauce.

A: Bake them in the oven 350 degrees for an hour, drain off the fat, ( poke one with a fork to see if they are tender, if not bake them longer) spread them with some BBQ sauce and bake them till the sauce is cooked. I just use a sauce I buy in a bottle, whatever is cheapest.

Q: Any good recipes for boneless country pork spare ribs?
Nothing sweet please....I hate fruit on my meat too.

A: You can parboil your ribs and then cover them in BBQ sauce and bake in the oven or cook them with sauerkraut. Country Ribs and Kraut 4 Servings Prep: 25 min. Bake: 1 hour Ingredients 2 to 2-1/2 pounds pork country-style ribs (4 ribs) 1 16-ounce can sauerkraut, rinsed and drained 2 cups shredded red cabbage 1 cup chopped onion 1/4 cup chicken broth 1/4 cup packed brown sugar 1/2 teaspoon caraway seed 1/4 teaspoon salt 1/4 teaspoon ground nutmeg or allspice 1/8 teaspoon pepper Dash ground cloves Directions 1. Arrange ribs in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well. 2. Meanwhile, in a 3-quart rectangular baking dish combine sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, and cloves. Season ribs with additional salt and pepper, if desired. Place ribs on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil. 3. Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes. 4. Cover the dishes with foil; chill for at least 2 hours or up to 24 hours. 5. When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ Barbecued Ribs and Kraut 3 servings Prep: 15 minutes Cook: 25 minutes Ingredients 1 14-1/2-ounce can sauerkraut, rinsed and drained 2 cups loose-pack frozen diced hash brown potatoes with onion and peppers 1 30.4-ounce package refrigerated cooked pork ribs in barbecue sauce 1/4 cup chicken broth Directions 1. In a large nonstick skillet combine sauerkraut and potatoes. Cut ribs into 2-rib portions; arrange on top of sauerkraut mixture. In a small bowl combine any barbecue sauce from package and the chicken broth; drizzle over the mixture in the skillet. Cover and cook over medium heat about 25 minutes or until heated through. Makes 3 servings.

Q: What is a good pork rib recipe if I do not have a grill?
My mom would like me to go to he house and cook two racks of ribs, but she doesn't have a grill just an oven. What are some good pork rib recipes, that leave the meat tender and falling off the bone, not over cooked?

A: Alton Brown's Good Eats "Who Loves Ya Baby-Back" recipe is good and meets your criteria of tender, falling off the bone, and finger licking good. To get the meat to this state, you have to dissolve the collagen and than really happens with slow braising as suggested in this recipe. http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_11125,00.html However, I doctor mine when I do the recipe. I drop the old bay and jalapeno seasoning. I add garlic powder and ground cumin as substitutes. For the braising liquid, I use unfiltered apple juice (Odwalla) and apple vinegar rather than white wine and white wine vinegar. I've never been able to reduce the sauce by much as the recipe suggests to do. Also, I find that it is better to siphon off the juice using a turkey baster to reduce the fat before trying to reduce the liquid and before glazing the ribs. The other thing I do is grill the ribs with apple wood chips for smoke. But the broiler works too (don't use the wood chips).