Spicy Smoky Lip Smackin' Ribs

Printable Recipe

Prep time: 15 minutes
Roasting time: 45 minutes

Serves 4

Ingredients:
1-2 racks of back pork ribs (depends on how meaty they are)  beef ribs work too!
Rub:
¼ cup packed brown sugar
2-3 tsp Tlalelolco Rub from Epices de Cru, Sensational!
3 tbsp smoked paprika
1 tsp powdered mustard (my favorite is Keen's Mustard)
Chipotle Chili Sauce
1 cup American-style Chili Sauce (I like Heinz - always takes me back to my childhood & my mother's shrimp cocktail and secret ingredient for her meatballs)
2 tbsp honey
1/2-2 tbsp chopped chipotle chilies in Adobo.   
NOTE: (once I open a tin, I pulse the chipotle in the Adobo and measure 1 tbsp portions on stretch 'n seal plastic wrap, cover with another layer of wrap, place on tray and quick freeze for until hard,  roll/fold wrapped  portions & place  in zip lock baggie.  Store in freezer and peel off as much as you need, whenever you need some)


Directions:
1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil. Place a wire rack on top so fat will drip away from the meat.

2. Prepare the rub: mix all the ingredients in a small bowl and then rub over both sides of ribs. 

3. Prepare the sauce: mix all the ingredients in another bowl.  Taste for seasoning, making it as mild or spicy as you like.

4. Place ribs on the rack, meaty side up, baste with sauce and roast for 45 minutes - 1 hour.  Baste every 20 minutes or so to keep them moist. 

This time I served it with classic sides:  home made fries in my T-fal Actifry; and an old favorite - Asian Broccoli Coleslaw.  

Spicy Herb Rubbed Honey Lemon Glazed Ribs

Adapted from FineCooking via My Pinterest Board

Printable Recipe

Prep time: 5 minutes
Roasting time: 1 hour
Serves 3-4

Ingredients:
For the rub
1 Tbs. plus 2 tsp. kosher salt
1 Tbs. crumbled dried rosemary
1 Tbs. rubbed (dried) sage
2 tsp. fennel seed, coarsely crushed (preferably in a mortar)
2 tsp. dried thyme
1-1/2 tsp. crushed red pepper flakes
1-1/2 tsp. granulated garlic
1-1/2 tsp. granulated onion (optional)

For the glaze
1/2 cup honey
2 Tbs. fresh lemon juice

For the ribs

1-2 racks of baby back ribs (I used pork ribs, but beef ribs would work here)

Directions:

1. Make the rub:

Combine all the rub ingredients in a mortar and pestle, or a few quick pulses in a mini-chopper.  Barring either of those tools, use a rolling pin to crush the ingredients a bit and allow the oils to blend.   Set aside.

2. Make the glaze:

In a small bowl, combine the honey and lemon juice and set aside.

Prepare the ribs:

3. Preheat the oven to 350°F/175°C and line a rimmed baking sheet with enough foil large enough to fold over the ribs and make a tight package.

4. Cut between each rib (fineCooking recommends removing the membrane from the underside of the ribs, but I didn't bother).   Toss ribs with the prepared rub and place them in the center of the foil.  Fold and seal to make a packet so that the ribs can steam.   

5.  Cook the covered ribs for 45 minutes.  Open the foil and brush with the honey lemon glaze.  Raise the temperature of the oven to 375F/190C Continue to cook, uncovered for 10-15 minutes, brushing on the glaze about halfway through the final cooking.

Great served with sweet potatoes to cut the spiciness of the ribs.  I like to cut my sweet potatoes in half length-wise, place a couple of fresh thyme sprigs between the two halves and wrap in paper towels.   Microwave for 3-4 minutes and flip sweet potatoes over.  Microwave for another 3 minutes or until the sweet potatoes are soft.  

McCormick's Chipotle Cinnamon Baby Back Ribs

Perfect as is from McCormick's Gourmet Collection Site

Prep time: 10 minutes

Roast time: 1 hour

Broil/grill time: 10 minutes

Serves: 4-6

Printable Recipe

Ingredients:

¼  cup firmly packed brown sugar
1 tablespoon Chili Powder
2 teaspoons Chile Pepper, Chipotle
1 teaspoon Cinnamon, Saigon
1 teaspoon  Garlic Salt or powder
3 pounds pork baby back ribs
¼  cup water
½ cup pure maple syrup

Directions:

1. Preheat oven to 375F/190C and mix the rub ingredients in a small bowl (brown sugar, chili powder, chipotle chili pepper, cinnamon & garlic.

2.  Rub spice mixture evenly over racks of ribs

3.  Place ribs in a single layer on a foil lined roasting pan.  Pour water into the pan and seal the foil, making a package so that the ribs will gently steam.

4.  Bake for 1 hour and baste with maple syrup.

5.  Broil or grill over medium heat for 3-5 minutes per side (until the ribs are evenly browned and sticky).

Make Ahead: After baking ribs, cool slightly. Cover and refrigerate overnight. Continue as directed.

All Grilling Directions: Preheat grill to low heat. Rub ribs with spice mixture as directed. Wrap ribs with 2 to 3 layers of heavy duty aluminum foil, sealing ends tightly. Grill ribs 1 hour. Remove foil. Brush ribs with maple syrup. Grill ribs 3 to 5 minutes per side or until browned.

Garlicky BBQ Sauce with Bourbon & Pear Chutney

Adapted from Allrecipes.com

Printable Recipe

Prep time: 5 minutes
Makes 2 cups

Ingredients:
1 tsp dry mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp apple cider vinegar
½ cup steak sauce
3 tbsp bourbon
2 large cloves garlic, crushed
2 tsp ground black pepper
4 tbsp pear chutney (or plum sauce)
4 oz/113g honey
3 tbsp molasses
1 tsp Sambal Oelek

Put everything a bowl and whisk until smooth. Allow to stand for 30 minutes for flavors to mellow out.

Great on chicken, ribs and a “ketchup” for steaks.

Allrecipes.com had this idea for ribs

Ingredients:
3 lbs/1.3kg pork baby back ribs
½ tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1 tbsp salt
1 ½ tsp ground black pepper

Directions:
1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.

2. Remove from heat and either let stand until ready to barbecue or roast at 425°F/220°C cook immediately.

3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.

4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp, basting frequently. Serve with remaining sauce.

Grandma Dolly's BBQ Ribs

Grandma Dolly’s BBQ Ribs
From Every Kitchen Tells Its Stories and great for chicken too

Printable Recipe

Prep time: 15 minutes
Roasting time: 45 minutes

Serves 4

Ingredients:
2 racks of back pork ribs
BBQ Sauce
¼ cup oil
1 tsp garlic, minced
2 medium onions, finely chopped
1 tin (6 oz/170ml) tomato paste
¼ cup white vinegar
1 tsp salt
1 tsp dried thyme or basil
¼ cup honey
½ cup beef stock
½ cup Worcestershire sauce
1 tsp powdered mustard

Directions:
1. Preheat the oven to 400°F/200°C (325°F/170°C for chicken )and line a rimmed baking sheet with foil. Place a wire rack on top so fat will drip away from the meat.

To prepare the Sauce: makes about 2 cups and can be made a couple of days ahead.
1. In medium sized pot, heat oil. Add garlic and onions and cook until onions are translucent (5 minutes or so).

2. Combine tomato paste and vinegar and add to pot. Stir in rest of ingredients and simmer uncovered for 15-20 minutes.
Roasting
For ribs:
Place ribs on a rack over a cookie sheet with sides so that the fat will drain and bake for 45 minutes - 1 hour. Baste initially and then every 20 minutes or so.

For Chicken:
Place chicken in a roasting pan or on a rack over a cookie sheet with sides so that the fat will drain and bake for 1 hour. Baste initially, and every 20 minutes or so.

Cambodian Style Ginger & Honey Ribs

Cambodian-style Ginger & Honey Ribs
Adapted from Bon Appetit , July, 2009

Printable Recipe

Prep time: 30 minutes
Marinating time: 4-24 hours in fridge
Roasting time: 45 minutes

Serves: 4-6

Ingredients:
2 racks (2¼ - 2½ lb/2kg) baby back pork ribs, cut into 6-7 rib sections (Note: I cut them into individual ribs) (Note2: if using beef ribs, I would definitely separate them – they are tougher and require more time on slower heat)
Marinade:
¼ cup fresh ginger, peeled
6 garlic cloves, peeled
1 tbsp sugar
1 tbsp coarse sea or kosher salt
1 tbsp freshly ground black pepper
2 tbsp honey
2 tbsp soy sauce
2 tbsp Asian fish sauce (nuoc nam or nam pla)
Dipping Sauce:
6 tsp coarse salt
6 tsp ground pepper
3 large limes, halved

Directions:(actually, the recipe is for BBQ – medium heat, uncovered 8 minutes per side – but I have no BBQ, so…)
1. Using a food processor is the easiest way, just add all the marinade ingredients in the bowl, using the steel blade, and pulse until you have thin paste. Or…finely chop or grate the ginger and garlic and then add the other ingredients and mix well

To prepare the ribs…
2. Remove the thin silver membrane on the back of the ribs. You’ll need a sharp tipped knife and paper towels or something on your hands as this membrane is slippery and challenging to remove…or you could forget about it altogether.

3. Cut the ribs into appropriate portion size (using the 6-7 ribs for BBQing, single ribs for oven roasting) and rub on all sides with the marinade. Place in a container large enough to hold all the ribs (zip lock baggies work well) and pour over any additional marinade.

4. Remove the ribs from the fridge, 30 minutes before cooking to bring them to room temperature. Preheat oven to 375°F/190°C (Note: 350°F/180°C for beef ribs and cook them for 1- 1½ hours; BBQ to medium heat).

For indoor cooking, prepare a rimmed baking sheet – line with foil and place a rack over the surface so that fat will drip away from the ribs. Place the ribs in a single layer on the rack/grill. Cook until ready – crispy on the outside and no sign of pink close to the bone: BBQ – 8 minutes per side; oven: pork - 45 minutes or so; beef -1 hour or so.

5. Once the ribs are cooked, transfer them to a serving platter and (if they aren’t already) cut them into single ribs.

For dipping sauce:
6. In a small bowl, combine salt & pepper with lime juice. I like to separate into individual dipping bowls and place them at each setting or on the plate itself.

Serving suggestion: small single ribs are lovely as an appetizer or "munching" party food (have lots of napkins and place to put munched on bones

Another serving idea: served with cole slaw (one), (two), (three) or (four) and lime roasted sweet potato or thyme roasted sweet potato wedges.

Hawaiian-style Kalbi

Hawaiian-style Kalbi
From Saveur

Prep time: 5 minutes
Marinating time: 1 hour on counter or 24 hours in fridge
Cooking time: 40 minutes

Serves: 2-4 (depending on your appetites and what you serve it with)

Ingredients:
Marinade:
1 ¼ cup light brown sugar
1 cup soy sauce (quite salty, so you might want to reduce the amount)
¼ cup water
¼ tsp crushed red chili flakes
4 cloves garlic, finely chopped
1 (2” piece) peeled fresh ginger, finely chopped

3 lb/1.3 kg pork baby back ribs, (the recipe calls for pork, but beef ribs would work, but given the thickness, might need longer, slower cooking with reduced temperature and only really hot oven for the last 15 minutes or so) I used pork and cut the ribs into 3-4 rib portions…easier to store in fridge, faster to cook.

3 scallions/green onions, thinly sliced for garnish (I naturally forgot)

Directions:
1. Whisk together all the ingredients for the marinade and bowl large enough for the ribs or pour into large resealable ziplock baggie. Add the ribs and toss well to coat with the sauce and marinate either on the counter for an hour or in the fridge overnight. The latter is always my preference. It gives the marinade time to really do its magic.

2. About one hour before serving, preheat the oven to broil 450°F/230°C. Line a rimmed baking sheet with foil. Add the ribs, bone side up. Roast for 20 minutes before turning. Baste with more marinade and continue to cook for 15-20 minutes. The ribs will be crispy and dark…and so delicious.

Note for beef ribs: this is just from my head, so I need to really try it out and give exact timing.
I think short ribs cut across the bone thinly…also known as Miami style would work brilliantly and only need 4-5 minutes per side under the broiler.
I would try larger, meaty beef ribs similar to pork, but with the oven set at 400°F/200°C for 30 minutes, turn the ribs, baste and continue for another 20 minutes. Raise the temperature to 450°F/230°C for the last 10 minutes – only if the ribs need more crisping.

3. In the meantime, using a medium saucepan over medium heat, bring the marinade to a simmer and cook for 20 minutes or until thick and syrupy.

4. Brush the ribs with the marinade occasionally, once they’ve been turned meaty side up.

Place the ribs on a serving platter and sprinkle with sliced scallions.

Because the meat is so flavorful, simple steamed rice and stir fried greens would be fantastic as sides.

Asian Hoisin Ribs

Asian Hoisin Ribs
From recipezaar.com submitted by Kittencal

Prep time: 5 minutes
Marinating time: 24 hours is best
Total Cooking time: 1 hour or so

Serves: 2-4 (depending on your appetites and what you serve it with)

Ingredients:
½ cup hoisin sauce
¼ cup + 1 tbsp honey
1/8 cup vegetable oil
1/8 cup rice vinegar
¼ tsp black pepper, ground
2 lb/1kg country style ribs, separated (the recipe calls for pork, but beef ribs would taste lovely too)
Sesame seeds (to sprinkle on top of finished dish) I prefer the toasted sesame seeds you can buy in most Asian markets and some larger grocery stores.

Directions:
1. Combine the hoisin sauce, honey, oil, rice wine vinegar, garlic and black pepper in bowl or right into large resealable ziplock baggie. Add the ribs and toss well to coat with the sauce. Marinated in the fridge overnight.

2. About one hour before serving, preheat the oven to broil and place the rack in the top third of the oven. Line a rimmed baking sheet with foil. Add the ribs, bone side down if possible. Let them sit on the counter while you prepare the marinade as a baste.

3. In a medium saucepan over medium heat, boil the marinade for about 10-15 minutes or until thick and remove from the heat.

4. Brush the ribs with the marinade and broil for 4-5 minutes. Turn the ribs and repeat for the other side (another 4 minutes). Place the rack in the top third of the oven, but not right under the broiler. The honey and hoisin will just burn.

5. Reduce the oven temperature to 350F/170C and lower the rack to the middle of the oven. Turn the ribs one last time and cook for an additional 30-40 minutes (until they’re cooked through). If the ribs start to char before they are completely cooked, just cover them with foil.

Place the ribs on a serving platter and sprinkle with sesame seeds.

Delicious served with vegetable stir fry or, like this time, roasted cauliflower and baby bok choy (15 minutes or so along with the ribs). I just tossed them with a spoonful of Asian Chili sauce to spice things up and counter the very sweet, but very delicious ribs.

Short Ribs with Red Wine & (Port)

Short Ribs with Red Wine (& Port)
From Bonnie Stern Friday Night Dinners

Hands on time: 20 minutes
Braising in the oven time: 2½ -3 hours

The original recipe serves 8 so I cut it down to serve 4 and the ingredients reflect that.

Ingredients:
2.2lb/1 kg short ribs (I like them cut across the bones, about 1” thick, Bonnie likes them cut length-wise or in large chunks)
Salt & pepper to taste
2 tbsp extra virgin olive oil
1 large onion, chopped
2 large cloves garlic, finely chopped
1 carrot, diced
½ cup Port or dry red wine
2 sprigs fresh thyme
1 cup dry red wine
1 cup beef stock, chicken broth or water
1/4 cup demi glace (optional, so I left it out…maybe next time)
1 tbsp fresh parsley, chopped

Directions:
1. Pat short ribs dry and sprinkle with salt and pepper to taste. I actually leave the salt out at this point in the recipe.

2. Heat oil in a large Dutch oven at medium high heat. Add the short ribs in batches and sear on all sides. Remove meat from the pan. This process will take 5-6 minutes per batch. (about 10-15 minutes in total)

3. To speed up the chopping time, I just drop the garlic down the feeding tube of my food processor and then add quartered onions and carrots cut into 2-3” pieces to the bowl and pulse until they are chopped.

4. Add the onions, garlic, carrots to the Dutch oven and a little more oil only if you need it. Sauté until the onions are slightly browned and tender, about 10 minutes. Add port or ½ cup of red wine and thyme sprigs and cook for about 5 minutes or until the liquid is reduced to less than ¼ cup. Add the rest of the wine and bring it to a boil, cooking for another 5 minutes. Add the broth (and demi glace if you are using it).

5. Return the ribs to the pan (I actually stood them with the bone side up so they would all fit in the delicious sauce). The liquid should come half-way up the meat. Cover the ribs with parchment paper and then with a tight lid or heavy foil.

6. Cook them in a preheated oven at 350°F/180°C for 2 ½ to 3 hours or longer. The ribs will be “meltingly” (Bonnie’s word).

7. Remove the meat from the pan. Strain the juices and remove fat. If the juices are not reduced enough, boil on top of the stove. Return the ribs to the pan and reheat thoroughly.

Serve with sprinkled parsley. Bonnie suggests serving with smashed potatoes and I can’t think of a better option to sop up all that delicious gravy. Unless you go with buttery, garlicy pasta with more parsley.

Tamarind Glazed Ribs

Tamarind Glazed Ribs
From Simply Delicioso

Prep time: 10 minutes
Roasting time: 90 minutes

Serves 4

Ingredients:
2 racks of ribs (about 2lb/1kg each)
Salt & pepper
2 dried aji panca or ancho chilies, soaked in hot water until soft (about 10 minutes)
½ cup tamarind paste
3-4 tbsp brown sugar
2 tbsp Worcestershire sauce
Juice of one lemon (about 1/3 cup)
½ cup orange juice (preferably freshly squeezed)
4 garlic cloves, coarsely chopped

Directions:
1. Preheat the oven to 300ºF/150ºC.

2. Sprinkle the ribs with salt and pepper and place them meaty side up on a rack over a foil lined, rimmed baking sheet for easy cleanup. Roast for 30 minutes and pour off any excess fat from the pan. Turn the ribs over and increase the temperature to 400ºF/200ºC and continue to cook for another 30 minutes.

3. While the ribs are cooking, make the glaze: Remove the dried chilies from the soaking liquid and discard the stem and seeds. Reserve the soaking liquid. Place the chilies, tamarind paste, brown sugar, Worcestershire sauce, lemon & orange juices and garlic in a blender. Puree to a thick paste, scraping down the sides of the blender as needed. If the sauce seems to thick, add a little of the reserved soaking water. Set aside ¼ of the glaze for serving.

4. After the ribs have cooked for 30 minutes at 400ºF/200ºC, begin basting them with the tamarind sauce every 15 minutes until the ribs are tender, turning them meaty side up after an additional 30 minutes.
Remove the ribs from the oven and using a clean basting brush, paint them with the reserved glaze and serve.

Great served with salad and roasted sweet potato.

Black Bean Short Ribs

Black Bean Short Ribs

Prep time: 15 minutes
Marinate: at least 1 hour on the counter or (my preference) 24-48 hours in the fridge
Grill time: 10 minutes or so

Serves 4 (or if you’re like us – 3)

Ingredients:
2lb/.8kg beef short ribs, thinly sliced (thick ones are great for stews and soups, not for quick grilling)
Marinade:
1 cup fermented black bean sauce

Directions:
1. Mix all the marinade ingredients. Rub this thick paste all over the short ribs. Place in a large zip lock baggie and marinate for at least one hour on the counter or overnight in the fridge. In my opinion, longer is better.

2. Allow the ribs to come to room temperature before grilling - about half an hour.

3. Three options here:
- BBQ, if you have one. It is the best for crispy outside and juicy inside.
- Oven - broil or as hot as you can roast. Don’t forget to foil line a rimmed baking sheet and place a rack over it so that the ribs won’t sit in their own fat and juice.
- Grill pan on the stove – heat the pan to very, very hot before adding the short ribs.

4. Preheat the BBQ, oven or grill pan and cook for 4-5 minutes per side on high. Test for doneness by cutting into the meatiest part of a rib.

This time I served it with sweet potato fries (same deal, but less time in the oven if you make skinny fries) and Asian Coleslaw.

Crispy Maple Spareribs

Crispy Maple Spareribs
Adapted from Maple Syrup Cookbook

Hands-on time: 5 minutes
Marinating time: 24-48 hours in fridge
Baking time: 45 minutes or so

Serves 2

Ingredients:
1 slab of pork spare ribs, cut into 2 or 3 ribs portions
Marinade/Sauce:
1 small onion, finely chopped
¾ cup maple syrup
2 tbsp chili sauce (next time I’ll be using Asian chili sauce to add some real heat as balance to the sweetness of the maple syrup)
1-2 tbsp red wine vinegar
1-2 tbsp Worcestershire sauce
1 tsp dry mustard

Directions:

1. Combine half the marinade ingredients in a large zip lock baggie and add the ribs. Massage the marinade into the ribs and place the bag in the fridge for one to two days. Allow them to come to room temperature before roasting them. Reserve the other half of the sauce/marinade for basting.

2. Preheat oven to 375°F/180°C.

3. Place the ribs on a rack over a foil lined rimmed baking sheet, meaty side up. Bake for 15 minutes before basting. Baste and then baste again in another 15 minutes or so. Continue this process (45-50 minutes total). To check for doneness…cut into the middle of a rib. It will not be pink when it’s cooked through.