Spare ribs ideas not BBQ
- corneygirl Dec 29, 2009 10:58 AM
My sweetie picked up 2 lbs of pork spare ribs from a local farmer (I told him to get whatever he wanted and I would make it). I've never made them before and all the recipes I've found are either BBQ (or roasted and covered in BBQ sauce) or else with a Chinese black bean sauce. I'm not real interested in either of these styles. Anybody have any ideas? I'm open to many different flavors so let me know your favorites thanks!
Dry rub in your favorite seasonings and roasted in oven...no sauce needed or put them in a slow cooker for 6-8 hours until they're about falling off the bone.
One of my favorite ways to do ribs & chicken is to marinate them in fresh Jerk seasoning (combination of fresh scallions, ginger, onions, garlic, grated lime rind & juice, allspice, brown sugar, jalapeno or habanero pepper all ground to a paste) overnight and grill or roast,; so good you don't need a sauce.
1) Preheat oven to 400. Mix well rinsed saurkraut with sliced apple and onion and spread out in lasagne pan. Season ribs (cut in serving pieces) with S&P and spread over kraut. Cover tightly with foil and cook for an hour+ or until ribs are tender. Uncover. Continue cooking until ribs are browned and crispy, adding water (or cider) to keep kraut moist.
2) Same idea as above, but shingle out thinly sliced potatoes ond onions in bottom of lasagne pan. Brush them lightly with melted butter and season. Season ribs, spread on potatoes, seal with foil, Bake 1 1 1/2 hrs until ribs and potatoes are tender and lightly caramelized.
I've often done these dishes with "country ribs" and occasionally made the latter recipe using sliced sweet potatoes.
Both are nice cold weather dishes.
My favorite rib recipe comes from Paula Wolfert's Cooking of Southwest France. It's Spareribs Languedoc Style. There's a marinade of kosher salt, fresh thyme, lightly crushed fennel seeds, sage, crumbled bay leaf, rosemary, and garlic. They're left to marinate overnight. The rub is dry except for a bit of olive oil. It's bbq, but I've done them in the oven many times. There;s also an herb-flavored oil that's brushed on the ribs as they cook. She roasts potatoes with this and also brushes with the oil.
She also has a condiment that goes with it - Sweet and Sour Onion and Raisin Relish. I'll post as well as the rib recipe itself if anybody's interested.
Marinate a few hours in soy sauce, crushed garlic, a little bit of brown sugar, and a little bit of white wine or sherry or shaoxing cooking wine. Then broil. Mmmmm.
Heat oven to 500 and roast 3-4 rib sections for 1/2 hour. Drain a package of sauerkraut and put on bottom of 9 X 13 Pyrex pan. Peel and cut three medium red potatoes into eights. Put a few slices of onion on top of kraut, top with ribs. Tuck potatoes wherever there is room. Salt and pepper the ribs and potatoes, turn oven to 350. Add one cup water to pan. Cover with HD foil, and cook for an hour and 20 minutes.
This is for spareribs, not baby backs.