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Ideas for pork ribs other than bbq....

Methods, combos and flavors? Slow in the oven easy?

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  1. Hearty braised deliciousness. I always up the cherry peppers.

    http://www.epicurious.com/recipes/foo...

    1. Here's something uniquely Asian without being Chinese buffet fare:

      http://www.nytimes.com/2010/07/11/mag...

      You can do them in the oven at 325 for about 3.5-4 hours basting a couple times. You can get long pepper at Central Market - it's freaky stuff.

      -sw

      1. Oven braised with fresh thyme sprigs and white vermouth; some garlic wouldn't be out of the question. Serve with a potato-fennel gratin, cooked in the same oven.

        Another oven braise, use tomatoes and vegetables to serve over cous cous or polenta.

        Braise them with SPTT and a hint of chicken broth, shred the meat. Use it as base for a pasta sauce - tossed or further baked, depending on the pasta chosen. A goodly amount of cheese wouldn't be amiss.

        Use the spareribs in a pozole-ish Mexican braise with hominy, cilantro and some smokey chiles.

        I always include spareribs in my choucroute garnie. However, I live outside of Phoenix and our June temperatures currently make any thought of long oven braises a moot point when we're pushing 110 degrees.

        Edit: I forgot to note that in each of these instances, I cut the ribs into individual pieces and brown before proceeding with a braise.

        1. I like to season my ribs with either a jerk dry rub or wet marinade. You can roast or do the low & slow method in the oven, put them into a slowcooker or grill out doors. There is also pork ribs with apple and sauerkraut; I like to brown them in a skillet with a little oil then put into a slow cooker for about five hours before adding sauerkraut, granny smith apples, fennel or caraway seed, some salt free seasoning blend and crushed red pepper. Let it go for another three hours. Mmm..my mouth is watering thinking about it.

          1. German style with sauerkraut, sausage

            4 Replies
            1. re: divadmas

              I do mine with kraut stovetop + oven, using an enameled iron pot. Oven at 350º. Drain the kraut – I never rinse it – and set aside, and chop some onion, apple if you want. Brown the ribs in the pot with your fat of choice, then pull out and set aside. Stir and cook the onion and apple until the onion starts getting transparent, then stir in the kraut. Toss that around until it's hot through, then bury the ribs in it and pour in a glass of not-too-dry white wine. Put the lid on and transfer to the oven. Check for doneness and dryness, add moisture and/or more time as required. Fresh sausages should be browned and laid on top maybe half an hour before serving.

              1. re: Will Owen

                My family did that kind of recipe in winter and we had creamy mashed potatoes with it.

                1. re: Candy

                  My Grandma cooked the potatoes with the kraut and ribs. No wine though, Grandma wasn't down with the booze.

                  Loved spareribs and sauerkraut, I may have to make a batch.

                  1. re: Candy

                    For our last dinner in France – we were with some cousins in Nice – our host had ordered some boudin noir from his meat guy, and as a first-time visitor was given the honor of deciding which side dish to have with it: mashed potatoes or sauerkraut? I said, "Let's have both!" He was rather taken aback, but my father-in-law and I both assured him that this combo was not uncommon in les Etats-Unis, so that's what we had. He enjoyed it very much and declared that this was how he'd eat sausages from then on.