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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.

              2. they make an awesome Italian red sauce. The flavor is nice and porky!

                1 Reply
                1. re: treb

                  Agree! Separate ribs, brown in olive oil in a heavy dutch oven, remove; brown a few whole cloves garlic, some dried red pepper; add hand-crushed peeled tomatoes, s/p, bring to heat. Add ribs back, plus a bay leaf, basil and parsley sprigs. Simmer slowly, uncovered, for 1-1/2 hours min. Opt: little white wine deglaze. Sauce for pasta, ribs after.

                2. Now....for something completely different

                  Cut the meat off the bone.....before or after cooking.......if not cooked..sautee in oil and your fav sauce.......

                  Use now or keep......combine with rice and assorted veggies for a sort of stir-fried rice

                  1. I worked in a kitchen that had Chinese dishwashers, busboys etc. They prepared their own meals. They used cut up spare ribs to make a hearty soup with spinach, bok choy, and other veggies. I sometimes, in the colder months, braise them in a crock pot with onions and cabbage.

                    1. Let's see... First you make a roux. Add a whole sliced Vidalia onion to the roux.~ Cook for a few minutes.~
                      Then add a bell pepper and a couple of ribs of celery chopped. Add a can of Rotel, S&P, and several toes of chopped garlic along with several dashes of Lee & Perrins, and a pinch of thyme. Add enough water to make a medium thick gravy. ~~ Brown the ribs, and add them to the gravy. Cover and cook s-l-o-w-l-y until the ribs are tender. ~ Cook a pot of rice, and make a pan of Cat head biscuits. ~ Serve the ribs & gravy over the rice and biscuits. Sprinkle on Louisiana Hot Sauce to taste.

                      1. I made David Lebovitz’s Caramel Pork Ribs a week or so ago and they were outstanding.

                        David Lebovitz’s Caramel Pork Ribs

                        His book is COTM this month and a number of other people have tried them as well and enjoyed them every bit as much as I did.

                        http://chowhound.chow.com/topics/9775...