Best 2 Awesome Ribs For Pork Or Beef Recipes
**Indulge in the Ultimate Rib Feast: A Culinary Journey Through Pork and Beef Delights**
Prepare to embark on a tantalizing culinary adventure with our curated collection of pork and beef rib recipes. From traditional barbecue favorites to innovative culinary creations, this diverse selection caters to every palate and preference. Whether you crave the smoky allure of grilled ribs, the tender embrace of slow-cooked fall-off-the-bone ribs, or the unique flavors of Asian-inspired ribs, we have something to satisfy your cravings. Discover the secrets to achieving perfectly cooked ribs with our detailed instructions and helpful tips, ensuring a memorable and delicious experience for you and your loved ones. Get ready to savor the succulent goodness of ribs cooked to perfection, whether you prefer the classic comfort of pork ribs or the hearty richness of beef ribs.
FLORENCE'S FRIED SPARE RIBS
Steps:
- Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
- Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
- Heat shortening in a skillet over medium-high heat until melted.
- Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
- Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.
AWESOME RIBS FOR PORK OR BEEF
This is an awesome and easy-to-make rib recipe. I always thought it was my mother's creation, but a few years ago I found a very similar version in a 1950s Better Homes and Gardens Cookbook. We'll never know who made it first. My mother was a home economist, and a goddess of recipes -- I should post more of her gems. Anyway, I usually make this with pork ribs (almost any cut), but also discovered that it was great for beef ribs. That was when I lived in Syria and pork was hard to get. The first time I ordered ribs from the Syrian butcher, he proudly and kindly cut out the ribs. Bummer. By the way, don't be put off by the number of steps. This is really easy to make.
Provided by Leggy Peggy
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut ribs into individual ribs, and place all the pieces in large roasting pan.
- Scatter the thickly sliced onions over the ribs.
- Sprinkle lemon juice over the ribs.
- Bake for one hour in an oven that has been pre-heated to 350 degrees.
- Pour off ALL the fat and juice that has accumulated.
- In the meantime, make the sauce.
- To make the sauce, combine the last five ingredients in a saucepan, and cook (boil) for 20-25 minutes. Stir frequently. You want the sauce to cook down and thicken up.
- Dip cooked ribs into the sauce, and place in roasting pan. It's best if you make a single layer of ribs at this stage so, if necessary, use more than one pan.
- Dip cooked onions into sauce, and scatter over ribs.
- At this stage, you can refrigerate the concoction (covered with cling wrap) for a day or two -- so the flavours can really meld.
- Cook ribs a second time-for 30-60 minutes-in an oven that has been pre-heated to 325°F If you have refrigerated the concoction, take out of the fridge at least two hours before the second cooking. Thanks to Heystopthatnow for alerting me to the fact that I had omitted a cooking time for this step.
- Before the second cooking, baste the ribs. Then baste them again every 10 minutes. You want the ribs to be saucy.
- Serve with corn cobs, baked potatoes and salad. Garlic bread is nice, too.
Tips:
- Choose high-quality pork or beef ribs. Look for ribs that are meaty and have good marbling.
- Trim the ribs to remove any excess fat or membrane.
- Soak the ribs in a flavorful marinade for at least 30 minutes, or up to overnight.
- Season the ribs generously with a rub made from spices, herbs, and salt.
- Cook the ribs slowly and low, either in a smoker, oven, or slow cooker.
- Baste the ribs with a flavorful sauce or glaze during the cooking process.
- Let the ribs rest for a few minutes before serving.
Conclusion:
No matter which recipe you choose, these tips will help you make delicious, fall-off-the-bone ribs. So fire up your smoker, oven, or slow cooker and get started!
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