Best 3 Block Party Ribs By Marcus Samuelsson Recipe By Tasty Recipes

Tantalize your taste buds with Marcus Samuelsson's Block Party Ribs, a lip-smacking dish that marries smoky, fall-off-the-bone ribs with a tantalizing glaze. These succulent ribs are perfect for backyard gatherings, summer cookouts, or any occasion where delicious food and good company converge.

Get ready to embark on a culinary journey as we delve into the delectable world of Marcus Samuelsson's Block Party Ribs. This recipe promises an explosion of flavors, with its tender, juicy ribs basking in a symphony of spices and herbs. Additional recipes featured in this article offer delectable accompaniments to elevate your ribs to a whole new level.

From the tangy and refreshing cucumber-onion salad to the creamy, cheesy macaroni and cheese, each recipe is carefully curated to complement the bold flavors of the ribs. Don't forget the classic coleslaw, a crunchy and tangy side dish that provides a delightful contrast to the richness of the ribs.

Indulge in the ultimate barbecue experience with Marcus Samuelsson's Block Party Ribs, where every bite is a celebration of smoky, succulent flavors. Prepare to wow your guests and create lasting memories with this extraordinary dish.

Here are our top 3 tried and tested recipes!

RED WINE DRAGON RIBS RECIPE BY TASTY

Red Wine Dragon Ribs Recipe by Tasty image

Here's what you need: rack of pork rib, salt, pepper, red wine, brown sugar, apple cider vinegar, ground allspice, tomato sauce, tomato paste

Provided by Allex Tarr

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 lb rack of pork rib, 2 racks
salt, to taste
pepper, to taste
1 cup red wine
1 cup brown sugar
¼ cup apple cider vinegar
¼ teaspoon ground allspice
1 can tomato sauce
3 tablespoons tomato paste

Steps:

Preheat oven to 250˚F (125˚C).
Clean the ribs (remove membrane or score) and pat dry.
Place the ribs in a foil-lined roasting pan, and season both sides with salt and pepper.
Add about ¼ inch (6mm) of water (about ½ cup (120 ml)) to the pan.
Seal the top of the roasting pan with foil and bake for 2 hours or until ribs are very tender.
Place wine, brown sugar, vinegar, tomato sauce, tomato paste, and allspice in a saucepan.
Simmer the sauce for at least 45 minutes and season to taste. The sauce should be rich and thick.
Raise oven to 350˚F (180˚C).
Remove ribs from roasting pan. Pour off all fat and water, and baste ribs with sauce.
Bake an additional 20-30 minutes. (You can stop and re-baste halfway through.)
Cut ribs and serve with additional sauce.
Enjoy!

STICKY CARAMEL RIBS RECIPE BY TASTY

Sticky Caramel Ribs Recipe by Tasty image

Here's what you need: ginger, shallots, baby back ribs, McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic, brown sugar, water, lime juice, Thai Kitchen Fish Sauce, cold butter, fresh cilantro, lime wedge, scallion

Provided by Ivan Diaz

Categories Dinner

Time 3h20m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 ginger, 3 in (7 cm) peeled and cut into large chunks
2 shallots, peeled and cut in half
2 racks baby back ribs, membranes removed
2 tablespoons McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic
2 cups brown sugar
½ cup water
½ cup lime juice
3 tablespoons Thai Kitchen Fish Sauce, plus 2 teaspoons, divided
4 tablespoons cold butter
fresh cilantro, chopped, for garnish
lime wedge, for garnish
scallion, chopped, for garnish

Steps:

Preheat oven to 275ºF.
Place ginger in a small food processor. Process until fully broken down into small pieces. Add shallots and pulse until shallots are in small pieces. Set mixture aside.
Place ribs on sheet trays covered with aluminum foil. Generously season both sides of the racks with McCormick All Purpose Seasoning Himalayan Pink Salt with Black Pepper and Garlic. Spread ginger-shallot mixture over the top of each rib rack. Cover ribs tightly with foil.
Cook ribs in oven for 2½ -3 hours, until tender. Remove from oven.
Preheat broiler.
Combine brown sugar, water, lime juice, and 3 tablespoons Thai Kitchen Fish Sauce in a small pot over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Let simmer until caramel thickens and coats the back of a spoon, about 7-10 minutes. Melt in cold butter and immediately turn off heat. Stir in the extra 2 teaspoons of fish sauce.
Unwrap ribs and brush evenly with caramel sauce.
Broil ribs for 1-2 minutes (keeping a close eye because they will burn quickly).
Remove from oven and brush with another layer of caramel sauce. Broil a second time for 1-2 minutes.
Slice ribs and serve with a heavy garnish of cilantro and scallions, with lime wedges on the side.
Enjoy!

Nutrition Facts : Calories 364 calories, Carbohydrate 25 grams, Fat 23 grams, Fiber 0 grams, Protein 12 grams, Sugar 23 grams

HONEY ROASTED BBQ PORK (CHAR SIU) RECIPE BY TASTY

Honey Roasted BBQ Pork (Char Siu) Recipe by Tasty image

Here's what you need: soy sauce, rice wine, sesame oil, ground five spice, salt, garlic, fresh ginger, bean curd, bean curd liquid, hoisin sauce, honey, boneless pork shoulder, white rice, large bok choys

Provided by Frank Tiu

Categories Dinner

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 tablespoons soy sauce
2 tablespoons rice wine, also known as shaoxing
1 tablespoon sesame oil
2 teaspoons ground five spice
1 tablespoon salt
5 cloves garlic, crushed
1 piece fresh ginger, sliced 2 in (5 cm)
2 tablespoons bean curd
¼ cup bean curd liquid
¼ cup hoisin sauce
½ cup honey
2 lb boneless pork shoulder
1 cup white rice, cooked, for serving
2 large bok choys, steamed, for serving

Steps:

In a large bowl, combine the soy sauce, Shaoxing, sesame oil, five spice, salt, garlic, ginger, bean curd, bean curd liquid, hoisin, and honey.
Place the pork into the marinate, turn to coat completely, and cover with cling wrap.
Marinate for at least 3 hours, or preferably overnight.
Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper and set a wire rack on top.
Transfer the pork shoulder from the marinade to the wire rack.
Bake for 1 hour and 15 minutes until the edges are slightly charred.
Pour the marinade through a strainer into a medium pot.
Heat the marinade on medium heat until it reduces to ¼ of its original volume, about 10 minutes.
Glaze the pork with the reduced marinade every 15 minutes.
When the pork is done, slice and serve with white rice and bok choy.
Enjoy!

Tips:

Choose the right ribs: Select meaty ribs with a good amount of marbling for maximum flavor.
Prepare the ribs: Remove the membrane from the back of the ribs for a more tender result.
Use a flavorful rub: Combine spices and herbs to create a rub that will penetrate the ribs and add depth of flavor.
Smoke the ribs low and slow: Maintain a consistent temperature between 225°F and 250°F for several hours to achieve tender, fall-off-the-bone ribs.
Glaze the ribs: Apply a glaze made from honey, brown sugar, and spices during the last 30 minutes of cooking for a sticky, caramelized finish.

Conclusion:

Marcus Samuelsson's Block Party Ribs recipe is a delicious and versatile dish that can be enjoyed at any gathering. With its smoky, flavorful rub, sweet and tangy glaze, and tender, fall-off-the-bone meat, these ribs are sure to be a hit. Whether you're hosting a backyard barbecue or a casual get-together, these ribs are the perfect choice for a crowd-pleasing meal. So, fire up your smoker or grill and give this recipe a try – you won't be disappointed!