Best 2 Braised And Grilled Pork Ribs Recipes

Pork ribs are a delicious and versatile dish that can be cooked in a variety of ways. In this article, we'll share two of our favorite recipes for braised and grilled pork ribs. Whether you're looking for a fall-off-the-bone tender braised rib or a smoky and flavorful grilled rib, we've got you covered. Both recipes are easy to follow and can be tailored to your own taste preferences. So fire up your grill or preheat your oven, and let's get cooking!

Let's cook with our recipes!

BRAISED AND GRILLED OR BROILED PORK RIBS

Braised and Grilled or Broiled Pork Ribs image

The barbecued ribs I like best are cooked all the way through, using moist, relatively low heat, then finished over a high flame for a final browning. And you can nicely, if imperfectly, replicate this process by braising the ribs and then finishing them over the grill or in the broiler. Of course the broiler won't add wood flavor, but then neither will a gas grill or briquettes. What I did for the ribs in the recipe here was brown them, then slowly braise them in the oven (the top of the stove would work as well). When they were nearly falling off the bone I took them straight from the braising liquid and ran them under the broiler, just until they crisped up.

Provided by Mark Bittman

Categories dinner, barbecues, main course

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 9

Ingredients

3 to 4 pounds spare ribs
Salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
10 allspice berries
2 or 3 3-inch cinnamon sticks
10 nickel-sized slices unpeeled fresh ginger or 1 tablespoon ground ginger
5 dried red chiles or a teaspoon of cayenne
5 cloves garlic, lightly smashed
1 bottle dark beer, like Guinness or any porter

Steps:

Preheat oven to 300 degrees. Cut meat into two racks if necessary; season with salt and pepper. Put oil in a large, deep ovenproof skillet or casserole that can later be covered. Turn heat to medium-high and, when oil shimmers, sear meat on both sides until nicely browned, turning as necessary.
Add allspice, cinnamon, ginger, chiles and garlic and stir; add beer. Bring to a boil; cover pan and adjust heat so mixture simmers steadily. Put in oven and cook until meat is tender, 1 hour or more. (You can prepare meat up to a day or two ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools a bit.)
Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle it with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, bring to a boil, and use as sauce.

Nutrition Facts : @context http, Calories 821, UnsaturatedFat 37 grams, Carbohydrate 8 grams, Fat 67 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 20 grams, Sodium 792 milligrams, Sugar 0 grams, TransFat 1 gram

BRAISED AND GRILLED PORK RIBS

BRAISED AND GRILLED PORK RIBS image

Categories Pork Dinner

Number Of Ingredients 9

Ingredients

3-4 lbs spare ribs
Salt and pepper
2 tbs veg oil
10 allspice berries
2-3 3 inch cinnamon sticks
10 nickel-sized, unpeeled fresh ginger 0r 1 tbs ground
5 dried red chilis or 1 teas cayenne
5 cloves garlic lightly smashed
1 bottle dark beer guiness etc

Steps:

heat oven 300 degrees. cut meat into 2 racks and season with salt and pepper. put oil in large, oven proof cassarole/skillet which can be covered. turn heat to med high and sear meat on both sides till nicley browned. add allspice, cinnamon, ginger, chilies garlic and stir, cover pan and adjust heat to a simmer. put in oven and cook about 1 hour till meat is tender. light grill/broiler, rack should be 4" away. drain meat and spinkle with salt and pepper. grill broil till brown and crisp, just a few minutes. skim liquid of fat, bring to boil and reduce and use as a sauce.

Tips:

To ensure the ribs are tender and fall off the bone, cook them low and slow. Braising the ribs in a flavorful liquid for several hours before grilling helps break down the connective tissue and tenderize the meat.
Use a variety of spices and herbs to create a flavorful rub for the ribs. Common ingredients include garlic powder, onion powder, paprika, cumin, chili powder, and brown sugar. Experiment with different combinations to find your favorite flavor profile.
Don't overcook the ribs. Grilled ribs should have a slightly pink center and be slightly charred on the outside. Overcooked ribs will be dry and tough.
Let the ribs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in juicier, more flavorful ribs.

Conclusion:

Braised and grilled pork ribs are a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're hosting a backyard barbecue or simply looking for a hearty and satisfying meal, these ribs are sure to please. With a little planning and effort, you can easily create fall-off-the-bone ribs that will impress your friends and family. So fire up the grill and get ready to enjoy some delicious pork ribs!