Best 3 Braised Spare Ribs Recipes

**Braised Spare Ribs: A Succulent Symphony of Flavor**

Indulge in the delectable experience of braised spare ribs, where tender meat falls off the bone and a harmonious blend of flavors dances on your palate. These recipes offer a culinary journey that caters to diverse preferences, from classic comfort food to tantalizing Asian-inspired creations. From the traditional braised spare ribs slow-cooked in a rich sauce to the bold and spicy Szechuan spare ribs, each recipe promises an unforgettable gastronomic adventure. Whether you prefer finger-licking finger food or a hearty main course, these braised spare rib recipes will satisfy your cravings and leave you yearning for more.

Let's cook with our recipes!

CHINESE BRAISED SPARE RIBS

Chinese Braised Spare Ribs image

For people who don't want tons of sugar in their rubs, it's a nice change to provide lighter ribs. When I don't have spare ribs, I have pork chops.

Provided by MLYIN

Categories World Cuisine Recipes Asian Chinese

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound pork spareribs, cut into 3 inch pieces
1 tablespoon vegetable oil
1 (1 inch) piece fresh ginger root, sliced
5 green onions cut into 2-inch pieces
½ teaspoon ground cinnamon
2 cups water
1 ½ tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon rice wine
¼ teaspoon salt
¼ teaspoon pepper

Steps:

Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.
Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 3.5 g, Cholesterol 59.9 mg, Fat 18.5 g, Fiber 0.8 g, Protein 15.2 g, SaturatedFat 6 g, Sodium 536.4 mg, Sugar 1.6 g

BRAISED SPARE RIBS

Braised Spare Ribs image

Provided by Michael Symon : Food Network

Categories main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock

Steps:

Preheat oven to 375 degrees F.
Season flour with salt and pepper and dust ribs with it. Knock off any remaining flour and heat up oil. Brown ribs in oil and set aside.
Saute, over low heat, the onions and garlic until translucent. Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer. Place ribs in braising pan and cover with the seasoned beef stock and veal stock. Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.

KOREAN BRAISED SPARE RIBS WITH SOY AND BLACK PEPPER

Korean Braised Spare Ribs With Soy and Black Pepper image

These St. Louis-style spareribs are braised until tender and lacquered in a savory Korean soy sauce glaze that's spiked with fragrant garlic, ginger, scallions and lots of black pepper. There's no marinating required and little hands-on work, but you will need to make sure the tough membrane on the back of each rack has been removed before cooking. (That task is easy: Set the ribs meat side down and find the thin, translucent skin that sits over the bones. Gently pull it up at one corner, inserting a sharp knife to loosen it at one end if necessary, then peel the membrane off in one piece.) The potatoes and carrots sit underneath the ribs and soak up the meaty drippings. The pork and vegetables all release flavorful juices as they roast, resulting in a rich, assertive pan sauce. A quick broil at the end achieves golden, crispy edges.

Provided by Kay Chun

Categories dinner, meat, vegetables, main course

Time 2h

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup low-sodium soy sauce
1/2 cup finely chopped scallions (from about 4 scallions), plus more for garnish
1/4 cup minced garlic
1/4 cup minced fresh ginger (from one 4-inch piece)
2 tablespoons safflower or canola oil
2 tablespoons turbinado or brown sugar
Kosher salt and black pepper
2 (3-pound) St. Louis-style sparerib racks, each halved crosswise into 2 equal pieces
2 small yellow onions, thinly sliced into 1/8-inch-thick rounds (about 2 cups)
1 1/2 pounds Russet potatoes, peeled and sliced crosswise 1-inch-thick
1 1/2 pounds carrots, peeled and halved lengthwise
Any combination of kimchi, pickles or cooked rice, for serving

Steps:

Heat the oven to 350 degrees. In a small bowl, combine soy sauce, scallions, garlic, ginger, oil, sugar, 2 teaspoons salt and 2 teaspoons pepper and mix well.
Divide ribs and onions between 2 large rimmed baking sheets and season with salt and pepper. Divide the sauce between the 2 baking sheets and toss to coat the onions and ribs, rubbing the sauce into the ribs. Spread onions in an even layer on the bottom and top with ribs, meat side-up. Add 1/2 cup water to each baking sheet and cover tightly with aluminum foil.
Roast for 1 hour, then transfer ribs to a cutting board or platter.
Season potatoes and carrots with salt and pepper and divide between the 2 baking sheets. Toss with onions and pan juices until coated. Place the ribs back on top of vegetables, meat-side up, and baste with the pan juices. Cover tightly and roast until vegetables and ribs are tender, about 1 hour.
Transfer ribs to a cutting board or platter. Transfer vegetables to a serving platter. Pour pan sauce into a bowl for serving, skimming off any excess oil. Return all of the ribs to one baking sheet.
Heat broiler and set an oven rack 5 to 6 inches from the heat. Baste ribs with some of the reserved pan sauce and broil, meat side-up, until golden and caramelized, 3 to 5 minutes.
Divide ribs among plates. Drizzle with some of the sauce and garnish with more scallions. Serve with the roasted vegetables, and any combination of kimchi, pickles or rice.

Tips:

Choose spare ribs with good marbling for more flavor and tenderness.
Brown the ribs well before braising to develop a rich color and caramelized flavor.
Use a variety of aromatics, such as garlic, onion, and carrots, to add flavor to the braising liquid.
Add a splash of red wine or beer to the braising liquid for extra depth of flavor.
Braise the ribs for at least 2 hours, or until they are fall-off-the-bone tender.
Serve the ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

Braised spare ribs are a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make fall-off-the-bone tender ribs that your family and friends will love. So next time you're looking for a hearty and flavorful meal, give braised spare ribs a try!