Best 2 Marco Polo Ribs Recipes
Feast your taste buds on the tantalizing flavors of Marco Polo Ribs, a delectable dish that harmonizes the sweet, tangy, and savory notes of Asian cuisine. These succulent pork ribs are marinated in a blend of soy sauce, rice vinegar, garlic, ginger, and aromatic spices, infusing them with a symphony of flavors. The ribs are then slow-cooked until fall-off-the-bone tender, basted with a sweet and tangy sauce made from brown sugar, ketchup, and honey. The result is a lip-smacking dish that will transport your taste buds to the vibrant streets of Asia.
In addition to the classic Marco Polo Ribs recipe, the article offers a tantalizing collection of variations to suit every palate. For those who prefer a spicy kick, the Szechuan Marco Polo Ribs amp up the heat with the addition of Szechuan peppercorns and chili oil. The Korean Marco Polo Ribs introduce the bold flavors of gochujang (Korean chili paste) and sesame oil, while the Thai Marco Polo Ribs bring a refreshing twist with lemongrass, kaffir lime leaves, and coconut milk. Whether you're a fan of classic flavors or crave something more adventurous, this article has a Marco Polo Ribs recipe that will satisfy your cravings.
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 275° Fahrenheit (135C).
- If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
- Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
- Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
- While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
- Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
- Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
- Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
- Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
- Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
- To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
BEST BARBECUE RIBS EVER
Provided by Katie Lee Biegel
Time 3h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
- Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
- Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.
Tips:
- Use a flavorful marinade to infuse the ribs with flavor. The marinade in this recipe includes soy sauce, brown sugar, garlic, and ginger, which adds a delicious blend of sweet, salty, and umami flavors.
- Cook the ribs low and slow. This allows the ribs to cook evenly and become tender. In this recipe, the ribs are cooked in a slow cooker for 6-8 hours on low.
- Baste the ribs frequently with the marinade. This helps to keep the ribs moist and flavorful. You can baste the ribs every 30 minutes or so.
- Finish the ribs under the broiler. This gives the ribs a nice caramelized crust. In this recipe, the ribs are broiled for 5-7 minutes per side.
Conclusion:
Marco Polo Ribs are a delicious and easy-to-make dish that is perfect for a party or potluck. The ribs are marinated in a flavorful sauce and then cooked low and slow in a slow cooker. The result is fall-off-the-bone tender ribs that are sure to please everyone. Serve the ribs with rice or mashed potatoes and your favorite sides.
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