Best 4 Papas Pork Ribs Recipes
**Pork ribs**, a classic dish enjoyed worldwide, can be prepared in various ways. This article presents a diverse collection of pork rib recipes, ensuring there's something for every taste and cooking preference. From fall-off-the-bone tenderness to a crispy, caramelized exterior, these recipes offer a range of flavors and textures to satisfy any pork rib enthusiast. Whether you prefer a slow-cooked, braised approach or a quick and easy oven-baked method, this article has you covered. Additionally, there are options for those seeking a spicy kick or a tangy, sweet glaze. With detailed instructions and helpful tips, these recipes will guide you through the process of creating delicious pork ribs that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
PAP'S PORK AND SAUERKRAUT
"I learned how to make this dish from my grandfather Pap. When I was a kid, we ate it on New Year's Day, but now I make it all the time," says Michael.
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld.
- Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.
PAP'S RIBS AND SPLIT PEA STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes. Remove the ribs to a plate and set aside.
- Add the carrot, celery, onion, 1 tablespoon salt and cabbage if using and sweat the vegetables for about 3 minutes. Add the split peas, potatoes, garlic, bay leaf, smoked meat, cayenne pepper, ribs, 2 1/2 quarts water and 1 teaspoon pepper and bring to a simmer, skimming the foam that will rise to the surface as the water comes up to heat. When the liquid is at a simmer, lay the bacon slices on top of the stew, transfer to the oven and cook until the peas and ribs are tender, about 1 1/2 hours.
- Discard the bay leaf. Remove the smoked meat from the soup. If using a ham hock, when it's cool enough to handle, pick off the meat and add it back to the soup (discard the bone). If using kielbasa, cut into slices and add it back to the soup. Chop up the bacon and add it to the soup.
- To serve, divide the ribs among bowls and ladle the soup over them.
POLISH PAPA'S PORK CHOPS
This is one of the many favorite recipes that I got from my father (the Polish Papa!). It's incredibly easy and very, very good. The apples, applesauce, and onion mixture cuts some of the sharpness of the sauerkraut. As a result, even people who claim to hate sauerkraut love this dish. If you REALLY love sauerkraut, use two cans with both the applesauce and apples. I usually do this, as the sauerkraut is a wonderful leftover.
Provided by Vina7737
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- Spray a 9x13 baking dish with cooking spray.
- Mix the drained sauerkraut, applesauce or apples, and chopped onion in the baking dish. Spread out evenly.
- Shake the pork chops in the Shake and Bake until evenly coated. Place chops on top of the sauerkraut, but don't overlap.
- Sprinkle any coating mix remaining in the bag over the top of the pork and sauerkraut.
- Place, uncovered, in the preheated oven and bake for 45-60 minutes, or until the pork is done and the coating crispy.
Nutrition Facts : Calories 478.3, Fat 21.9, SaturatedFat 7.5, Cholesterol 112.6, Sodium 1513.7, Carbohydrate 35.5, Fiber 7.1, Sugar 5.3, Protein 36.2
PAPA'S PORK RIBS
A little taste of home. Papa's pure southern style pork ribs are the best ribs you'll ever eat. Try them if you don't believe it!
Provided by Wylder
Categories Pork
Time 1h8m
Yield 1 Rack of ribs, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Split ribs into two halves for thorough cooking. Grill, basting with sauce frequently, until the ribs are brown. Remove ribs from the grill and place in a broiler pan. Pour all of the remaining sauce on top of the ribs. Cover tightly with foil and place in the oven at 350 degrees for 45 minutes. Serve.
Nutrition Facts : Calories 12.6, Sodium 3.3, Carbohydrate 0.6, Sugar 0.2
Tips:
- Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are thin or have a lot of bone.
- Prepare the ribs properly: Remove the membrane from the back of the ribs and trim off any excess fat. Cut the ribs into individual pieces, if desired.
- Use a good rub: A rub is a mixture of spices and herbs that helps to flavor the ribs. There are many different rub recipes available, so experiment until you find one that you like.
- Cook the ribs slowly and low: The best way to cook ribs is to cook them slowly and low. This will allow the meat to become tender and fall off the bone.
- Baste the ribs regularly: Basting the ribs with a mixture of liquid and spices will help to keep them moist and flavorful.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat.
Conclusion:
Pork ribs are a delicious and versatile dish that can be enjoyed in many different ways. Whether you prefer them grilled, smoked, or braised, there is a recipe out there that will suit your taste. With a little planning and preparation, you can make fall-off-the-bone ribs that will be the hit of your next party or gathering.
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