steve2-in-la
Well-known member
While I no longer recall my sources, I've made both these recipes recently (for some reason, baby-back ribs have been on sale!) and they're terrific.
I'd serve them as hors d'oeurves and finger food, rather than the main dish, however. They just seem a little TOO . . . something as the appetizer and not quite enough as the entrée.
Of course, that's just me. All the same, check 'em out.
Tuscan-Style Pork Ribs with Balsamic Glaze
Makes 6-8 servings
2 Tbsp OLIVE OIL
2 Tbsp chopped FRESH ROSEMARY leaves or 1 tsp dried
1½ Tbsp KOSHER SALT
1½ Tbsp FENNEL SEEDS
2 tsp BLACK PEPPER
2 tsp fresh chopped SAGE, or 1 tsp dried
2 tsp fresh chopped THYME, or ½ tsp dried
2 tsp PAPRIKA
1 tsp CRUSHED RED PEPPER
1 tsp GROUND CORIANDER
½ tsp GROUND ALLSPICE
6 lbs PORK RIBS
3 Tbsp BALSAMIC VINEGAR
In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.
Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.
Preheat oven to 325°. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast ribs uncovered for 2 hours or until tender.
Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between ribs, or serve in slabs.
Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.
===============================================
Chipotle Ribs
Allow time for overnight marination and 6½ hours of prep/cooking. These succulent ribs, spiced with Mexican oregano and chipotles are from Regina Schrambling's April 18 story about cooking meat slowly at low temperature, for serious tenderness and concentrated flavor. Serves 6-8
2 racks (5 to 6 lbs total) BABY BACK or SPARE RIBS
2 Tbsp KOSHER SALT
½ cup SUGAR
2 tsp DRIED MEXICAN OREGANO, crumbled
2 tsp GROUND CUMIN
Juice of 2 LARGE LIMES
4 to 6 CHIPOTLES IN ADOBO SAUCE, minced
½ cup PEANUT OIL
Wash and pat the ribs dry. Remove the silver skin (the membrane on the underside of the ribs): Nudge a blunt knife or the back end of a spoon between the ribs and membrane. When enough membrane is loosened to get a good finger hold, simply pull the membrane off the rack -- it should come off fairly easily.
Lay the ribs in a glass or ceramic dish. Combine the salt, sugar, oregano and cumin and mix well, then sprinkle evenly over both sides of the ribs. Cover and refrigerate overnight.
Remove the ribs from the refrigerator, uncover them and let them come to room temperature over 2 hours.
Heat the oven to 200° degrees. In a small bowl, combine the lime juice, chipotles and oil. Wipe or rinse the ribs to remove the excess salt and sugar, and dry the meat well. Lay them on a baking sheet and spoon the mixture evenly over the ribs.
Bake the ribs until they are tender (a knife inserted between the ribs will slide in with no resistance), 3 to 4 ½ hours. Slice the ribs to separate them and serve.
I'd serve them as hors d'oeurves and finger food, rather than the main dish, however. They just seem a little TOO . . . something as the appetizer and not quite enough as the entrée.
Of course, that's just me. All the same, check 'em out.
Tuscan-Style Pork Ribs with Balsamic Glaze
Makes 6-8 servings
2 Tbsp OLIVE OIL
2 Tbsp chopped FRESH ROSEMARY leaves or 1 tsp dried
1½ Tbsp KOSHER SALT
1½ Tbsp FENNEL SEEDS
2 tsp BLACK PEPPER
2 tsp fresh chopped SAGE, or 1 tsp dried
2 tsp fresh chopped THYME, or ½ tsp dried
2 tsp PAPRIKA
1 tsp CRUSHED RED PEPPER
1 tsp GROUND CORIANDER
½ tsp GROUND ALLSPICE
6 lbs PORK RIBS
3 Tbsp BALSAMIC VINEGAR
In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.
Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.
Preheat oven to 325°. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast ribs uncovered for 2 hours or until tender.
Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between ribs, or serve in slabs.
Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.
===============================================
Chipotle Ribs
Allow time for overnight marination and 6½ hours of prep/cooking. These succulent ribs, spiced with Mexican oregano and chipotles are from Regina Schrambling's April 18 story about cooking meat slowly at low temperature, for serious tenderness and concentrated flavor. Serves 6-8
2 racks (5 to 6 lbs total) BABY BACK or SPARE RIBS
2 Tbsp KOSHER SALT
½ cup SUGAR
2 tsp DRIED MEXICAN OREGANO, crumbled
2 tsp GROUND CUMIN
Juice of 2 LARGE LIMES
4 to 6 CHIPOTLES IN ADOBO SAUCE, minced
½ cup PEANUT OIL
Wash and pat the ribs dry. Remove the silver skin (the membrane on the underside of the ribs): Nudge a blunt knife or the back end of a spoon between the ribs and membrane. When enough membrane is loosened to get a good finger hold, simply pull the membrane off the rack -- it should come off fairly easily.
Lay the ribs in a glass or ceramic dish. Combine the salt, sugar, oregano and cumin and mix well, then sprinkle evenly over both sides of the ribs. Cover and refrigerate overnight.
Remove the ribs from the refrigerator, uncover them and let them come to room temperature over 2 hours.
Heat the oven to 200° degrees. In a small bowl, combine the lime juice, chipotles and oil. Wipe or rinse the ribs to remove the excess salt and sugar, and dry the meat well. Lay them on a baking sheet and spoon the mixture evenly over the ribs.
Bake the ribs until they are tender (a knife inserted between the ribs will slide in with no resistance), 3 to 4 ½ hours. Slice the ribs to separate them and serve.