I'd love to find some new recipes using country-style pork ribs, any faves to share? My go-to is the
- Thread starter pat-nocal
- Start date
I'm a glutton for punishment but I'm gonna go for it one more time. This
recipe for cola pork using country style ribs is delicious. Honestly....
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=34474
recipe for cola pork using country style ribs is delicious. Honestly....
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=34474
Braised Hoisin. I posted these years ago, so maybe you've already tried them.
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.
4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Bon Appétit, July 2002
BAKED PORK RIBS WITH HOISIN BARBECUE SAUCE
If you prefer to grill the ribs — which will intensify the hoisin flavor — remove them from the marinade (do not bake) and grill them over medium heat until tender and lightly charred, turning often and basting occasionally with marinade, about 25 minutes. Look for chili-garlic sauce in the Asian foods section of supermarkets.
4 pounds baby back pork ribs
1 teaspoon Chinese five-spice powder
1 teaspoon onion powder
1 cup hoisin sauce
1/2 cup bottled chili sauce
1/4 cup Sherry
4 teaspoons chili-garlic sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon oriental sesame oil
Place ribs in large roasting pan. Pierce meat with fork. Sprinkle with Chinese five-spice powder and onion powder; rub mixture into meat.
Whisk remaining ingredients in small bowl to blend. Pour sauce over ribs, turning to coat. Turn ribs meat side down; cover pan with aluminum foil and refrigerate overnight.
Preheat oven to 400°F. Bake ribs, covered, until just tender, about 30 minutes. Uncover and turn ribs meat side up; bake until ribs are cooked through, basting occasionally, about 35 minutes. Cut meat between bones to separate ribs and serve.
Bon Appétit, July 2002
Marc in Seattle swears by these: Oola's Crispy Deep Fried Ribs
You should hear Marc gush about how awesome these ribs are!
Oola’s Crispy Deep-Fried Ribs
ACTIVE TIME: 45 MIN
TOTAL TIME: 3 HRS
SERVES: 6
One reason Oola's ribs are so impossibly good is that they're braised for hours and then deep-fried so they're supercrisp. The sauce—which includes ketchup and plenty of garlic—was originally concocted for chicken wings.
ingredients
14 large garlic cloves—8 peeled and smashed, 6 minced
1/2 cup sliced fresh ginger plus 1/4 cup minced (6 ounces total)
6 scallions, thinly sliced, white and green parts separated
4 star anise pods
3 cups soy sauce
2 quarts water
2 cups ginger ale
1/2 cup dry white wine
Strips of zest and juice from 1 navel orange
1 cup granulated sugar
1/2 cup cilantro stems plus 1/4 cup coarsely chopped cilantro
3 racks of baby back ribs (5 1/2 pounds)
1/4 cup vegetable oil, plus more for frying
2 cups lightly packed brown sugar
1 cup ketchup
1 teaspoon crushed red pepper
1/2 cup all-purpose flour
1/2 cup cornstarch
directions
1. Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.
2. Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.
3. Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
4. In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.
MAKE AHEAD The recipe can be prepared through Step 3; refrigerate the ribs and sauce separately for up to 2 days.
NOTES Cocktail Match Cosmopolitan with a splash of watermelon juice.
WINE Zinfandel, with its voluptuous berry-driven flavor and modest tannins, makes a nice match for these equally over-the-top ribs. While the greatest Zinfandels are often single-vineyard wines from ancient vines, some moderately priced California Zins instead gain complexity by blending fruit from different regions. The 2002 Artezin recalls spiced blackberries; the 2003 Cline California Zinfandel balances firm tannins and cherry flavors.
Recipe by Oola
From Bar Snacks for Food Snobs
This recipe originally appeared in January, 2006.
You should hear Marc gush about how awesome these ribs are!
Oola’s Crispy Deep-Fried Ribs
ACTIVE TIME: 45 MIN
TOTAL TIME: 3 HRS
SERVES: 6
One reason Oola's ribs are so impossibly good is that they're braised for hours and then deep-fried so they're supercrisp. The sauce—which includes ketchup and plenty of garlic—was originally concocted for chicken wings.
ingredients
14 large garlic cloves—8 peeled and smashed, 6 minced
1/2 cup sliced fresh ginger plus 1/4 cup minced (6 ounces total)
6 scallions, thinly sliced, white and green parts separated
4 star anise pods
3 cups soy sauce
2 quarts water
2 cups ginger ale
1/2 cup dry white wine
Strips of zest and juice from 1 navel orange
1 cup granulated sugar
1/2 cup cilantro stems plus 1/4 cup coarsely chopped cilantro
3 racks of baby back ribs (5 1/2 pounds)
1/4 cup vegetable oil, plus more for frying
2 cups lightly packed brown sugar
1 cup ketchup
1 teaspoon crushed red pepper
1/2 cup all-purpose flour
1/2 cup cornstarch
directions
1. Preheat the oven to 400°. In a large roasting pan, combine the smashed garlic with the sliced ginger, scallion whites, star anise, 1 1/2 cups of the soy sauce, the water, ginger ale, white wine, orange zest and juice, granulated sugar and cilantro stems. Set the pan over 2 burners and bring to a boil over moderately high heat.
2. Add the baby back ribs to the roasting pan, cover tightly with foil and bake for about 2 hours, or until the ribs are very tender. Let cool to room temperature, then spread the ribs out in a single layer on a baking sheet and refrigerate until chilled and firm, about 30 minutes. Discard the braising liquid.
3. Meanwhile, in a large saucepan, heat 1/4 cup of the vegetable oil. Add the minced garlic and ginger and the scallion greens and cook over moderately high heat, stirring, until fragrant, about 1 minute. Add the remaining 1 1/2 cups of soy sauce, the brown sugar, ketchup and crushed red pepper and bring to a boil. Cook over moderately high heat for 3 minutes, stirring occasionally. Remove from the heat and add the chopped cilantro. Transfer the rib sauce to a large bowl.
4. In a large, sturdy pot, heat 1 1/2 inches of vegetable oil to 375°. In a large bowl, whisk the flour with the cornstarch. Cut the racks into individual ribs. Toss the ribs in the flour mixture and shake off the excess. Working in batches, fry the ribs until the coating is lightly golden and crisp, about 2 minutes. Transfer the ribs to paper towels to drain briefly, then add them to the sauce in the bowl and toss to coat. Pile on a platter and serve hot.
MAKE AHEAD The recipe can be prepared through Step 3; refrigerate the ribs and sauce separately for up to 2 days.
NOTES Cocktail Match Cosmopolitan with a splash of watermelon juice.
WINE Zinfandel, with its voluptuous berry-driven flavor and modest tannins, makes a nice match for these equally over-the-top ribs. While the greatest Zinfandels are often single-vineyard wines from ancient vines, some moderately priced California Zins instead gain complexity by blending fruit from different regions. The 2002 Artezin recalls spiced blackberries; the 2003 Cline California Zinfandel balances firm tannins and cherry flavors.
Recipe by Oola
From Bar Snacks for Food Snobs
This recipe originally appeared in January, 2006.
dawn_mo
Well-known member
I made something similar over the weekend. REC: Spicy Chinese Pork Tenderloin
I made this for a birthday party, but I ended making the recipe more like your rib recipe, with sesame oil and mirin. It turned out really good, nice and moist. I only marinated it for about 6 hours, and it would have been much better if I had marinated it overnight. The ribs sound really good. I had the leftovers in a flour tortilla with hoisin, green onions, cilantro and some slaw.
Spicy Chinese Pork Tenderloin Recipe #90325
This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven.
It originally came from a syndicated column in our local newspaper. Prep time includes marinading.
by Always in the kitchen Connie
1¾ hours | 1¼ hours prep
SERVES 4 -5
1/3 cup soy sauce
1/3 cup hoisin sauce
2 tablespoons vegetable oil
3 tablespoons sugar
3 crushed garlic cloves
1 dash red pepper flakes, to taste
2 (3/4 lb) pork tenderloins, about (not pork loin)
1/2 cup water
1/4 cup butter
6 green onions, green tops included, sliced into rings
hot cooked rice
In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
Add tenderloins and stir to coat all over.
Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
Preheat oven to 500°F.
Line small roasting pan with foil.
Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
Place tenderloins on rack.
SAVE MARINADE.
Place meat in preheated oven.
Roast 9 to 10 minutes.
Turn and roast 9 to 10 minutes more.
Check temperature in thickest part of meat.
It should read approx 160°F.
Remove from oven, and allow meat to stand 8 minutes.
Meanwhile pour marinade from bag into saucepan.
Rinse the bag with the 1/2 cup of water.
Add to saucepan.
Bring to low boil.
Boil slowly for 5 to 6 minutes.
Right before ready to serve, add butter to sauce; stir.
Slice meat into 1/4 inch slices.
Place on hot rice.
Spoon marinade sauce over meat and rice.
Top with green onions.
Note: This can be cooked on the grill also.
Cook until temperature reaches 150 to 160°F.
You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.
http://www.recipezaar.com/Spicy-Chinese-Pork-Tenderloin-90325
I made this for a birthday party, but I ended making the recipe more like your rib recipe, with sesame oil and mirin. It turned out really good, nice and moist. I only marinated it for about 6 hours, and it would have been much better if I had marinated it overnight. The ribs sound really good. I had the leftovers in a flour tortilla with hoisin, green onions, cilantro and some slaw.
Spicy Chinese Pork Tenderloin Recipe #90325
This easy recipe is one of my favorite dinners for company. Leaving out the red pepper flakes, makes it a dish for anyone. Presented on a platter over rice, it looks very appealing. It is equally as good made on the grill, or in the oven.
It originally came from a syndicated column in our local newspaper. Prep time includes marinading.
by Always in the kitchen Connie
1¾ hours | 1¼ hours prep
SERVES 4 -5
1/3 cup soy sauce
1/3 cup hoisin sauce
2 tablespoons vegetable oil
3 tablespoons sugar
3 crushed garlic cloves
1 dash red pepper flakes, to taste
2 (3/4 lb) pork tenderloins, about (not pork loin)
1/2 cup water
1/4 cup butter
6 green onions, green tops included, sliced into rings
hot cooked rice
In heavy duty freezer Ziploc bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
Add tenderloins and stir to coat all over.
Seal and refrigerate at least 1 to 3 hours, turning bag over occasionally.
Preheat oven to 500°F.
Line small roasting pan with foil.
Spray a cooling or cooking rack with nonstick spray, and place on top of pan.
Place tenderloins on rack.
SAVE MARINADE.
Place meat in preheated oven.
Roast 9 to 10 minutes.
Turn and roast 9 to 10 minutes more.
Check temperature in thickest part of meat.
It should read approx 160°F.
Remove from oven, and allow meat to stand 8 minutes.
Meanwhile pour marinade from bag into saucepan.
Rinse the bag with the 1/2 cup of water.
Add to saucepan.
Bring to low boil.
Boil slowly for 5 to 6 minutes.
Right before ready to serve, add butter to sauce; stir.
Slice meat into 1/4 inch slices.
Place on hot rice.
Spoon marinade sauce over meat and rice.
Top with green onions.
Note: This can be cooked on the grill also.
Cook until temperature reaches 150 to 160°F.
You can also cook in oven for 6 minutes each side, and then toss on a gas grill for a few minutes for a outdoor flavor.
http://www.recipezaar.com/Spicy-Chinese-Pork-Tenderloin-90325