Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is new with you. I love ribs. Here are some of the ways that I like to make them.
Short Ribs Braised in Guinness
5 pounds beef short ribs excess fat removed
1 medium onion sliced
2 tablespoons unsalted butter
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon light brown sugar packed
1/4 teaspoon paprika
1/2 teaspoon dried basil
1/2 cup red wine
1 1/2 cups Guinness
Heat oven to 325*F
Mix salt, pepper, brown sugar, basil and paprika together on a plate. Dredge the ribs in the spice mixture.
Melt the butter in a Dutch oven over medium high heat. Add the ribs and brown on all sides.
Add the onions, garlic, red wine and enough Guinness to cover.
Cover and bake for about 2 1/2 hours or until tender.
Makes 8 servings
Cantonese Short Ribs
4 pounds pork ribs excess fat removed
Rub
2 cloves garlic minced
1 tablespoon ginger root minced
1 teaspoon five spice powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons low sodium soy sauce
Glaze
1 teaspoon Tiger Sauce or other chili sauce
1 teaspoon sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons plum or duck sauce
1 teaspoon rice wine vinegar
2 tablespoons light brown sugar packed
Mix rub ingredients together. Coat the ribs in the rub mixture. Cover and refrigerate the ribs for at least 4 hours or over night.
Heat oven to 350*F.
Place ribs on rack over a pan. Place 1 cup of hot water and 1/2 cup soy sauce into the pan. Wrap in aluminum foil. Bake 1 1/2 hours.
Mix the glaze in a small bowl. Set oven to broil.
Remove ribs from the pan. Put the ribs on a baking sheet. Brush the ribs with the glaze. Broil for 3 to 5 minutes.
Remove the ribs from the oven. Brush with the glaze. Let the ribs rest for 10 minutes.
Makes 8 servings
Cherry Ribs
4 pounds country style pork ribs excess fat removed
8 ounces no salt added tomato sauce
2 tablespoons balsamic vinegar
1/2 cup light brown sugar packed
1 whole shallot finely minced
1 clove garlic finely minced
2 tablespoons molasses
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
12 ounces cherry coke
Place ribs in a single layer in a glass container.
Mix all but the cola together and pour over the ribs. Cover and refrigerate for at least 4 hours or over night.
Put the ribs in a crockpot and pour the sauce over the ribs. Pour the cherry cola over the ribs.
Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
Makes 8 servings
Plum Good Ribs
5 pounds pork country style ribs excess fat removed
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons seasoned pepper
1 1/2 teaspoons five spice powder
1/2 small sweet onion minced fine
1 clove garlic minced fine
1 teaspoon ginger root minced fine
1 tablespoon vegetable oil
6 ounces no salt added tomato paste
1/4 cup plum sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon molasses
Mix the salt, pepper, mustard powder and five spice powder together. Rub onto the ribs. Cover with plastic wrap and marinate for 30 minutes.
Heat oven to 350*F.
Put the ribs in a single layer on a rack over a baking pan. Put one cup of water into the pan. Cover the ribs with aluminum foil. Bake for 1 hour.
Remove the foil and bake for another 30 minutes.
Heat the oil in a small saucepan over medium heat. Add the onion and cook until browned. Add the garlic and ginger and cook for 30 seconds.
Add the tomato paste, plum sauce, vinegar, soy sauce, Dijon mustard and molasses. Heat to boiling.
Reduce the heat to low and simmer for 30 minutes.
Remove the ribs from the oven and raise the heat to 425*F.
Brush the ribs with the sauce and bake for 15 minutes.
Turn the ribs and brush the ribs with the sauce and bake for 15 minutes.
Serve the ribs with additional sauce.
Makes 6 servings
Chinese Five Spice
1 tablespoon ground anise seeds
1 tablespoon black peppercorns
1 tablespoon ground cloves
1 tablespoon ground fennel seeds
1 tablespoon ground cinnamon
Mix all the ingredients together and store in a small jar with a lid.
Makes 15 servings
Cajun Barbecue Ribs
5 pounds pork country style ribs excess fat removed
2 tablespoons Cajun Spice Mix
1/2 cup Cajun barbecue sauce
Rub the seasoning over the ribs and refrigerate for 30 minutes.
Heat the oven to 350*F.
Place the ribs on a rack over a broiling pan. Bake for 90 minutes.
Remove the ribs from the oven. Increase the oven heat to 425*F.
Brush the ribs with the barbecue sauce. Bake for 10 minutes.
Turn the ribs and brush the second side with the barbecue sauce. Bake for 10 minutes.
Turn the ribs to the third side and baste the ribs with the barbecue sauce. Bake for 10 minutes.
Makes 8 servings
Cajun Spice Mix
4 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 teaspoons dried mustard powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon onion powder
Mix the ingredients together and store in a small jar with a lid.
Makes 10 servings
Cajun Barbecue Sauce
2 tablespoons molasses
1 tablespoon Tiger Sauce or other chili sauce
2 cloves garlic minced fine
1 whole shallot minced fine
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
8 ounces no salt added tomato sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/4 cup light brown sugar packed
1/8 teaspoon crushed red pepper flakes
1/4 cup catsup
Heat oil in a small saucepan over medium heat until shimmering. Add the shallots and garlic and cook until softened.
Add the cayenne pepper, salt, black pepper and crushed red pepper. Cook for 30 seconds.
Add the remaining ingredients and cook until bubbling. Reduce the heat to low and cook for 15 minutes.
Makes 2 cups
Dr. Pepper Ribs
2 1/2 pounds pork country ribs excess fat removed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried mustard powder
1 teaspoon light brown sugar packed
1 cup Dr. Pepper sauce
1/2 cup Dr. Pepper
1/2 cup water
Heat oven to 350*F.
Mix the dry spices together and rub onto the ribs.
Place the ribs in a single layer on a rack over a broiling pan. Add 1/2 cup of Dr. Pepper and 1/2 cup water to the pan.
Bake the ribs for 1 1/2 hours.
Remove the ribs from the oven. Raise the heat to 425*F.
Brush the ribs with the sauce. Bake for 15 minutes.
Turn the ribs over and baste with the sauce. Bake for 15 minutes.
Makes 6 servings
Dr. Pepper Sauce
1 tablespoon no salt added tomato paste
12 ounces Dr. Pepper
1/2 cup, catsup
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1 tablespoon light brown sugar packed
1 teaspoon ground allspice
1 tablespoon vegetable oil
In a small saucepan heat the oil over medium heat until shimmering. Add the tomato paste and cook for 1 minute.
Add the remaining ingredients and simmer for 15 minutes.
Store in a jar with a lid.
Makes 16 servings
Firey Asian Ribs
4 pounds pork county style Ribs excess fat removed
2 tablespoons Asian seasoning
2 whole shallots minced
2 cloves garlic minced
1 tablespoon ginger root minced
1/4 cup catsup
2 tablespoons molasses
1 tablespoon low sodium soy sauce
2 tablespoons hoisin sauce
2 tablespoons plum sauce
1 tablespoon Dijon mustard
1 tablespoon plum vinegar
1 tablespoon Tiger Sauce or other chili sauce
1 tablespoon vegetable oil
Rub the Asian seasoning on the Ribs.
Heat the oil in a small saucepan over medium high heat until shimmering. Add the shallots, garlic and ginger and cook for 1 minute.
Add the catsup, molasses, soy sauce, hoisin sauce, Dijon, plum sauce, vinegar and Tiger Sauce. Heat to boiling.
Put the Ribs in the crackpot and cover with the sauce.
Cook on Low for 5 to 6 hours or High for 3 to 4 hours.
Makes 6 servings
Asian Seasoning
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon ground black pepper
2 tablespoons ground ginger
1 tablespoon crushed red pepper
1 tablespoon Kosher salt
1 tablespoon toasted sesame seeds
Mix everything together and store in a jar with a lid.
Makes 36 servings
Country Style Ribs and Corn
3 pounds pork county style Ribs excess fat removed
3 tablespoons all purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/2 teaspoon of smoked or regular paprika
3 tablespoons unsalted butter
1 clove garlic minced
1 small shallot minced
1 small red bell pepper seeded and diced
4 medium Yukon Gold potatoes sliced
2 cups frozen corn
3/4 cup milk
4 1/2 ounces diced green chilies
1/4 cup sherry
Vegetable oil spray
Heat oven to 350°F.
On a plate mix the flour, salt, pepper and paprika together. Dredge the ribs in the flour mixture.
Melt 1 tablespoon of the butter in a large skillet over medium high heat. Brown the ribs on all sides. Remove the ribs from the pan.
Melt 1 tablespoon of the butter in the large skillet and add the shallots, red pepper and the corn. Cook for 3 to 4 minutes until the vegetables start to softened.
Add the garlic and cook for 30 seconds. Deglaze the pan with the sherry.
Spray a 13x9x2 inch baking dish with the vegetable spray. Layer the potatoes in the bottom of the casserole dish. Spread the vegetables over the potatoes.
Pour the milk over the vegetables.
Top the vegetables with the ribs.
Cover and cook for 30 minutes.
Uncover and cook for 30 minutes or until the ribs are tender and potatoes are done.
Makes 6 servings
Chinese Barbecue Ribs
5 1/2 pounds pork county style Ribs excess fat removed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard powder
1/2 teaspoon 5 spice powder
1/2 teaspoon cayenne pepper
1 cup Chinese Barbecue Sauce
Mix the dry spices together and rub onto the ribs. Marinate for 30 minutes.
Heat oven to 350°F.
Place ribs on rack in single layer. Bake for 1 1/2 hours.
Raise the heat to 425°F.
Brush the ribs with the barbecue sauce and bake for 15 minutes.
Turn the ribs over and baste with the barbecue sauce and bake for 15 minutes.
Makes 6 servings
Chinese Barbecue Sauce
4 whole shallots minced
3 cloves garlic minced
1 teaspoon ginger root minced
1 tablespoon olive oil
6 ounces no salt added tomato paste
1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
2 tablespoons Dijon mustard
1/4 teaspoon crushed red pepper flakes
4 tablespoons molasses
Heat the oil in a small saucepan over medium heat. Add the shallots, garlic and ginger. Cook for 1 minute.
Add the remaining ingredients and cook until bubbling. Stir to prevent burning.
Lower the heat to low and simmer for 30 minutes.
Store in a jar with a lid.
Makes 16 servings
Orange - Teriyaki Ribs
1 1/2 pounds pork country style ribs
Rub:
1 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 tablespoon light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon ground ginger
Glaze:
3 tablespoons catsup
1 tablespoon hoisin sauce
1 tablespoon low sodium soy sauce
2 tablespoons sweet Orange marmalade
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
1 tablespoon duck or plum sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
Heat oven to 300°F. Cover a broiler pan with aluminum foil.
Mix the rub ingredients together and coat the ribs with the mixture. Bake for 2 1/2 hours.
While ribs bake mix the glaze ingredients together and set aside.
Remove the ribs from the oven and raise the heat to 425°F.
Brush the glaze on the Ribs
Bake for 15 minutes.
Makes 4 servings