Recipes tagged with « Ribs »
Honey Ginger Braised Ribs
Short ribs braised low and slow in a gingery honey glaze reworked with molasses swapped for maple syrup and hoisin switched to black bean sauce. Soy replaced with tamari for depth. Garlic chili paste becomes sriracha for a sharper heat profile. Adjusted marinating and cooking times for better flavor infusion and tender texture. Coating, braising uncovered, reducing sauce for thickness. Render fat, skim off for cleaner sauce. Serve with rice or noodles. Focus is on caramelizing edges, aroma of ginger and honey melding, tactile doneness rather than strict timing.
Tex-Mex Pork Ribs Remixed
Slow-cooked pork ribs rubbed with tangy apple cider vinegar and fresh garlic, layered with smoky cumin and smoked paprika instead of traditional tex-mex mix. Marinated for depth, baked low and slow until falling-off-the-bone tender. Glazed with spicy chipotle and orange zest honey mustard. Ideal for when you want smoky, bright, and sticky ribs with a subtle heat hit and sweet brightness. Gluten, dairy, egg, nut free. Substitutions suggested if unavailable ingredients or equipment. Measured times adjusted; visual cues prioritized for doneness.
Caramelized Pork Ribs Greens
Pork ribs cut between bones. Thick hoisin-syrup glaze balanced with a splash of tamari and honey. Garlic and ginger punch under crisp tender broccoli and Brussels leaves sautéed with shallots and splash of Vietnamese dipping sauce. Slow bake covered to tender, uncover finish, syrupy sheen. Hot skillet cooks veggies fast, firm still. Substitute tamari for soy, honey for maple, chili garlic sauce for sriracha. Watch glaze carefully at end so sugars don’t burn. Serve with rice or on its own. Texture contrast key. Time flexible but watch meat softness and veggie crunch.