{"id":720,"date":"2010-03-19T08:06:04","date_gmt":"2010-03-18T22:06:04","guid":{"rendered":"http:\/\/brigidtreloar.com.au\/blog\/?p=720"},"modified":"2021-02-08T22:40:47","modified_gmt":"2021-02-08T12:40:47","slug":"pork-ribs","status":"publish","type":"post","link":"https:\/\/brigidtreloar.com.au\/blog\/2010\/03\/19\/pork-ribs\/","title":{"rendered":"Cooking spare ribs &#8211; a few recipes to try"},"content":{"rendered":"<p id=\"top\" \/><strong><span style=\"font-size: x-large;\"><span style=\"color: #008000;\">On ABC NSW radio\u00a0<\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: large;\">There are many ways to cook spare ribs or sticky American style ribs.\u00a0 Whichever method you choose it is all relatively easy.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: large;\">Nothing quite like skipping formalities and eating the lot with your fingers! <\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: large;\">Click on <em>Cooking Tips<\/em> then <em>Spare ribs<\/em> for details about quantities and what to buy. <\/span><\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><span style=\"font-size: medium;\"><strong>Craig, one of our regular ABC NSW radio listeners, sent this email:<\/strong><\/span><\/p>\n<p><span style=\"color: #0000ff;\"><span style=\"font-size: medium;\"><em>I have an enquiry so if you can assist it would be greatly appreciated &#8211; Cooking American Style Pork Ribs. \u00a0 The type of Ribs recipes I am interested in are generally the slow-cooked ones which are basted\/marinated in various sauces which can be bourbon based etc. I particularly like the Sticky based glazes. \u00a0 There are a number of recipes available with different techniques for cooking them. ie. some say to pre-cook ribs by boiling them in water &amp; then remove &amp; slow cook on grill\u00a0in oven or covered BBQ &amp; baste etc. Others are to get pre-marinated ribs from the butcher then cook slowly for 2-3hrs. \u00a0 \u00a0 Can you offer your opinion &amp; some suggestions (and recipes or web sites) based on your experience keeping in mind that for me simple is best.<\/em><\/span><\/span><\/p>\n<p><span style=\"color: #800000;\"><span style=\"font-size: medium;\">So for others who might have similar questions here ase some cooking tips and recipes:<br \/>\n<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #800000;\"><span style=\"font-size: medium;\">Basically, there are 2 types of cooking. Either faster cooking at a high temperature or slower cooking at lower temperatures. You can do either in the oven or BBQ. <\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #800000;\"><span style=\"font-size: medium;\">Although not necessary you can cover with foil for part of the cooking time but this should be removed for the last half of cooking time to allow the marinade to caramelise and &#8216;glaze&#8217;.I think it&#8217;s better to marinade for at least an hour but even better overnight.<\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #800000;\"><span style=\"font-size: medium;\">Place the ribs on a rack over water to stop any dripping marinade from burning onto the pan.<\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #800000;\"><span style=\"font-size: medium;\">If cooking uncovered, place ribs meat side down then turn halfway through cooking so meat caramelises.<\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #800000;\"><span style=\"font-size: medium;\">You can brush extra marinade on ribs as they are cooking but once turned it&#8217;s probably better to only do it once or twice early on as the marinade has had raw meat in it so prevents any cross-contamination. But don&#8217;t waste the leftover<\/span><span style=\"font-size: medium;\"> marinade, simply put it in a small saucepan and bring to the boil to serve as a sauce.<\/span><\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #800000;\"><span style=\"font-size: medium;\">Boiling the ribs is usually to remove excess fat. I don&#8217;t think this is necessary as it drains off as it cooks and the fat keeps the ribs lovely and moist.<\/span><\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: medium;\"><strong>To help get started, here are a couple of scrumptious recipes you might like to try.<\/strong><\/span><\/p>\n<p><strong><span style=\"font-size: large;\">\u00a0<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: x-large;\"><span style=\"color: #993300;\">Sticky American Ribs<\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">Serves 4<\/span><\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0832.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-722\" title=\"Oven roasted pork ribs\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0832-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0832-300x225.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0832-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong><span style=\"font-size: small;\"><span style=\"color: #008000;\"><span style=\"font-size: x-large;\">Ingredients<\/span><\/span><br \/>\n<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">\u00bd cup tomato sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">\u00bc cup honey<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">2 tablespoons soy sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">2 tablespoons malt vinegar<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1 tablespoon brown sugar<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1kg spare ribs (beef or pork)<\/span><\/strong><\/p>\n<h1><strong><span style=\"color: #993300;\"><span style=\"font-size: x-large;\">Method<\/span><\/span><\/strong><\/h1>\n<ul>\n<li><strong><span style=\"font-size: medium;\">Combine marinade ingredients, pour over ribs and marinate for at least 1 hour. <\/span><\/strong><\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<p><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0820.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-728\" title=\"Marinate the pork ribs\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0820-300x246.jpg\" alt=\"\" width=\"300\" height=\"246\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0820-300x246.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0820.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<ul>\n<li><strong><span style=\"font-size: medium;\">Place ribs on a rack in a baking dish. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Pour in enough water to cover the base of the pan. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Put in hot oven 200\u00b0C and cook for 1 hour, turning once.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong>(Adapted from recipe by Dixie Elliott from Super Food Ideas Magazine August 2005, Page 82)<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"color: #008000;\"><span style=\"font-size: x-large;\">Oven Baked Sticky Chinese 5 Spiced BBQ Sauce <\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: large;\">Serves 4<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1kg pork spare ribs<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"font-size: large;\"><span style=\"color: #993300;\"><em>Marinade<\/em><\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">150g hoisin sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">3 tablespoons Chinese cooking wine<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">2 tablespoons tomato ketchup<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1 tablespoon freshly grated ginger<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">2 teaspoons Chinese 5 spice<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"color: #008000;\"><span style=\"font-size: large;\"><em>Dipping sauce<\/em><\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">2 tablespoons hoisin sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">Dash of sesame oil<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1 tablespoon sweet chilli sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #993300;\"><span style=\"font-size: large;\">Method<\/span><\/span><\/strong><\/p>\n<ul>\n<li><strong><span style=\"font-size: medium;\">Combine marinade ingredients. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Add the ribs and coat thoroughly. Marinate for\u00a0 30 minutes to overnight, refrigerated, turning occasionally.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong>\u00a0<\/strong><\/p>\n<p><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG08191.jpg\"><img decoding=\"async\" class=\"size-medium wp-image-727\" title=\"Put pork ribs in marinade\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG08191-300x184.jpg\" alt=\"\" width=\"300\" height=\"184\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG08191-300x184.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG08191.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><strong><span style=\"font-size: medium;\">Place the ribs, meat side down, on a wire rack set over a baking tray. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Add enough water to cover the base of the tray. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Cook for 20 minutes at 230\u00b0C then turn the ribs and cook at 200\u00b0C for 20 minutes.<\/span><\/strong><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div id=\"attachment_742\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0822.jpg\"><img decoding=\"async\" aria-describedby=\"caption-attachment-742\" class=\"size-medium wp-image-742\" title=\"Ribs cooking on a rack over water\" src=\"http:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0822-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0822-300x225.jpg 300w, https:\/\/brigidtreloar.com.au\/blog\/wp-content\/uploads\/2010\/03\/RIMG0822-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-742\" class=\"wp-caption-text\">Ribs cooking on a rack over water<\/p><\/div>\n<ul>\n<li><strong><span style=\"font-size: medium;\">Combine dipping sauce ingredients and serve with the ribs.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong>(recipe by Jill Dupleix on Times Online (www.timesonline.co.uk)<\/strong><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong><span style=\"color: #008000;\"><span style=\"font-size: x-large;\">Slow BBQ Ribs<\/span><\/span><\/strong><\/p>\n<ul>\n<li><strong><span style=\"font-size: medium;\">Stoke up the barbecue until nice and hot. When covered with a light ash push them to one side of the grill so strong indirect heat. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Cook the ribs for 2 \u2013 21\/2 hours, turning every 30 minutes.<\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\"><em>Notes: Wrap about 2 cups hickory smoking chips in foil and poke some small holes in the foil with a fork. Place the foil package on the fire to add a smoky flavour to ribs.<\/em><\/span><\/strong><\/li>\n<\/ul>\n<p><strong><span style=\"color: #993300;\"><span style=\"font-size: x-large;\">Slow Baked Barbecue Sauce Ribs<\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">Serves 4<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #008000;\"><span style=\"font-size: large;\">Ingredients<\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1 1\/2cups (375ml) barbecue sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1 cup (250ml) orange juice<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1.8kg spare ribs<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong><span style=\"font-size: large;\"><span style=\"color: #993300;\">Method<\/span><\/span><\/strong><\/p>\n<ul>\n<li><strong><span style=\"font-size: medium;\">Place ribs in a single layer in a baking dish. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Combine barbecue sauce and orange juice and pour over ribs. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Cover with foil and bake 3 hours in a moderate low oven (150\u00b0C). <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Uncover and increase oven to moderate (180\u00b0C). Bake for 1 hour, turning once. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Remove from oven and stand 10-15 minutes before serving.<\/span><\/strong><\/li>\n<\/ul>\n<h1><strong><span style=\"color: #008000;\">Ribs with Marmalade Glaze<\/span><\/strong><\/h1>\n<p><strong><span style=\"font-size: medium;\">Serves 4<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #993300;\"><span style=\"font-size: large;\">Ingredients<\/span><\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">1.8kg spare ribs<\/span><\/strong><\/p>\n<h2><strong><span style=\"color: #008000;\">Marinade<\/span><\/strong><\/h2>\n<p><strong><span style=\"font-size: medium;\">4 tablespoons marmalade<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">4 tablespoons orange juice<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">4 tablespoons soy sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">2 tablespoons tomato sauce<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">Juice and rind of 2 lemons<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: medium;\">Generous dash Worcestershire sauce<\/span><\/strong><\/p>\n<h1><strong><span style=\"color: #993300;\">Method<\/span><\/strong><\/h1>\n<ul>\n<li><strong><span style=\"font-size: medium;\">Mix marinade ingredients and pour over ribs. Marinate for 1-2 hours. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Barbecue over a moderate heat for 8-10 minutes or until meat is cooked and glaze is caramelised on each side. <\/span><\/strong><\/li>\n<li><strong><span style=\"font-size: medium;\">Turn frequently and baste once with marinade. Serve hot or cold.<\/span><\/strong><\/li>\n<\/ul>\n<p><strong>(adapted from NZ Beef &amp; Lamb recipe (www.recipes.co.nz))<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>On ABC NSW radio\u00a0 There are many ways to cook spare ribs or sticky American style ribs.\u00a0 Whichever method you choose it is all relatively easy. Nothing quite like skipping formalities and eating the lot with your fingers! Click on Cooking Tips then Spare ribs for details about quantities and what to buy. \u00a0 Craig, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,60],"tags":[107,106,4,133,104,105],"class_list":["post-720","post","type-post","status-publish","format-standard","hentry","category-easy-recipes","category-meat","tag-barbecue","tag-pork","tag-radio","tag-recipes","tag-ribs","tag-sticky-american-ribs"],"_links":{"self":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/comments?post=720"}],"version-history":[{"count":8,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/720\/revisions"}],"predecessor-version":[{"id":1167,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/posts\/720\/revisions\/1167"}],"wp:attachment":[{"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/media?parent=720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/categories?post=720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/brigidtreloar.com.au\/blog\/wp-json\/wp\/v2\/tags?post=720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}