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I've been cooking pork ribs for many years in many different styles. This is my favorite. It's not a lot of work and everyone who has tried them has raved about them. They are even better as left overs the next day. They are very flavorful, so you don't need to eat a lot to have a great dish. Try with white or brown rice, some sauteed asparagus, and some japanese pickled cucumber slices or kim chee.
Ingredientes
- 4 lbs pork ribs (in slab)
- 1/4 cup vinegar
- paprika - to taste
- garlic salt - to taste
- salt & pepper - to taste
- 1 18oz bottle barbeque sauce (mild/neutral flavor)
- 1/2 cup orange marmalade
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
Direcciones
- Place ribs in a large pot, cover with water and add vinegar. Boil for 1 1/2 hours or until tender. Remove from the pot to cool.
- Mix BBQ sauce, marmalade, oyster sauce, hoisin sauce, and soy sauce together in a medium size bowl.
- Sprinkle paprika, garlic salt, salt and pepper liberally on both sides of the slab. And place in a ziplock back. Add the marinade from the bowl to the bag. Marinate for 4 hours or overnight in the refrigerator.
- Place ribs on grill over medium heat 7-8 minutes per side before serving. Make sure that they do not burn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 382g | |
| Recipe makes 6 servings | |
| Calories 584 | |
| Calories from Fat 142 | 24% |
| Total Fat 15.75g | 20% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 1721mg | 72% |
| Potassium 1226mg | 35% |
| Total Carbs 55.17g | 15% |
| Dietary Fiber 1.0g | 3% |
| Sugars 42.02g | 28% |
| Protein 52.09g | 83% |
Evaluaciones
23 de Marzo de 2008
I've helped prepare and eaten these ribs twice. They are delicious. If you like the meat to just fall off the bone, boil 1.5 hours or more. If you like your meat more firm, boil for less time. Either way, the flavor is phenomenal!Yo he cocinado/probado esta recetaEsta es una variación1 person likes this review
27 de Marzo de 2008
I had these ribs for the first time just last weekend and they are the best I have ever had and I've had plenty over the years. The meat just fell off the bones and the hoisin sauce (the secret ingredient if you ask me) gave the barbecue sauce a rich, slightly sweet flavor without being sugary so that you could eat and eat and eat. It was all I could do to stop eating before I exploded!
Comentarios
01 de Mayo de 2013I like barbecues with my family and friends. This can be a good new recipe to share.- 03 de Septiembre de 2011I find that if you boil the ribs, they lose their flavor and become quite bland. I prefer to bake mine in the oven at 350 for about an hour and a half. The first 30
minutes I cook them uncovered, then for the rest of the time I add a cup or so of water and cover the ribs with tinfoil. They come out so tender that the meat falls of the bone, but they have maintained some of their fat. The boiling process gets rid of all the fat and leaves a bland , pale rib. This is only my opinion. I don not wish to offend anyone
