10 recipes for juicy ribs in the oven

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

In beer, cola, wine, tequila and honey glaze.

1. Jamie Oliver's BBQ Pork Ribs

Ingredients

• 1, 6 kg of pork ribs;
• olive oil to taste;
• salt and pepper to taste.

For barbecue sauce:

• 1 red chili
• 1 thumb-sized slice of ginger
• 2 cloves of garlic;
• 150 ml of apple juice without sugar;
• 100 ml white wine vinegar;
• 2 tablespoons of ketchup
• 1 tablespoon Dijon mustard
• 100 ml soy sauce;
• 100 g brown sugar.

Preparation

Rub the meat with oil, salt and pepper. Set aside.

Prepare the sauce. Remove the seeds from the chili and chop it finely. Peel the ginger and garlic and grate. In a saucepan, combine pepper, garlic, ginger, juice, vinegar, ketchup, mustard, soy sauce and sugar, beat and place over medium heat. Stir until sugar dissolves. Then cook for 10-15 minutes, until thick.

Place the ribs in a large skillet, brush with sauce and cover with foil. Send to an oven preheated to 200 ° C. After half an hour, pour the remaining sauce over the ribs.

After another half hour, remove the foil, brush the ribs with sauce and cook for 15 minutes. Switch on the grill function and brown the meat for 5-10 minutes on medium power.

Transfer the ribs to a board, cut into pieces and serve with your favorite side dish.

2. Pork ribs in beer

Ingredients

• 3, 6 kg of pork ribs;
• salt to taste.

For the marinade:

• 250 ml chili sauce;
• ¾ glasses of brown sugar;
• 250 tomato paste;
• 500 ml of light ale;
• 6 cloves of garlic;
• 4 teaspoons Dijon mustard
• 4 teaspoons of Worcester sauce
• 2 teaspoons of ground ginger
• 1 teaspoon ground red pepper - optional
• 1 teaspoon of salt.

Preparation

Cut the ribs into three pieces. Place in a large saucepan, cover completely with water and salt. Bring to a boil and remove the froth. Cover and simmer for 45 minutes. Drain and set aside.

Combine all marinade ingredients in a saucepan and bring to a boil, stirring constantly. Then simmer for 7-8 minutes.

Pour the marinade over the ribs and refrigerate for several hours.

Preheat oven to 190 ° C. Place the ribs on a baking sheet between two sheets of foil and bake for 40 minutes. Then remove the foil and cook for another 30 minutes.

3. Glazed Chinese Pork Ribs by Jamie Oliver

Ingredients

• 1, 5-2 kg of pork ribs without excess fat;
• olive oil to taste;
• 3 tablespoons of a mixture of ground cinnamon, anise, fennel seeds, pepper and cloves;
• salt to taste.

For glaze:

• 3 red onions;
• some oil;
• 3 star anise stars;
• 1 teaspoon of a mixture of ground cinnamon, anise, fennel seeds, pepper and cloves
• 4 tablespoons freshly squeezed apple juice
• 3 tablespoons of hoisin sauce;
• 2 tablespoons of liquid honey;
• 1 tablespoon ketchup
• 1 tablespoon of rice vinegar.

For garnish:

• 1 bunch of green onions;
• 2 chili peppers
• 1 bunch of radishes.

Preparation

Place the ribs on three layers of foil. Drizzle with oil, rub well with spices and salt, wrap tightly and bake at 160 ° C for about three hours.

Prepare the icing. Peel and chop the onion and toss it into a skillet with heated oil and star anise. While stirring, cook over medium heat for 15 minutes, until soft. Add the spice mixture, stir and sauté for another 2 minutes.

Now add apple juice, hoisin, honey, ketchup and vinegar, simmer for 2 minutes and turn off the stove. Let the frosting cool slightly.

Remove the star anise and puree the frosting with a blender. Strain until the mixture is smooth. Add more spices if needed.

Chop green onions and peppers without seeds lengthways and place in ice water to wrap the edges. Wash the radishes and leave whole or cut into quarters.

Return to the ribs. Remove them from the oven, remove the foil, transfer to a baking sheet and cover with icing. Bake for 8-10 minutes at 200 ° C.

Then brush with icing again and cook for another minute. Repeat a few times until the sauce is dark and sticky.

Serve the ribs with the remaining frosting, onions, chili and radish.

4. Beef ribs in red wine from Gordon Ramsay

Ingredients

• olive oil - for frying;
• 6 short beef ribs;
• salt and pepper to taste;
• 1 large head of garlic;
• 1 tablespoon tomato paste
• 750 ml of red wine;
• about 1 liter of beef broth;
• 150 g pancetta (bacon);
• 250 g of small mushrooms;
• parsley - for decoration.

Preparation

Heat the olive oil in a deep ovenproof skillet. Season the ribs with salt and pepper and cook for 10-15 minutes until they are browned on all sides.

Cut the head of garlic in half horizontally. Place one half, cut side down, in the skillet. Add tomato paste and wait 1-2 minutes. Pour in the wine, let it boil and cook for 10-15 minutes, until the liquid is half as much.

Add the beef stock until it almost covers the ribs. Bring to a boil.

Cover the pan with foil and place in an oven preheated to 170 ° C for 3-4 hours, or until the meat is easy to pull off the bones. Water the meat with broth as you go.

About 10 minutes before the ribs are ready, fry the bacon until crispy, this will take 2-3 minutes. Cut the mushrooms in half and add to the bacon. Cook for another 4-5 minutes. Drain off excess fat.

Remove the finished ribs and transfer to a plate.

Make the sauce. Remove excess fat from the broth in which the meat was cooked and strain the liquid. Mix with garlic passed through a press. If the sauce is too watery, put it on fire for 10-15 minutes.

Serve the ribs with the bacon and mushrooms on top and the sauce. Garnish with chopped parsley leaves.

5. Lamb ribs in white wine with honey

Ingredients

• 1.5 kg of lamb ribs;
• 2 onions;
• 1 glass of dry white wine;
• ¼ a glass of soy sauce;
• ¼ a glass of freshly squeezed lemon juice;
• 1 tablespoon honey;
• 1 tablespoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon pepper.

Preparation

Place the ribs in a baking dish. Combine the chopped onions and all other ingredients in a separate bowl. Pour the mixture over the lamb, cover with cling film and refrigerate for an hour.

Then take it out, remove the cellophane and bake the ribs in an oven preheated to 200 ° C for about 1 hour 10 minutes. Finished meat will easily come off the bones.

6. Ribs marinated from Coca-Cola

Ingredients

• 1.5 kg ribs;
• 2 liters of coca-cola;
• ¼ glasses of salt;
• 2 tablespoons chili powder
• 1 glass of water;
• 1 onion;
• ½ tablespoon olive oil;
• 2 cloves of garlic;
• ½ cup ketchup;
• 2 tablespoons brown sugar
• 2 tablespoons of Worcester sauce
• 2 tablespoons of apple cider vinegar
• ¼ teaspoon ground hot red pepper.

Preparation

Place the ribs in a mold and pour the cola (leave ½ cup for the sauce) so that it almost completely covers the meat, add salt. Refrigerate for 24 hours.

Preheat oven to 170 ° C. Remove the ribs from the marinade, transfer to a baking sheet and blot. Season with chili, add water and cover tightly with foil. Bake for 2 hours, until the meat is tender.

Now make your barbecue sauce. Chop the onion finely and fry in oil for 5 minutes, until soft. Add chopped garlic, ketchup, sugar, Worcestershire sauce, vinegar, hot peppers, and leftover cola.

Boil for 15-20 minutes. Remove thickened sauce from heat and salt, if necessary. When the sauce has cooled, puree it with a blender.

Remove the cooked ribs from the oven (the meat should easily separate from the bones), brush with sauce and grill for 7-8 minutes on each side.

Serve hot with barbecue sauce.

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7. Glazed ribs marinated with tequila and lime

Ingredients

1, 8 kg of pork ribs

For the marinade:

• ¹⁄₃ glass of orange juice
• juice of 2 limes;
• zest of 1 lime;
• ¼ glasses of tequila;
• 2 tablespoons of honey;
• 3 tablespoons olive oil
• 2 tablespoons of soy sauce
• 3 cloves of garlic;
• 1 tablespoon chili powder
• 1 teaspoon of cumin (cumin);
• salt, pepper - to taste.

For glaze:

• ½ glass of tequila;
• ½ glass of orange juice;
• ¼ lime juice;
• 2 tablespoons of honey;
• cilantro to taste.

Preparation

Cut the ribs in half and put them in two large plastic bags (preferably with a lock). Combine all marinade ingredients in a separate bowl and pour into bags. Cover them and shake them to distribute the marinade over the ribs.

Place the bags in a baking dish and refrigerate overnight.

Make the frosting in the morning. Pour the marinade from the bags into a saucepan and add the tequila, juice, honey, and cilantro. Bring to a boil, then reduce heat and let the mixture thicken.

Preheat the oven to 250-300 ° C. Wrap the ribs in foil and cook for 1 hour 30 minutes; as a result, the meat should easily come off the bones.

Unroll the foil gently and pour in the marinade. Cook for 5 minutes unsealed, then add the marinade again and bake for another 5 minutes.

Transfer the ribs to a plate and let them rest for 10 minutes under the foil. Then slice and serve with the remaining marinade.

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8. Korean ribs with pear

Ingredients

• 1, 3 kg short ribs;
• olive oil.

For the marinade:

• 1 pear;
• ¼ – ½ glass of water;
• ¼ a glass of soy sauce;
• ¼ glasses of brown sugar;
• ¼ glasses of mirin sauce;
• ¼ a glass of soju, water or a sprite;
• 1 tablespoon vegetable oil;
• 6 cloves of garlic;
• a small piece of ginger;
• ½ medium onion;
• 3-4 stalks of green onions;
• 1 tablespoon chili (optional)
• 1 teaspoon coarsely ground pepper.

Preparation

Soak ribs in cold water for 1 hour. This is not necessary, but it will soften the meat and soak the marinade better. Wash and place on paper towels while you marinade.

Peel and seed the pear and chop the pulp. Add ¼ cup water and all the other marinade ingredients to it. Whisk with a blender until smooth. Pour in the rest of the water if necessary.

Put the meat in a container, fill with marinade, cover and refrigerate for at least 1 hour, or better for a day. Remember that the ribs must stand at room temperature for half an hour before cooking.

Preheat oven to 230 ° C on grill setting. Grease a baking sheet with oil, lay out the ribs, pour the marinade over them. Cook for 4-5 minutes on each side until the marinade caramelises.

Let the ribs rest for a few minutes. Serve with rice, kimchi, pickled radish, sprinkle with sesame seeds and chopped green onions.

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9. Glazed ribs with whiskey

Ingredients

2, 3 kg ribs

For the marinade:

• ¼ glasses + 2 tablespoons of whiskey;
• ¼ glasses + 2 tablespoons of soy sauce;
• ¼ glasses of honey;
• 2 tablespoons of grated ginger;
• 1½ teaspoon ground white pepper
• 1 teaspoon sesame oil
• ½ teaspoon ground cinnamon;
• ¼ teaspoon ground nutmeg.

For glaze:

• ¼ glasses of honey;
• 2 tablespoons of hot water.

For the sauce:

• ½ lime juice;
• ¼ a glass of soy sauce;
• ¼ glasses of fish sauce;
• ¼ glasses of red pepper flakes;
• 1 teaspoon ground red pepper;
• ¼ glasses of chopped cilantro;
• 2 tablespoons of sugar.

Preparation

Place the ribs in a baking dish. Combine all the ingredients for the marinade and pour the mixture over the meat. Cover and refrigerate for 4 hours.

Make the frosting by mixing honey and hot water in a small bowl.

Combine all sauce ingredients in a medium bowl. The sugar should be completely dissolved.

Preheat oven to 150 ° C. Line a baking sheet with foil, place the ribs on top and bake for 2 hours. Cover with icing and cook for another 15 minutes. Remove the ribs and coat with glaze again.

Turn on the grill setting and brown the ribs for 4 minutes, turning once.

Cut into pieces and serve with sauce and your favorite side dish.

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10. Ribs in cranberry sauce

Ingredients

• 4½ teaspoon paprika;
• 4 teaspoons of salt;
• 2 teaspoons of fennel seeds
• 1½ teaspoon black pepper
• 1 teaspoon allspice;
• 1 teaspoon of ground onion;
• 1 teaspoon of cumin;
• ½ teaspoon dried garlic;
• ½ teaspoon ground sage;
• 2, 7 kg of pork ribs.

For the sauce:

• 1 small onion;
• 1½ cups thawed cranberries
• 1½ cups brown sugar
• 1 cup apple cider vinegar
• ¼ glasses of ketchup.

Preparation

Combine paprika, salt, fennel, pepper, onion, cumin, garlic, sage in a mortar and mash. Set aside 4 teaspoons for the sauce, rub the ribs with the rest of the seasoning. Wrap the meat in foil and refrigerate for an hour.

Prepare the sauce. Chop the onion finely and toss into a small saucepan. Add cranberries, sugar, vinegar, and set aside spices. Cook over medium heat for 15 minutes, until the berries are tender. Let cool slightly, pour in the ketchup and beat with a blender. Save 1 cup of the mixture for serving.

Grease the ribs with sauce, wrap in foil and place in an oven preheated to 200 ° C. After half an hour, pour the sauce over the ribs. After an hour, remove the foil, brush with sauce and cook for another 15 minutes. Turn on the grill function and bake for 5-10 minutes on medium power.

Serve with cranberry sauce.

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