Tag Archives: Pork Ribs

Stove-top Pork Ribs

pork ribse

 

Today, we are presenting our Stove top braised pork ribs in a soy sauce and balsamic vinegar reduction…..

Need we say more?

As you know, ribs are one of the most popular foods in the entire world, yet most people still have difficulty making them at home. Here is a foolproof braising technique that does not require any special equipment, just one pot and your stove top!

By cooking your ribs in a cooking liquid  we can guarantee that you will have a moist, tender and extremely flavorful rib. Perfectly salted with soy sauce and totally herbaceous, with taste of fresh lime to add zip to every bite. You do not have to grill your ribs over hot coals or smother them in barbecue sauce, for an authentic foodie experience and this recipe proves it just fine!

 

Adapted From
by Michael Bednarz
shared.com
May 11, 2017

Serves 4

Ingredients:
10 pork spareribs
1/2 cup soy sauce
1/4 cup balsamic vinegar
1/3 cup brown sugar
1/3 cup granulated white sugar
10 cloves garlic, crushed
2-3 tablespoons ground cumin
2 teaspoons granulated onion powder
1 tablespoon dried rosemary
3-4 sprigs fresh oregano
3-4 sprigs fresh thyme
2 bay leaves
1 lime, juiced
2 tablespoons red wine vinegar
1 chicken bullion cube
Kosher salt, to taste*
ground black pepper to taste
2 limes, cut into wedges, for garnish
3-4 tablespoons snipped fresh chives, for garnish

Directions:
Place the spareribs into a large pot, and fill with just enough water to cover. Add the cup soy sauce, balsamic vinegar, brown sugar, granulated white sugar, garlic, cumin, onion powder, fresh oregano,thyme, bay leaves, lime juice, red wine vinegar,chicken bullion cube and salt and pepper,to taste. Bring to a rolling boil, then reduce heat and simmer uncovered over medium heat until the water has completely evaporated, about 45 minutes to an hour.

When all of the water has evaporated, remove the bay leaves, and allow meat to brown, turning occasionally using tongs. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve into the meat.

Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and chives.

Cook’s Notes:
Depending on the brand of soy sauce that you will use, you can completely eliminate the use of salt in this recipe if desired.

Dark soy sauce is one of the two types of soy sauce used most often in Chinese cooking. The light variety of soy sauce tends to be the other one used in Asian cuisine.

Dark soy sauce is aged for longer periods of time and usually contain molasses or caramel and a bit of cornstarch added, making it s thicker and darker in color than light soy sauce. Also note that dark soy sauce varieties tend to have a high sodium content, although not as high as light soy sauce. Because it tends to be a more full-bodied flavor, dark soy sauce is frequently added to marinades and sauces to add color and flavor to a dish.

Although dark soy sauce is used primarily in cooking, as it needs heating to bring out its full flavor, you will also sometimes find it in dipping sauce recipes.

To see how this recipe was originally made, see the video from shared.com in the video below:

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Korean Spiced Glazed Pork Ribs

A sticky, sweet and sour marinade infused with Asian flavors that also doubles as sauce will make the taste of these ribs explode in your mouth with just the right amount of heat. For a change of pace try serving these oven baked ribs Caribbean style with fried plantains and yellow rice.

Serves  8
Ingredients:
1/2 cup gochujang (Korean hot pepper paste)
2 Tablespoons dark brown sugar
1/2 Tablespoon turbinado sugar
2 Tablespoons reduced-sodium soy sauce
2 Tablespoons rice vinegar
2 teaspoons toasted sesame oil
Kosher salt, to taste
3 pounds baby back pork ribs, separated into individual ribs

Directions:
Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.

Toss ribs and half of marinade in a 13 x 9- inch baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.

Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and  pour off any fat that has come off the ribs. Increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40–45 minutes longer.

Cook’s Note:
For this dish, I used whole sliced pork spare ribs instead of baby back ribs, as called for in the recipe. You can also use pork belly or another similar cut of ribs, if you like. Be sure to reduce the cooking time by 10 to 15 minutes with boneless pork.

This glaze also makes for an addictive tray of chicken wings. Use the same weight and method as for the ribs, but reduce final cooking time by 10 minutes.