Free Recipes Archive
Source: Chef Fred Shrock from Bahama Breeze Restaurant 2 tablespoons olive oil 1 pound Conch meat, chopped 2 tablespoons garlic 1-1/2 cups onions, diced 1/2-inch 1/2 cup celery, diced 1/2-inch 3 tablespoons tomato paste 1 quart chicken broth 2 teaspoons Read More …
1/4 pound bacon 6 cups water 3 medium white potatoes, cubed 2 medium yellow onions, diced 3 stalks celery, diced 12 large fresh clams or 2 (6-1/2 ounce) cans whole baby clams Clam juice Salt and pepper Cook, drain and Read More …
4 ounces diced bacon 1 large onion, chopped 6 cups fish stock 4 potatoes, peeled and diced 1 cup diced celery 1 pound Alaska halibut, cut into 1-inch cubes 2 tablespoons all-purpose flour 1/2 teaspoon sugar 3 tablespoons water 2-1/2 Read More …
1 onion, halved and sliced 1 (15-ounce) can diced tomatoes in juice 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can corn, drained 1 (4-ounce) can diced green chilies 3 cups chicken or fish broth 1 tablespoon fresh Read More …
4 pound pork spareribs, cut into serving-size pieces 1 (8-ounce) can undrained apricot halves 3 tablespoons ketchup 3 tablespoons brown sugar 2 tablespoons lemon juice 1 tablespoon Dijon-style mustard 1 teaspoon dry ginger 1/8 teaspoon salt Prepare medium-hot coals for Read More …
5 pounds baby back ribs 1 cup granulated sugar 1 cup soy sauce 3/4 cup rice wine 1 1/2 cups red wine vinegar 12 cloves garlic, crushed 1 1/2 teaspoons thinly sliced gingerroot 3 tablespoons sesame seed Note: This recipe Read More …
1 1/2 pounds well-trimmed beef short ribs, cut crosswise 3/8 to 1/2 inch thick 1/2 cup barbecue sauce 1/4 cup fresh lemon juice 3 jalapeno peppers, seeded and minced * 3 tablespoons green onions, minced Salt and pepper, to taste Read More …
‘Slow and low’ is the secret to great barbecued ribs. This version is slathered in a spicy-sweet sauce and slow-cooked over mesquite chips. Start them after work, and they’ll be ready before the sun goes down. That true barbecued flavor Read More …
3/4 cup packed brown sugar 1/2 cup soy sauce 1/2 cup ketchup 1/4 cup honey 2 tablespoons white wine vinegar 4 garlic cloves, finely minced 1 teaspoon ground ginger 1 teaspoon salt Pinch of crushed red pepper flakes 5 pounds Read More …
These finger-licking good sweet covered pork ribs are a great half-time appetizer. 2 cups hoisin sauce 1 cup soy sauce 1 cup tomatoe ketchup 1 teaspoon salt 2-1/4 cups granulated sugar 1/2 cup water 1 clove garlic, crushed 1/2 teaspoon Read More …
6 pounds pork spareribs 1/2 teaspoon liquid smoke (optional) 1/4 cup Dijon-style mustard 2 tablespoons packed brown sugar 2 tablespoons paprika 1 tablespoon garlic powder 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon salt Heat oven to 300 degrees Read More …
This is a tasty departure from tomato-based barbecue sauces. 8 pounds pork spareribs 1 (21-ounce) can cherry pie filling 2 tablespoons olive oil 1/2 cup chopped onion 1/4 cup soy sauce 2 teaspoons spicy brown mustard 1 teaspoon ground ginger Read More …
These sweet and tender pork spareribs will be a delight to all, whether served as an appetizer or as the main meal. Source: National Honey Board. 1 cup chili sauce 1/2 cup honey, (up to 3/4 cup) 1/4 cup minced Read More …
3 pounds country-style ribs 1 (12-ounce) bottle chili sauce 1/2 cup chopped onion 1/3 cup honey 1/4 cup butter or margarine 1 clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon hot pepper sauce 1/4 teaspoon grated orange rind Place ribs Read More …
1-1/2 to 2 pounds boneless country style ribs 2 quarts cider vinegar 6 tablespoons salt 1 tablespoon cayenne pepper 11/2 tablespoons red pepper flakes 1/4 cup molasses or 1/2 cup firmly packed brown sugar Combine vinegar, salt, cayenne, red pepper Read More …
The secret to these ribs? An uncommonly good basting sauce that combines over a dozen ingredients for a flavor that’s sweet, sour, and spicy all at once. 2 tablespoons butter or margarine 1 medium onion, chopped 1/2 cup water 1/2 Read More …
A citrus-and-mint-laced sauce gives a fresh new personality to ribs on the grill. Serve with a fruit salad with poppy seed dressing and warm dinner rolls. 4 slabs pork back ribs, about 6 pounds 2 tablespoons cornstarch 2 tablespoons brown Read More …
Very basic rib recipe. Use your favorite sauce. Tip for incredibly tender ribs: After cooking, remove ribs from grill, wrap securely in heavy aluminum foil. Place foil-wrapped ribs in brown paper bags, close bags and let ribs rest for up Read More …
2 to 3 pounds country-style pork ribs Ground black pepper 1/3 cup ketchup 1/4 cup orange juice 1 tablespoon creamy peanut butter 1 tablespoon curry powder 1 tablespoon soy sauce 1 tablespoon vegetable oil Season ribs with pepper and place Read More …
6 pounds pork spareribs 1/4 cup hoisin sauce 1/4 cup water 3 tablespoons dry sherry 2 tablespoons honey 2 tablespoons soy sauce 2 garlic cloves, minced Cut spareribs into serving-size portions. Place large plastic bag in large bowl. In bag, Read More …
4 pounds spareribs 1 1/2 tablespoons lemon pepper 1 (6-ounce) can frozen concentrated orange juice 1/2 cup tomato ketchup 1/2 cup prepared barbecue sauce 1/4 cup butter or margarine 2 tablespoons packed brown sugar 1 tablespoon soy sauce 2 teaspoons Read More …
Make patio parties effortless by preparing succulent Oven Barbecued Baby Back Ribs. Tender bits of pork, awash in a clove-scented tomato-based sauce slide from the bones of this piquant but savory sauce. 4 whole cloves 2 cloves garlic, peeled 2 Read More …
4 pounds spareribs, trimmed to fit into slow cooker, cut in 2-rib portions 1 teaspoon vegetable oil 2 small red potatoes, sliced 1/4-inch thick 1 small onion, peeled and sliced 1 (1-pound) package refrigerated sauerkraut, rinsed and drained 2 small Read More …
2 pounds pork back ribs 1 tablespoon creamy peanut butter 1 tablespoon curry powder 1 tablespoon soy sauce 1 tablespoon cooking oil 1/3 cup ketchup 1/4 cup orange juice In medium bowl, stir together peanut butter, curry powder, soy sauce, Read More …
2 pounds pork country-style ribs 1 (6-ounce) can tomato paste 1/2 cup packed brown sugar 1/4 cup frozen orange juice concentrate, thawed 2 tablespoons red wine vinegar 1 tablespoon prepared mustard 1 tablespoon Worcestershire sauce 1/2 teaspoon pepper Cut ribs Read More …
A super, spicy hot and tangy treat for any occasion! 1/4 cup MAGGI Liquid Seasoning 1/4 cup red wine vinegar 4 habanero chiles, halved and seeds removed (see note) 1 teaspoon MAGGI® Instant Chicken Bouillon 2 pounds 8 ribs beef Read More …
If you would like to get these dry rubbed ribs “sauced”, brush ribs with your favorite barbecue sauce the final 30 minutes of cooking so as not to burn. Or have a couple different sauces to choose from on the Read More …
This pungent barbecue sauce, spiked with dry mustard and chili powder, is a perfect mate with these spareribs—it’s also great slathered on chops, sausage, burgers or chicken on the grill. Serve these spareribs with buttered corn on the cob, baked Read More …
4 pounds spareribs Salt, as needed 1/2 teaspoon mixed pickling spices 1 small onion, coarsely chopped 2 teaspoons vegetable oil 1/2 cup maple-flavored syrup 1/4 cup white distilled vinegar 2 tablespoons water 1 tablespoon Dijon-style mustard 1/2 teaspoon freshly ground Read More …
4 slabs pork loin back ribs First Stage Dry Rub: 1/2 cup dark brown sugar 1/2 cup paprika 1/3 cup garlic salt 2 tablespoons onion salt 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon black pepper 1 1/2 Read More …
2 pound pork back ribs 1/4 cup maple syrup 2 tablespoons prepared mustard 1 tablespoon Worcestershire 1/8 to 1/4 teaspoon hot pepper sauce Place ribs on shallow baking pan. Mix together well remaining ingredients in a small bowl. Brush ribs Read More …
3 to 4 pounds meaty pork spareribs or loin back ribs Salt 1 cup mango chutney 1/4 cup bottled chili sauce 2 tablespoons vinegar 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1/2 teaspoon onion powder Several dashes bottled hot Read More …
Country-style ribs are the meatiest variety of ribs. Plan on about a half a pound for most appetites. Serve these with your favorite potato salad and buttered corn. 3 pounds pork country-style ribs 1 teaspoon garlic salt 1/2 teaspoon freshly Read More …
2 pounds pork spareribs 2 (32-ounce) jars sauerkraut, rinsed and drained 8 juniper berries 2 large onions, peeled and thickly sliced 2 tart green apples, cored and wedged 1/4 cup brown sugar Evenly layer ingredients into a large stew pot Read More …
Country-style ribs are cut from the pork loin, and have more edible meat per portion than pork spareribs or back ribs. Serve with succotash (corn and lima beans) and red cabbage slaw. 4 pounds country-style pork ribs 1/3 cup lemon Read More …
3 to 4 pounds pork spareribs Coconut-Peanut Sauce: 1/3 cup purchased light coconut milk 1/4 cup creamy peanut butter 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon minced fresh gingerroot 1 tablespoon snipped fresh cilantro 1/4 to 1/2 Read More …
3 to 4 pounds country-style pork ribs Asian Plum Sauce: 1 cup plum jam 1/4 cup minced green onion 1/4 cup fresh lemon juice 2 tablespoons hoisin sauce 1 tablespoon grated fresh gingerroot 1 teaspoon dry mustard Grill ribs over Read More …
4 slabs pork back ribs, about 6 pounds 2 tablespoons cornstarch 2 tablespoons brown sugar 1 tablespoon minced fresh mint 1/2 teaspoon salt 2 cups orange juice 2 tablespoons lime juice 1 teaspoon grated lime peel 1 teaspoon grated lemon Read More …
1 1/2 pounds meaty spareribs 2 tablespoons dark soy sauce* 1 tablespoon Chinese wine* or dry sherry 1 teaspoon sugar 1/2 teaspoon five spice powder* 1 1/2 cups boiling water 2 tablespoons dark soy sauce* 2 tablespoons Chinese wine dry Read More …
4 pounds pork back ribs, about 2 to 3 slabs Marinade: Mix together all ingredients well 1 cup soy sauce 1 cup apricot-pineapple preserves 1 cup pineapple juice Dash liquid smoke Glaze: Stir together all ingredients in small bowl 1/2 Read More …
Ingredients for the ribs and the rub: 6 racks pork ribs (4 to 6 pounds baby back ribs or 6 to 8 pounds spareribs) 1 1/2 tablespoons paprika 1 1/2 tablespoon freshly ground black pepper 1 1/2 tablespoon firmly packed Read More …
Chris Lilly, pitmaster at Big Bob Gibson’s in Birmingham, Alabama, demonstrated this rib recipe for make the most of your grill as seen on the Today Show. 2 cups hickory or other wood chips 4 pounds (2 slabs) pork loin Read More …
6 to 8 slabs pork baby back ribs (about 12 pounds total) 1/2 cup ground cumin 1/2 cup chili powder 4 tablespoons ground coriander 2 tablespoons cayenne 4 tablespoons ground black pepper 2 tablespoons ground cinnamon 2 tablespoons brown sugar Read More …
Have plenty of napkins on hand when you tackle these addictive, sticky ribs. Rich coffee, mustard and molasses combine to form an irresistible glaze that will have you licking your fingers and going back for seconds. Serve with cool coleslaw Read More …
A perfect balance of savory and sweet with the added kick of garlic and chili sauce makes these spareribs special. Good party food, just have plenty of napkins on hand! 3 tablespoons honey 3 tablespoons hoisin sauce 2 tablespoons soy Read More …
To develop the flavors in this full-bodied glaze, make it at least a day ahead. This glaze keeps well in the refrigerator and is great to slather on sausages, bratwurst, or ham on the grill. Serve with vinegar cole slaw, Read More …
4 pounds pork country-style ribs 1 (29-ounce) can peach slices in heavy syrup, undrained 3 tablespoons chili sauce 1/2 cup packed brown sugar 2 tablespoons cider vinegar 2 tablespoons steak sauce 2 tablespoons vegetable oil 2 teaspoons ground cumin 1 Read More …
5 pounds pork spareribs 3 tablespoons butter 1/8 teaspoon pepper 4 cups sauerkraut 2 onions, sliced 1 carrot, grated 3 apples, sliced 1 1/2 cups white wine In a heavy skillet over medium heat lightly brown pork spareribs in butter. Read More …
4 pounds spareribs, cut into 4-rib portions 1 cup ketchup 1/2 cup chili sauce 1/3 cup brown sugar 2 teaspoons yellow mustard 2 teaspoons celery seed 2 cloves garlic, crushed 1/8 teaspoon dried red pepper flakes 1 cup thin onion Read More …
6 large country spareribs (about 4-1/2 pounds) 3/4 cup maple syrup 3/4 cup coarse grained mustard 1/3 cup plus 1 tablespoon packed dark brown sugar 2 teaspoons Tabasco 2 teaspoons soy sauce Salt and coarse ground black pepper Mix maple Read More …