Sweet and Spicy Country-Style Ribs
Sweet and Spicy Country-Style Ribs might be a good recipe to expand your main course collection. One serving contains 506 calories, 25g of protein, and 20g of fat. This recipe serves 6. For $3.31 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is liked by 3 foodies and cooks. It is a good option if you're following a gluten free diet. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. A mixture of mustard, vegetable oil, vegetable scraps - carrot, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a good spoonacular score of 62%. Similar recipes include Sweet and Sour Country Style Ribs, Sweet 'n' Spicy Country Ribs, and Slow-Cooker Country-Style Ribs and Sauerkraut.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 pounds country-style pork ribs or beef short ribs
2 tablespoons lard (pork), tallow, or vegetable oil (
1 small yellow onion, finely chopped
1 clove garlic, minced
2 tablespoons unsalted butter
1 1/2 cups tomato sauce
cup apple cider vinegar
cup honey
1 tablespoon bottled pepper sauce or hot sauce (I used Sriracha)
2 teaspoons cayenne pepper
2 teaspoons ancho chili powder
1/2 teaspoon salt
1/2 teaspoon dry mustard
vegetable scraps – carrot, onion, ce
2 cups chicken or beef stock, preferably homemade
water to cover, if needed
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Heat the fat in a 6-quart enameled Dutch oven over medium high heat and brown the ribs on all sides. Pour in the stock; add water to cover if necessary. Add the vegetable scraps and bring to a boil. Lower the heat to a simmer, cover and cook for 45 minutes to an hour, or until the ribs are tender. While the ribs are braising, saute the onions over medium-low heat in a large cast iron skillet until soft; add the garlic and saute for another minute more. Stir in tomato sauce, vinegar, honey, pepper or hot sauce, cayenne pepper, chili chili powder, salt and dry mustard. Bring the mixture to a boil, then reduce heat and simmer, uncovered for 25 minutes, stirring occasionally. When the ribs are tender, remove them from the braising liquid and add them to the spicy tomato sauce in the pan. Raise the heat and cook, stirring frequently, until the sauce has glazed the ribs, about 10 minutes. Serve with the remaining sauce on the side, if desired.
Step by step:
1. Heat the fat in a 6-quart enameled Dutch oven over medium high heat and brown the ribs on all sides.
2. Pour in the stock; add water to cover if necessary.
3. Add the vegetable scraps and bring to a boil. Lower the heat to a simmer, cover and cook for 45 minutes to an hour, or until the ribs are tender.
4. While the ribs are braising, saute the onions over medium-low heat in a large cast iron skillet until soft; add the garlic and saute for another minute more. Stir in tomato sauce, vinegar, honey, pepper or hot sauce, cayenne pepper, chili chili powder, salt and dry mustard. Bring the mixture to a boil, then reduce heat and simmer, uncovered for 25 minutes, stirring occasionally.
5. When the ribs are tender, remove them from the braising liquid and add them to the spicy tomato sauce in the pan. Raise the heat and cook, stirring frequently, until the sauce has glazed the ribs, about 10 minutes.
6. Serve with the remaining sauce on the side, if desired.
Nutrition Information:
covered percent of daily need
