Crushed Peppercorn And Orange Glazed Ribs the best you will ever eat. We’re talking classic Ribs here, things like glazed ribs / ribs make all the difference. More recipes with glazed ribs / ribs below.
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Crushed Peppercorn And Orange Glazed Ribs Ingredients
6 pounds beef ribs or your favorite ribs
CRUSHED PEPPERCORN AND ORANGE GLAZE
1/2 tablespoon red peppercorns
1/2 tablespoon block peppercorns
1/2 tablespoon white peppercorns
1/2 tablespoon green peppercorns
1 tablespoon minced orange zest
1/2 cup freshly squeezed orange juice
1/2 cup hoisin sauce
1/4 cup wine vinegar
5 cloves garlic — finely minced
1/4 cup minced green onions green and white parts
1/4 cup minced cilantro sprigs
Ribs Crushed Peppercorn And Orange Glazed Ribs
Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Then place the ribs in a rectangular dish or baking pan.
To make the glaze, place the peppercorns in a spice grinder and grind them to a powder. Rub the ground pepper across the surface of the meat. In a bowl, combine all the remaining glaze ingredients and stir well. Makes 1 1/3 cups.
Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours.
If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill.
To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once.
More Ribs Recipes with keyword glazed-ribs
- Ribs Crushed Peppercorn And Orange Glazed Ribs Recipe
Ingredients: 6 pounds beef ribs or your favorite ribs, CRUSHED PEPPERCORN AND ORANGE GLAZE, 1/2 tablespoon red peppercorns, 1/2 tablespoon block peppercorns, 1/2 tablespoon white peppercorns, 1/2 tablespoon green peppercorns, 1 tablespoon minced orange zest, 1/2 cup freshly squeezed orange juice, 1/2 cup hoisin sauce, 1/4 cup wine vinegar, 5 cloves garlic -- finely minced, 1/4 cup minced green on
- Ribs Mahogany Glazed Ribs Recipe
Ingredients: 2 sides pork baby back ribs or your favorite ribs, *GLAZE*, 1 cup hoisin sauce, 3/4 cup cup plum sauce, 1/2 cup thin soy sauce 1/3 cup cider vinegar, 1/4 cup dry sherry or Chinese rice wine, 1/4 cup honey, 1/2 cup minced green onion -- green and white parts, 6 cloves garlic -- finely minced METHOD: Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen
- Ribs Moroccan Glazed Ribs Recipe
Ingredients: 2 sides spareribs or your favorite ribs, MOROCCAN GLAZE, Zest from 2 lemons -- finely minced, 1/2 cup freshly squeezed lemon juice, 1/4 cup honey, 3 tablespoons extra virgin olive oil, 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon freshly grated nutmeg, 2 teaspoons sweet paprika, 2 teaspoons cayenne or crushed red pepper flakes -- (2 to 3), 1 teaspoon salt, 6