Any good recipes for boneless country pork spare ribs?

Question

Nothing sweet please....I hate fruit on my meat too.

Answer 1

You can parboil your ribs and then cover them in BBQ sauce and bake in the oven or cook them with sauerkraut.

Country Ribs and Kraut
4 Servings
Prep: 25 min.
Bake: 1 hour

Ingredients
2 to 2-1/2 pounds pork country-style ribs (4 ribs)
1 16-ounce can sauerkraut, rinsed and drained
2 cups shredded red cabbage
1 cup chopped onion
1/4 cup chicken broth
1/4 cup packed brown sugar
1/2 teaspoon caraway seed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg or allspice
1/8 teaspoon pepper
Dash ground cloves

Directions
1. Arrange ribs in a single layer in a shallow roasting pan. Broil 5 to 6 inches from heat for 20 minutes, turning frequently or until browned. Drain well.

2. Meanwhile, in a 3-quart rectangular baking dish combine sauerkraut, cabbage, onion, broth, brown sugar, caraway seed, salt, nutmeg, pepper, and cloves. Season ribs with additional salt and pepper, if desired. Place ribs on top of sauerkraut mixture, pushing ribs down into the mixture. Cover tightly with foil.

3. Bake in a 325 degree F oven for 1 to 1-1/2 hours or until meat is tender. Remover from oven. Serve immediately or cool slightly. Divide mixture into two 1-1/2- or 2-quart rectangular baking dishes.

4. Cover the dishes with foil; chill for at least 2 hours or up to 24 hours.

5. When ready to serve, reheat, covered, in a 350 degree F oven for 30 to 35 minutes or until hot. Spoon juices over ribs. Serve with a slotted spoon. Makes 4 servings.
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Barbecued Ribs and Kraut
3 servings
Prep: 15 minutes
Cook: 25 minutes

Ingredients
1 14-1/2-ounce can sauerkraut, rinsed and drained
2 cups loose-pack frozen diced hash brown potatoes with onion and peppers
1 30.4-ounce package refrigerated cooked pork ribs in barbecue sauce
1/4 cup chicken broth

Directions
1. In a large nonstick skillet combine sauerkraut and potatoes. Cut ribs into 2-rib portions; arrange on top of sauerkraut mixture.

In a small bowl combine any barbecue sauce from package and the chicken broth; drizzle over the mixture in the skillet. Cover and cook over medium heat about 25 minutes or until heated through. Makes 3 servings.

Answer 2

You can go Greek. Make a marinade for them by using per pound of ribs: 1 1/2 - 2 tablespoons of dried oregano, a couple of cloves of minced garlic, 1/2 - 1 teaspoon salt , 1 tablespoon freshly ground black pepper, 2 teaspoons of dried mint. Mix the spices together and add a 2 1/2- 3 tablespoons per pound of extra virgin olive oil to make a marinade. Put the ribs together with the marinade in a plastic bag and marinate for about 2 hour minimum or up to 6 hours altogether.

Roast the ribs uncovered in a roasting pan at 325 until they are completely done and no more pink is on the inside. Alternately, you can grill them over moderately high heat, turning them occasionally so they cook on all sides. 4-5 minutes minimum per side. If you grill, make certain that you are careful, as some ribs are not cut to an even thickness and can cook unevenly.

Answer 3

factors: * 2 a million/2 to 3 lb. us of a style beef ribs, boneless * a million tbsp. oil * a million great onion, quartered & sliced a million/4- to a million/2-inch thick * . * Sauce: * a million/3 cup low sodium soy sauce * a million/2 cup tomato ketchup * a million tbsp. arranged mustard * 3 tbsp. brown sugar * 2 cloves garlic, minced * sprint black pepper * 2 tbsp. apple cider vinegar * a million teaspoon celery seed practise: Trim extra fat from ribs. In a great skillet, brown ribs in oil; flow to the sluggish cooker. place onion slices over the beef ribs. combine all ultimate factors; pour over ribs and onions. conceal and cook dinner on low for 8 to 10 hours. Serves 6.

Answer 4

yup , put them in the crockpot with 2 cans of sauerkraut and cook all day or you can bake the ribs sauerkraut in a baking dish with aluminum foil in the oven for 1 hour on 450... with mashes potatoes!!!

Answer 5

Cover in BBQ, Cover and bake, about 15 minutes before they are done remove cover and let them finish cooking

Answer 6

I've got Black Pepper Black Cherry Pork Tenderloin on Cookshow :
http://www.cookshow.com/video-recipe/black-pepper-black-cherry-pork-tenderloin-73
Just great !

Answer 7

saucy country-style oven ribs
Smooth, salty, tangy, and sweet — this sauce and ribs are a perfect dinner duet.


4 lb boneless country-style pork ribs
1 large onion, finely chopped (2 cups)
4 garlic cloves, minced (2 tablespoons)
2 tablespoons vegetable oil
1 1/2 cups ketchup (12 oz)
2/3 cup honey
1/2 cup cider vinegar
1/2 cup Worcestershire sauce
6 tablespoons fresh lemon juice (from 2 lemons)
2 tablespoons plus 1 teaspoon dry mustard
2 teaspoons drained bottled horseradish
1 teaspoon black pepper

Preparation
Put oven rack in middle position and preheat oven to 350°F.

Put ribs in a 6- to 8-quart pot and cover with water by two inches. Bring to a boil, reduce heat and simmer, uncovered, skimming froth, 30 minutes.

Meanwhile, cook onion and garlic in oil in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until onion is tender, about 15 minutes. Stir in remaining ingredients and simmer, stirring occasionally, 15 minutes.

Drain pork in a colander and pat dry, then arrange in 1 layer using tongs in a 13- by 9-inch baking dish. Pour sauce over pork to coat evenly, then cover dish tightly with foil. Bake 1 hour, then remove foil and carefully turn pork over with tongs and cook, uncovered, until very tender, about 30 minutes. Skim fat from sauce if desired.
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crispy pork with avocado salsa and tomato salsa

4 pounds boneless country-style pork ribs
2 cups (or more) water
1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons fine sea salt
1 teaspoon grated orange peel

1/4 cup brandy

Warm corn tortillas
Avocado Salsa
Fresh tomato salsa
Preparation
Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.

Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)

Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

avocado salsa
3 large ripe avocados, halved, pitted, peeled, coarsely chopped
8 ounces fresh tomatillos, husked, rinsed, coarsely chopped
2 serrano chiles, seeded, coarsely chopped
2 tablespoons chopped white onion
2 tablespoons coarsely chopped fresh cilantro

Preparation
Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill.)
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chilean country ribs

3 cloves garlic, roughly chopped
1 jalapeño, stemmed, seeded, and roughly chopped
4 scallions, white and green parts, chopped
One 7-ounce can chipotle chiles in adobo sauce
3 tablespoons roughly chopped fresh oregano
1 tablespoon kosher salt, plus more to taste
1 1/2 cups red wine vinegar
1 cup pure olive oil
4 pounds country pork ribs
Freshly ground black pepper to taste

Preparation
Combine the garlic, jalapeño, scallions, chipotles, oregano, and salt in a food processor and mix until relatively smooth. While the processor is running, gradually pour in the vinegar and then the oil. Transfer this marinade to a bowl.

Season the ribs with salt and pepper. Put them in a large resealable plastic bag, pour 2 cups of the marinade over them, and refrigerate overnight. Cover and refrigerate the remaining marinade.

Prepare a medium-hot fire in a grill.

Remove the ribs from the bag, shake off the excess marinade, and place on the grill. Grill for 15 to 20 minutes, basting with the reserved marinade and flipping them frequently so that they cook evenly. Serve.

Recommended wine: A red wine with ripe fruit and hints of spice and black pepper, such as a Malbec from Argentina or the Cahors region in France. Of course, the combination of barbecue and beer never misses.

Chef Norman Van Aken shares his tips with Epicurious:
• This simple recipe gets big flavor from chipotle chiles (jalapeños that have been smoked and canned in a spicy brown sauce). Van Aken is a huge fan of chipotles, calling them "a convenience chile" because they need no soaking or toasting and add earthy, smoky flavor to dishes. He likes to purée them and add a teaspoon to sauces, marinades, and even mayonnaise.
• This recipe uses country ribs, a meatier cut than the more common spare or baby back ribs. "The extra fat and meat close to the bone lend a sweeter flavor," says Van Aken.