Red Hot Ribs Recipe
Description:
Indulge in the fiery flavors of these Red Hot Ribs, a tantalizing adaptation from a Sheila Lukins short-ribs recipe discovered in the Sunday newspaper supplement, “Parade”. Transforming the original beef ribs into succulent spareribs, this dish boasts a symphony of spices that will set your taste buds ablaze. With a preparation time that excludes marinating, this recipe is perfect for those seeking a flavorful yet low-carb option for weeknight dinners.
- Total Time: 3 hours
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Serving: 4
Nutritional Information (per serving):
- Calories: 1340.3
- Fat Content: 95.4g
- Saturated Fat Content: 32.1g
- Cholesterol Content: 369.5mg
- Sodium Content: 1228.4mg
- Carbohydrate Content: 16.1g
- Fiber Content: 2.4g
- Sugar Content: 8.1g
- Protein Content: 105.3g
Ingredients:
| Quantity | Ingredients |
|---|---|
| 2 | Garlic Granules |
| – | Worcestershire Sauce |
| – | Extra Virgin Olive Oil |
| – | Onions |
| – | Garlic |
| 2-3 | Dijon Mustard |
| 2 | Fresh Lemon Juice |
| 2 | Cider Vinegar |
| 1/4 | Worcestershire Sauce |
| 1/4 | Chili Powder |
| – | Brown Sugar |
| 2 | Beef Broth |
Instructions:
-
Preparation: Generously season the rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste. Rub the ribs with Worcestershire sauce followed by a coating of olive oil. Place the seasoned ribs in a Ziploc plastic bag, seal, and marinate in the refrigerator for at least overnight, preferably two nights, turning and kneading regularly.
-
Preheat Oven: Spray a 9″x13″x2″ (or larger) casserole dish with nonstick spray and preheat the oven to 425°F (218°C).
-
Brown Ribs: Heat olive oil in a large skillet over medium-high heat. Brown the ribs well on all sides, then drain them and transfer them to the prepared casserole dish, meaty side down. Set aside.
-
Prepare Onion Mixture: Drain excess fat from the skillet or add more olive oil as needed to total about 2 tablespoons. Reduce the heat to medium, then add sliced onions. Stir to coat with oil and sauté until the onions begin to soften. Add minced garlic and continue to sauté for another 3-4 minutes.
-
Prepare Sauce: While the onions are cooking, combine all the remaining ingredients in a medium bowl. Whisk until smooth, adjusting seasonings, lemon juice, and vinegar to taste.
-
Cook Onion Mixture: Stir the sauce mixture into the skillet with the onions and continue cooking until the mixture boils. Spread the onion mixture over the ribs in the casserole dish, ensuring some goes underneath.
-
Bake: Cover the dish with aluminum foil and place it in the preheated oven. Immediately reduce the oven temperature to 350°F (177°C). Bake, covered, for 1 hour. Then, remove the foil, turn the ribs meaty side up, pushing them back under the onions, and bake for an additional hour.
-
Serve: Transfer the ribs to a serving platter, leaving as much sauce as possible in the casserole dish, and tent the ribs with foil. Allow the sauce to sit for a couple of minutes, then blot the surface with paper towels to remove excess grease. Taste and adjust tartness and seasonings as desired. Spoon the sauce over the ribs and serve immediately. Optionally, remove leftover meat from bones and save with sauce for use in barbecue sandwiches.
-
Accompaniment: Serve with Cabbage and Daikon Slaw to complement the fiery flavors of the Red Hot Ribs.
Prepare to embark on a culinary journey filled with robust flavors and tender meat that will leave your guests craving for more. Enjoy the sizzle and spice of these Red Hot Ribs as they become a staple on your weeknight dinner menu! 🌶️🍖
