Do You Have a Great Pork Spare Rib Recipe?

Do you have a great pork spare rib recipe?

Do You Have a Great Pork Spare Rib Recipe? 1

1/4 cup garlic, minced plus 2 garlic cloves, sliced 1/4 cup fresh sage leaves, finely chopped 1/4 cup fresh rosemary, finely chopped 2 tablespoons salt 1 tablespoon fresh ground black pepper 1 tablespoon crushed red pepper flakes 2 teaspoons crushed red pepper flakes 7 lbs pork spareribs 7 tablespoons extra virgin olive oil 3 1/2 cups canned whole tomatoes, crushed(You can use canned crushed tomatoes, but I think the whole ones are less acidic and of higher qualit) 1 1/2 tablespoons worcestershire sauce 1 1/2 tablespoons hot pepper sauce(like Tabasco) 1 cup dry white wine Instructions Ribs: 1. Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator. 2. Preheat the oven to 375 degrees F. 3. Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours. Sauce: 4. Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside. 5. When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.

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3-in-1 b/c I'm stingy w/my points :)?

1) I sure do.try this shrimp and linguine recipe, it sounds odd because of the peanut butter but i assure you it is delicious. Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp. Cover and simmer for 2 mins or until sauce is smooth. Add shrimp and simmer for another minute or so being careful not to overcook the shrimp. Mix shrimp, pasta, and sauce all together. Delicious. If you like things more spicyy, add lots of red pepper flakes or do not take the seeds out of the jalapeno pepper. 2) Um my signature dish.that's a toughie. Either my grandma's (now my) recipe for sour cream chicken.or chicken fajitas. Sour cream chicken is basically chicken breasts baked, then save the drippings and add flour, LOTS of sour cream, a little chicken brother, and LOTS of hungarian paprika. On the side we usually have tons of thick mashed potatoes and green beans with carrots. My chicken fajitas are my specialty also because theyre my favourite thing to eat. 3) My comfort foods: thick mashed potatoes soaked in rich brown gravy, spicy chicken wings, au gratin/scalloped potatoes with lots of cheese and butter, macaroni and cheese - extra cheesy of course. As you can tell im big on southern style, definitely not diet, cheesy and buttery food. lol :)

Do You Have a Great Pork Spare Rib Recipe? 2

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Does anyone know the name for this arabic dish and could give me the recipe?

Shakshouka -------------------------------------------------------------------------------- (Very appealing to Western taste) 4 Tomatoes, peeled, seeded and chopped 4 Big size green peppers, seeded and chopped 1/2 teaspoon Ground corriander Fry green peppers with tablespoon vegetable oil and teaspoon olive oil. When slightly tender, add over the garlic and cook a few minutes longer. Add over the rest of the ingredients and stir over medium heat for 10 minutes or till mixture thickens. Serve this appetizer with fresh pita bread,Hummus and thinly sliced Beef or Lamb Hummus With Spicy Lamb Two 15-ounce cans chickpeas, drained 1/3 cup sesame tahini Juice of 1 lemon (about 1/4 cup) 1/3 cup water 2 cloves garlic, thinly sliced 1/2 teaspoon cumin 1 teaspoon salt 1 tablespoon olive oil 1 small yellow onion, diced 1/4 teaspoon allspice 1/4 teaspoon cinnamon 1/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 1/2 pound ground lamb 1 tablespoon finely chopped fresh parsley 2 teaspoons smoked paprika Fresh pita bread Combine the chickpeas, tahini, lemon juice, water, garlic, cumin and salt in a food processor and pulse until chunky smooth, about 10 to 15 seconds. Set aside. Heat the oil in a large skillet over a medium-high flame. Add the onion, allspice, cinnamon and both peppers. Saute until onion is tender, about 4 minutes. Add the lamb and saute until browned, about 8 minutes. Remove from the heat. Spoon the hummus into a wide, shallow bowl, making a well in the center. Garnish the hummus with parsley and paprika. Use a slotted spoon to transfer the lamb, draining the fat, into the well. Serve with fresh pita. Makes 4 to 6 servings. Beef Shawarma -------------------------------------------------------------------------------- Small tenderloin of beef, about 3 lbs (trim skin layer if necessary; ask butcher for details) 1 cup catsup (TRUST ME!) 1 Tbs shawarma spice 1 cup fresh lemon juice ½ cup olive oil 1 Tbs dried cilantro (coriander leaves) 1 large onion, color your choice, finely diced 2 medium to large ripe tomatoes, finely chopped Slice tenderloin 1/4" thick (firming the meat by partially freezing helps), then dice coarsely. Be sure undesirable skin has been removed! Meat slices can be smoked, low heat, for a couple of hours over the wood of your choice. I like oak, or alder. However, the smoking step can be omitted, as a matter of time or preference. Combine all other ingredients, except onion and tomatoes. Stir in with meat, and place in a suitable container to marinate for 8-48 hours in a cold refrigerator. To cook, spread meat/marinade evenly over shallow cakesheet, roaster, etc. Broil close to the upper burner, until desired doneness. Spread tomatoes and onions over mix, broil further until veggies are tender. Stir, and serve with hummus ,tomatos and flatbread wedges. Note: This recipe works well with lamb or chicken, too, same quantity, by weight.

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