Best 4 Boneless Dry Ribs Recipes
Tantalize your taste buds with the irresistible flavors of fall-off-the-bone boneless dry ribs. Elevate your grilling skills to create a dish that will leave you and your dinner guests craving more. With the right combination of herbs, spices, and a touch of smokiness, these boneless dry ribs will become a staple in your culinary repertoire. Prepare to embark on a journey of taste exploration as we uncover the secrets to crafting this delectable dish.
Check out the recipes below so you can choose the best recipe for yourself!
DRY GARLIC RIBS
Make and share this Dry Garlic Ribs recipe from Food.com.
Provided by SEvans
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut your pork ribs into cubes or bite size pieces.
- In a ziplock bag mix soysauce, hoisin sauce, garlic powder& Onion Powder.
- Mix thoroughly.
- Put the pork pieces into the bag and refridgerate in the marinade as long as possible- overnight is best.
- When ready to cook the pork pieces- drain off any excess marinade.
- Mix together the flour and cornstarch in either a bowl or a bag.
- Put the pork pieces in to the flour mixture a few at a time to coat them.
- Tap off any excess flour and deep fry/fry in the heated oil.
- Sprinkle the cooked ribs with a bit more garlic after they are cooked.
- Serve hot or cold.
- Prep time does not include marinade time.
THE BEST BONELESS RIBS
These are the best tasting beef ribs I have ever had in my entire life. This recipe was given to me by a dear friend, which was passed on to her in her family. I usually double this recipe when I make it. It's great in the oven or in the crockpot! I like to use the boneless beef spare ribs.
Provided by Chef Chelle in PA
Categories Meat
Time 2h5m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large pot and bring to a slow boil. Simmer for 45 minutes.
- Double wrap ribs in aluminum foil, place in a 9x13-inch baking dish and bake for 1 1/2 hours in a 350°F oven.
- Remove ribs from the aluminum foil.
- Place ribs and sauce in a roaster and bake uncovered for 45 minutes in a 350°F oven.
Nutrition Facts : Calories 481.2, Fat 1.8, SaturatedFat 0.1, Sodium 2796.6, Carbohydrate 100.5, Fiber 5, Sugar 88, Protein 6
BONELESS COUNTRY STYLE RIBS DRY RUB
This recipe is for 1 pound of boneless country style pork ribs.
Provided by Nicole B.
Categories Main Course
Time 2h35m
Number Of Ingredients 10
Steps:
- Add paprika, marjoram, oregano, thyme, pepper, onion powder, garlic powder and salt to a mixing bowl. Stir together until combined.
- Sprinkle the rub evenly onto a plate or a pie plate, then rub the ribs in it until they are coated on all sides. Cook the ribs using either the slow-bake method or the high-temperature method (see notes).
Nutrition Facts : Calories 431 kcal, Carbohydrate 2.1 g, Protein 44.6 g, Fat 26.3 g, SaturatedFat 9.1 g, Cholesterol 171 mg, Sodium 723 mg, Fiber 0.8 g, Sugar 0.5 g, ServingSize 1 serving
SIMPLE PORK RIB DRY RUB
I have used this simple rub to make ribs on the barbi in both Memphis, where I learned, and England, where I now live. The dry rub will stop the ribs from burning on the outside, as happens with some wet sauces. This rub is hot and sweet, which makes it perfect for ribs. The proportions of ingredients can be adjusted to taste. On two continents, I've received nothing but compliments for this recipe. I use this for approximately 2 kilograms ribs.
Provided by Bob Goldsmith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 25 g, Fat 1.1 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 2625.7 mg, Sugar 18.2 g
Tips:
- Choose the right ribs: Select meaty, thick-cut pork ribs for a juicy and flavorful dish.
- Prepare the ribs: Remove the membrane from the back of the ribs to ensure they cook evenly and become tender.
- Use a flavorful marinade or rub: Experiment with different combinations of spices, herbs, and sauces to create a marinade or rub that suits your taste preferences.
- Cook the ribs slowly and low: This allows the collagen in the ribs to break down, resulting in fall-off-the-bone tenderness.
- Glaze the ribs during the last 30 minutes of cooking: This adds a sweet and sticky coating to the ribs and helps them caramelize.
- Let the ribs rest before serving: This allows the juices to redistribute throughout the ribs, resulting in a more flavorful and tender dish.
Conclusion:
Boneless dry ribs are a versatile and delicious dish that can be enjoyed as an appetizer, main course, or party snack. With a variety of marinades, rubs, and cooking methods to choose from, you can easily customize this dish to suit your taste preferences. Whether you prefer a sweet and tangy glaze or a spicy and smoky rub, boneless dry ribs are sure to be a hit with family and friends.
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