Eat With Your Hands Sparerib Marinade With Onion Salad Idea Food

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SPARERIB MARINADE



Sparerib Marinade image

Make and share this Sparerib Marinade recipe from Food.com.

Provided by kathy.cholewa

Categories     < 4 Hours

Time 2h10m

Yield 1 cups, 4-6 serving(s)

Number Of Ingredients 9

2 green onions
4 pieces fresh parsley
2 stalks celery
1 lime (use only half of the lime with peel)
1 -2 hot pepper (the small yellow or orange ones)
4 tablespoons msg
1/4 cup vinegar
1/4 cup water
1/2 cup sugar

Steps:

  • Blend all ingredients in a blender, cut slices in the ribs and chicken, spread mixture and let sit for an hour or two.
  • Note: the sauce because of the hot peppers is very hot to the taste before it is cooked, however, the heat from the peppers dissipates after it is cooked.

Nutrition Facts : Calories 114.2, Fat 0.1, Sodium 18.9, Carbohydrate 29, Fiber 1.1, Sugar 26.4, Protein 0.6

TEQUILA BBQ SPARE RIBS



Tequila BBQ Spare Ribs image

Provided by Guy Fieri

Categories     main-dish

Time 3h45m

Yield 4 to 6 servings

Number Of Ingredients 17

Two 4-pound slabs pork spare ribs, St. Louis style-cut
2 tablespoons ground cumin
2 tablespoons granulated garlic
2 tablespoons onion powder
2 tablespoons paprika
2 tablespoons kosher salt
2 teaspoons ground black pepper
1 teaspoon ancho chile powder
Tequila BBQ sauce, for serving, recipe follows
1 small California/New Mexico dried chile
One 6-ounce can tomato paste
1 cup packed light brown sugar
1/2 cup white tequila
1/4 cup lime juice
1 tablespoon minced fresh garlic
1 tablespoon molasses
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 275 degrees F.
  • Begin by trimming the ribs of any excess fat or sinew. Remove the thin membrane from the back side of the ribs and discard. Make the rub by combining the cumin, garlic, onion powder, paprika, salt, pepper and ancho chile powder together in a mixing bowl.
  • Set a few large sheets of foil out (one set for each slab). Place 1 rack on each sheet and divide the dry rub between each slab. Rub the mixture into the ribs on both sides, and then fold the foil over to form a sealed pouch around each rack. At this stage make sure the racks are meat-side down. Place each pouch on a roasting tray and bake in the oven for 2 hours. After 2 hours, open up the foil and peel back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, and then cook for 1 1/2 more hours with the open foil. When done, the ribs will be tender and the meat will have shrunk back from the bones. Finish under the broiler to add more color, 1 to 2 minutes.
  • Serve the ribs with Tequila BBQ Sauce.
  • Begin by placing the dried chile in a bowl with 1/4 cup hot water to rehydrate. In a medium saucepan, add the tomato paste, light brown sugar, tequila, lime juice, garlic and molasses. Stir well and bring to a gentle simmer. Add in the chile and soaking water, season with salt and pepper and simmer until the flavors meld together, 2 to 3 minutes. Process with a blender until smooth and serve with the ribs as a dipping sauce.

EAT-WITH-YOUR-HANDS SPARERIB MARINADE (WITH ONION SALAD IDEA)



Eat-With-Your-Hands Sparerib Marinade (With Onion Salad Idea) image

This is not for knives and forks! Rather put out finger bowls and paper napkins, and do what came naturally for those ancient cave people who discovered grilling. Please do not substitute the apricot jam: it has a flavour uniquely suited to this kind of marinade. Make this the last grill of summer, and I'd suggest your favourite chilled unwooded chardonnay with it! ;)This recipe comes from a highly popular Afrikaans travel magazine called "Weg" -- which more or less means, "Away", as in: "Away we go!"

Provided by Zurie

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup red wine vinegar
1/4 cup tomato ketchup (the thick, real-tomato type!)
1 tablespoon coarse grain mustard
1 tablespoon brown sugar
5 tablespoons soy sauce
2 tablespoons apricot jam
3 garlic cloves, chopped and bashed a bit
3 tablespoons gingerroot, fresh, cut, chopped and bashed
1 teaspoon dried hot pepper flakes (or to taste)
coarse black pepper, to taste
2 lbs pork spareribs (or use enough for 4 people)

Steps:

  • Prepare, measure out, and mix all the ingredients for the marinade. Whisk well.
  • The recipe mentions "2 spareribs" but you'll know how much you need, or whether you want to cut it slightly smaller than 2 pieces, which are quite large.
  • Pour the marinade over the ribs, and brush it on all over. (Use a glass or other non-reactive container).
  • Loosely cover and leave for a few hours. Overnight is best.
  • Grill over hot coals until it threatens to catch. Turn once, and grill for about another 10 minutes while you brush on the marinade every now and then.
  • Leave the grilled ribs under foil (in a warm spot) for a few minutes, cut up into pieces easily taken in hand (!), and present on a heated plate. Whether you need more salt is a question of personal taste.
  • Surprisingly, this salad idea goes well with it: thinly sliced red onions which were mixed with a little sugar and a pinch of salt, and sprinkled with lemon juice. Do ahead so sugar can melt. (Just use your own intuition: no recipe exists!).

Nutrition Facts : Calories 705.1, Fat 53.3, SaturatedFat 17.1, Cholesterol 181.8, Sodium 1615.3, Carbohydrate 16.6, Fiber 0.5, Sugar 11.7, Protein 38.1

SWEET ONION SALAD



Sweet Onion Salad image

Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

1 small Vidalia onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cup)
1 small red onion, very thinly sliced with a sharp knife or a mandoline (about 1 1/2 cups)
3 tablespoon sherry vinegar
1 tablespoon honey
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
2 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
1 medium head radicchio (about 8 ounces), cored, leaves separated and cut into 1/2-inch pieces (about 2 1/2 cups)
2 large leaves red-leaf lettuce, torn into small pieces (about 2 cups)
1 cup red and yellow grape tomatoes (about 5 ounces), halved if large
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

  • Put onions into a large bowl of cold water. Swish onions with your hands until water becomes cloudy. Transfer onions to a clean bowl of cold water, and let soak 15 minutes. Repeat twice. Drain, and pat dry. Transfer to a large bowl.
  • Whisk together vinegar, honey, lemon juice, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.
  • Add radicchio, lettuce, tomatoes, and parsley to bowl with onions. Drizzle with dressing to taste, and toss. Serve with remaining dressing on the side.

Nutrition Facts : Calories 149 g, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 119 g

TOMATO & ONION SALAD



Tomato & onion salad image

A simple and fresh, fat-free salad with influences from Cape Town

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Lunch, Side dish

Time 10m

Number Of Ingredients 7

1 onion , thinly sliced
4 tomatoes , sliced
1⁄2 cucumber , sliced (optional)
1 green chilli , deseeded and finely chopped
2 garlic cloves , finely chopped
2 tbsp white malt vinegar
1 tsp caster sugar

Steps:

  • Pour boiling water over the onion and leave for 10 mins.
  • Arrange the tomatoes and cucumber (if using) on a plate, then scatter over the drained onions.
  • Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.
  • This can be prepared and chilled up to 1 hr ahead, but dress just before serving.

Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

MARINATED SALAD



Marinated Salad image

This is a delicious salad that can be made ahead of time. The marinating gives it a lot of flavor and your family will be sure to love it.-Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 7

4 cups fresh cauliflowerets
4 cups fresh broccoli florets
1 medium red onion, halved and sliced
1 can (8 ounces) sliced water chestnuts, drained
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 bottle (16 ounces) Italian salad dressing

Steps:

  • In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 144 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 646mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

MARINATED ONION SALAD



Marinated Onion Salad image

Everyone knows how sweet onions flavor all kinds of food. But in this recipe, they take center stage! This salad is a nice addition to any table.-Michelle Wrightsman, Linwood, Kansas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16-20 servings.

Number Of Ingredients 11

3 medium sweet onions, thinly sliced
4 cups boiling water
4 medium cucumbers, thinly sliced
1 cup plain yogurt
1 teaspoon lemon juice
1-1/2 teaspoons salt
1/8 teaspoon pepper
Dash Worcestershire sauce
Dash vinegar
1 teaspoon dill weed, optional
2 tablespoons minced fresh parsley

Steps:

  • Separate onions into rings and place in a large bowl; pour water over onions. Let stand 1 minute; drain. Add cucumbers. , In a small bowl, combine the yogurt, lemon juice, salt, pepper, Worcestershire sauce, vinegar and dill if desired; mix well. Pour over onion mixture; toss to coat. Chill until ready to serve. Sprinkle with parsley. Serve with a slotted spoon.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 184mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

DYNAMITE BOURBON RIBS



Dynamite Bourbon Ribs image

These are best cooked on the grill, but you can remove them from the marinade and bake them in the oven at 350 degrees. This marinade is excellent on prime rib, fish or chicken. Serve with a crispy salad and garlic cheese potatoes for a great dinner!

Provided by Perri Pender

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Country-Style Ribs

Time 5h10m

Yield 6

Number Of Ingredients 5

1 cup dark brown sugar
⅔ cup bourbon
1 cup light soy sauce
4 cloves garlic
3 pounds country style pork ribs

Steps:

  • Process brown sugar, bourbon, soy sauce, and garlic in a food processor or blender to mince garlic with other ingredients. Pour over ribs, and marinate for several hours in the refrigerator.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Place ribs on grate, and cover. Cook for 45 minutes to 1 hour depending on thickness of your ribs. When finished, the internal temperature of the ribs should be 160 degrees F (70 degrees C) when taken with a meat thermometer.

Nutrition Facts : Calories 658.9 calories, Carbohydrate 40.3 g, Cholesterol 167.8 mg, Fat 26.9 g, Fiber 0.4 g, Protein 46.2 g, SaturatedFat 9.5 g, Sodium 1570.3 mg, Sugar 36.3 g

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