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Meat

Meatloaf, Roasts, Lamb, etc
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After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.

Recipe #8701

These take time because of the long marinating time, but are well worth it. They are to die for if you love ribs! I didn't include the marinating or cook time in the preparation time and only included the actual time boiling & grilling in the cook time, but because of the long marinating time, you'll need to do start these the day before you want to prepare them.

Recipe #33651

Being from Texas, I love spare ribs! The fact that they're cooked at a lower temperature for a long time, makes them really tender. The ginger peachy sauce makes them yummy!

Recipe #94617

This is one of my main stand ins during winter months when I crave slow cooked flavors of beef. Horseradish and hint of curry may sound strange, but these two flavors go extremely well together. This recipe is not a beef curry recipe. Instead, a small amount of curry is used as a backdrop flavoring only....just a hint of curry and not meant as a curry dish. I love this simple rustic dish. It is a bit Asian and mostly Western inspired. Do not use Asian/Korean style thin beef short ribs used mainly for quick grilling. Although other cuts of beef will work (cubed), beef short ribs is best for this recipe. This recipe will work really well in crock pot too.

Recipe #187310

I have wonderful memories of coming home from church on Sunday and the aroma of this sauce simmering made my mouth water. This cooking method makes them fall-off-the-bone tender. Mom used regular ribs as she was feeding a family of 7, but I prefer babybacks. Regular and country-style work just as well.

Recipe #191237

4 Reviews |  By Deely

If you are looking for something different to do with pork, this is a great recipe. I adapted this from the Better Homes and Gardens Meat Cookbook, circa 1960. It originally called for veal. I've been making this recipe for 25 years and it is a family favorite. It's an easy recipe and you'll have the ingredients in your cupboard. The recipe calls for skewering the meat on 9 inch skewers, but when making it for the family, I just brown and bake the cubed meat in a cast iron pan. For company, I do skewer the meat. And, I do reduce the salt content and allow guests to add it to their own taste.

Recipe #113731

This recipe is quite simple and the results are incredible. I usually double the rub recipe and store it in a jar for next time. If you've never tried ribs before, try this recipe. This recipe can be made on the grill or in the oven.

Recipe #115035

We love BBQ ribs, especially homemade. I took a copycat recipe and made some changes that gives the sauce a sweet tangy flavor. I always make extra sauce so I can keep pouring over the ribs as they are roasting.

Recipe #146142

I got this recipe from an elderly gentleman who volunteered to cook up a bunch of ribs for a fundraiser I was hosting. The fundraiser was a huge success, and my family and I have enjoyed this recipe immensely over the years. You can use either baby back or spareribs. Even country style ribs will work, but you'll have to adjust the cooking time.

Recipe #152453

Here in Texas we generally don't cook our ribs with BBQ sauce. But being a Texan by choice, rather than birth, I occasionally get the urge to get sauce all over the place. Here is the recipe I love best when the spirit strikes. Prep time does not include the time marinating the ribs over night.

Recipe #153807

We love Short Ribs, the meat is tender. ENJOY. Finalist in RSC#8 Caribbean contest.

Recipe #161343

This is from Rachael Ray's Everyday with Rachael Ray. I had some extra jam from my blackberry bushes left and wanted to use it up. I made mine on the grill while she did hers in the oven. I like to boil my baby backs for around 1/2 hours then place them on the grill and brush the sauce on them. This sauce is sweet with a kick (the chili powder).

Recipe #168751

Flavorful ribs with mango, chipotle, and tequila. These are prepared the day before serving so that the flavors can mellow.

Recipe #181519

This has been my most favorite rib recipe for the longest time. My DS and DD have always requested this dish when they come home during the summer.(BBQ time!!) I hope you will enjoy this dish. It is from a cook book called "HOT & SPICY" by Better Homes Gardens that I picked up at the store. I have a couple of excellent recipes out of this book. ENJOY!!! Cooking time includes chill time.

Recipe #185618

My family roots are half Irish and half German. This comforting, cold and windy night favorite has scored big with my family. Best served with fluffy mashed potatoes and a big glass of cold milk!!

Recipe #185652

These are the only ribs that I eat now. They will be the most tender slab of ribs you've ever had. I got this recipe from my dad who tweaked it over the years.

Recipe #186273

This is a culmination of trials and errors. Be sure to watch the ribs on the bbq as flare ups will occur due to the fatty ribs. Very tender and tasty. My husbands secret recipe.

Recipe #190652

4 Reviews |  By Katha

Great when company's coming & you have a busy day ahead.All can be done the night before & started in the morning. Great served with buttered boiled red potatoes.

Recipe #191913

Very tender and yummy BBQ ribs from the oven, enjoy!

Recipe #199422

This is an awesome and easy-to-make rib recipe. I always thought it was my mother's creation, but a few years ago I found a very similar version in a 1950s Better Homes and Gardens Cookbook. We'll never know who made it first. My mother was a home economist, and a goddess of recipes -- I should post more of her gems. Anyway, I usually make this with pork ribs (almost any cut), but also discovered that it was great for beef ribs. That was when I lived in Syria and pork was hard to get. The first time I ordered ribs from the Syrian butcher, he proudly and kindly cut out the ribs. Bummer. By the way, don't be put off by the number of steps. This is really easy to make.

Recipe #202104

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