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By Marg (CaymanDesigns) on May 6, 2013
By Pi-E on April 17, 2013
"From the Great RIBS Book by Hugh Carpenter and Teri Sandison (outstanding little book). I used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous. According to the book, you need to remove the membrane on the bony side, if you don't the ribs will be tough."
Ingredients: plum sauce, dark sesame oil...
Prep Time: 8 hrs
Total Time: 9 hrs 30 mins
By Brittta on March 17, 2013
"NOTE THE TEMPERATURE CHANGE HALF WAY THROUGH THE COOKING! The "three steps" to this involve browning the ribs with your favorite seasonings, then with the sauce, then covering with foil and forgetting about them. The ingredient amounts are completely flexible and are all done to personal taste. I couldn't post the recipe without a..."
Prep Time: 10 mins
Total Time: 3 hrs 10 mins
By Nif on February 22, 2013
"3 steps to great ribs with an Asian flair from the Best of Bridge ladies. I baked these ribs in the oven for about 30 minutes at 375F and they turned out great. Also, I have made half of the recipe for 3 of us, serving the ribs with stuffed potatoes and salad. Enjoy!"
Ingredients: pork back ribs, hoisin sauce...
Prep Time: 15 mins
Total Time: 1 hrs 15 mins
By Timothy J Higgins Eva on February 11, 2013
"This is/was adapted from The Encylopedia of Cajun & Creole Cuisine. The recipe is attributed to the brother of Pirate Jean Lafitte, who was know for his culinary prowess!"
Prep Time: 20 mins
Total Time: 1 hrs 20 mins
By Kittencalskitchen on January 19, 2013
"There should be enough marinade for about 2-1/2 pounds of beef or chicken you may double the marinade ingredients but keep the fresh garlic and green onion at the same amount --- the meat needs to come down to almost room temperature before grilling so plan well ahead, also there is a marinating time of 8-24 hours, you may omit the cayenne completely..."
Prep Time: 24 hrs
Total Time: 24 hrs
By Kerfuffle-Upon-Wincle on January 17, 2013
"From TOH's facebook page promoting Easy recipes from the NEW Taste of Home Cooking School Cookbook: Chinese Pork Ribs uses a slow cooker to “cheat-it” instead of ordering take-out Recommended by June Ross of Belmont, North Carolina. -- Originally published as Chinese Pork Ribs in Quick Cooking September/October 2002, p49"
Ingredients: country-style pork ribs, fresh gingerroot...
Prep Time: 5 mins
Total Time: 7 hrs 5 mins
By JoAnn on August 15, 2012