Recipe by Dragon
These savoury pork button ribs make me think of summer. I cooked these gorgeous ribs in the oven but they can easily be grilled on a barbeque when the weather is nicer....which I hope will be really soon. :) Enjoy!
Serves: 4-6
Ingredients:2 large garlic cloves, minced
1 large bay leaf, crumbled fine
2 teaspoons paprika
1 tablespoon kosher or coarse salt
1/4 teaspoon cayenne pepper
1 teaspoon chili paste
1 tablespoon brown sugar
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon lemon juice
2 lbs of pork button ribs
lemon slices to garnish
Directions:
1. Using a mortar and pestle (or food processor), mash the garlic, bay leaf, paprika, salt, chili paste, sugar, black pepper, olive oil and lemon juice into a paste.
2. Put the paste mixture into a large ziploc bag. Add ribs to the bag, seal the bag and rub the paste all over the ribs. Refrigerate for at least 3 hours.
3. Preheat the oven to 350°F. Let the ribs sit a room temperature until the oven is preheated.
4. Arrange the ribs on a lightly greased cookie sheet and place in the center of the oven. Cook ribs for about 30-40 minutes, or until they turn golden brown and are fully cooked; turn occasionally.
5. Let the ribs rest for 5 minutes then cut the them into sections. Squeeze some lemon juice over the ribs and serve with additional lemon slices.
These looks so good! Really flavorful!
ReplyDeleteCheers,
Rosa
Hello Dragon; I don't know how I've lost your blog address. I'm more then happy to see you again!
ReplyDeleteSincerely, Nina
Your ribs look SO good - my hubby would go crazy over these!
ReplyDeleteThese look so delicious, I've been thinking about making ribs lately, your picture makes me want to do it right now!
ReplyDeleteThis looks amazing and I am thinking a grill would be perfect.
ReplyDeleteAwesome job!
I love seeing what ingredients people use as a seasoning/rub. Perfect.
ReplyDeleteThese look so tasty!
ReplyDeleteWhat tasty ribs. Can't wait to try the apple cocktail..........
ReplyDeleteYes... they look like summer´s coming :-)
ReplyDeleteI've never heard of pork button ribs. It looks super tasty!
ReplyDeleteThanks so much for visiting my blog! I am all about the ribs. Yours look so good with all of the spices.
ReplyDeleteMy boyfriend would propose to me if I made these for him. They look and sound amazing!
ReplyDeleteThanks for visiting my blog! I appreciate your comment. I look forward to following yours.
these ribs are right up my alley. Cant wait for the dog days of summer! :)
ReplyDeleteThese made me so hungry; looks absolutely delicious! Will have to give it a try soon.
ReplyDeleteThere is now a dragon berry rum from Bacardi. :) Thought of you when I saw the name.
ReplyDeleteThank You! :) It's a Pampered Chef recipe slightly modified..very delicious and definitely worth trying on a busy night.
ReplyDeleteI'm loovvinngg your blog and so many of your recipes; I keep saving so many of them to add to my weekly menus :)
My husband would love this. I've been so busy that I'm just catching up on cooking, blogging, and reading, and everything you've been making looks sooo good!
ReplyDeleteA perfect Hello to Spring! With my need to rush Spring I will be making these ribs tomorrow night!
ReplyDeleteThanks for visiting our blog. I look forward to following yours! Pam of 2 stews
Gorgeous ribs--they sound yummy!
ReplyDeleteBy the way, what are 'button' ribs? I've never heard that term before.
My hubby will love me even more if I make this for dinner:)
ReplyDeleteAmanda: Here is some info on pork button ribs - http://www.recipetips.com/kitchen-tips/t--308/pork-ribs.asp
ReplyDeleteAha! So they are the 'floating' ribs--excellent info. Thanks for clarifying!
ReplyDeleteUmmm, more ribs on the readr plate...this is killing me and I'm about to fast before Greek Easter. The dry rub you used sounds delish.
ReplyDeleteI can only imagine how good this must be with that spice mix..
ReplyDeleteI'm making these now-but that seems like an unlikely amount of salt... One Tbsp for 2 lbs? I reduced to 1t. So far seems great. (Even better, I got my ribs for less than $2! People dont know what they are so they get reduced!) thanks for the recipe!
ReplyDeleteWhat would you serve as sides for this recipe?
ReplyDeleteI made these ribs for supper this evening. I hate to be one of those people who change recipes and then comment. But it is what it is. I doubled the lemon juice and "sugar" to suit our taste. I had no chili paste so used sambal olek. We are diabetic so I used a brown sugar alternative. Everything else I left true to the recipe. It was very, very, very good! The flavour was spot on. The marinade was quick and easy to make using the small grinder that came with my blender. The marinade alone is good enough to eat with a spoon. I served it with a Caesar salad which was perfect. I would imagine the sugar would have given it a better glaze and maybe a touch of stickiness. Definitely a keeper! Thanks!
ReplyDeleteYou have some weird comments about how “good these look” and “my husband would love these”. Did anyone actually try the recipe? I did, and I loved it. I would really encourage people to try this recipe before commenting.
ReplyDeleteWonder if they could be made pan fried?
ReplyDeleteI made them once already and my family loved them. Would like to try to pan fry them this time because I can’t use my oven. Any suggestions how to get the best results?
ReplyDelete