|by Steven Saunders|
A collection of chic and speedy recipes by the TV chef and owner of the Pink Geranium restaurant.
Tip: Try short ribs for more results.
Results 1 - 10 of 17 for pork short ribs
Result Page: 1
Note: Pork chops or country style ribs may be substituted for pork short ribs, if desired. ... this. Make plenty; it tastes even better the second day.
In oil, saute ... same oil, brown ribs well on all ... mustard, celery and salt. Pour on top of ribs. Simmer, covered, turning occasionally for 1 1/2-2 hours.
ONE DAY AHEAD: Place short ribs in large bowl. ... cup snipped parsley. Add 1 cup milk all at once stirring quickly to make a sticky dough. Drop into stew.
Combine all ingredients except ribs. Cut ribs ... hour. Baste occasionally with sauce, turn from time to time until browned. Refrigerate leftover sauce.
300 - 375 degree oven. Put ribs in glass or ... (medium amount) and cook a while. End result should be dark, gooey and delicious. Serve with light stuff.
Trim off fat from 2 pork hocks, 2 to 3 rib sections beef short ribs. Place in ... in cold water. Remove meat and bones from broth. Simmer for 45 minutes.
Brown ribs adding onion and ... partly brown. When meat is all browned, pour off drippings and add following ingredients to ribs. Cover and simmer 3 hours.
Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle. Add water to cover; bring to boil and then reduce ...
Put a pot ... chosen. Lay the short ribs on the bottom ... want to stuff a couple of green pepper to vary taste. Kolbasz may be used instead of short ribs.
Preheat oven to 350 degrees. Bake ribs in roaster for ... are baking. Drain fat from ribs. Pour sauce over ribs. Bake another hour, basting 2 or 3 times.
Result Page: 1
top of page