DELICIOUS RIBS
African Ribs with Peanut Sauce
Recipe By :
Serving Size : 1
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion -- minced
3 cups chicken broth
1 tablespoon coriander seed -- finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant -- cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika
Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender.
Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.
Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.
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NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.
All-American Ribs
Recipe By : Marlena Spieler
Serving Size : 4
Categories : Grilling Pork
Spareribs Main Dish
Amount Measure Ingredient -- Preparation Method
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2 pounds Pork spareribs, either in a sheet
or separated
4 Leeks -- cut into brushes,
for basting ribs
1 recipe She-Devil Barbecue Sauce -- see * Note
=== DOWN-HOME DRY RUB ===
1 tablespoon Onion powder
1 tablespoon Salt
1 teaspoon Freshly-ground black pepper
3 tablespoons Paprika
1 tablespoon Dry mustard
1 tablespoon Garlic powder
1 tablespoon Crumbled dried bay leaves
=== LONE STAR MOPPIN' SAUCE ===
2/3 cup Cider vinegar
1/3 cup Vegetable oil
1/4 cup Worcestershire sauce
1/2 teaspoon Tabasco or other hot sauce
1 tablespoon Paprika
1 tablespoon Mild chili powder
1 teaspoon Dry mustard
1 teaspoon Crumbled dried bay leaves
1 teaspoon Garlic powder
1/2 teaspoon Celery salt -- or to taste
* Note: See the "She-Devil Barbecue Sauce" recipe which is included in this collection.
Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Let marinate for 30 minutes.
Prepare a charcoal fire or preheat a gas grill.
To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.
Cook the ribs on a cool part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if separated. To cook over medium heat, halve the time.
Brush with She-Devil Barbecue Sauce when the ribs are almost done. Serve immediately, passing around the remaining sauce.
This recipe yields 4 servings.
Comments: Barbecued ribs are delicious rubbed with a dry spice mixture, then basted or "mopped," as they cook on the barbecue. The secret of their flavor is long, slow cooking, the ribs growing tender and smoky as they cook on the fire. Brush sweet and spicy "She-Devil Barbecue Sauce" on the ribs during the last 10 minutes of cooking, and offer an extra bowlful at the table.
Recipe Source:
THE CLASSIC BARBECUE AND GRILL COOKBOOK by Marlena Spieler (c) 1996
DK Publishing, London, GB - 160 pages - $24.95
As reprinted in the Jul/Aug, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
07-25-1997
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Alsace Ribs With Sauerkraut
Recipe By :
Serving Size : 6
Categories : Crockpot Vegetables
Stews
Amount Measure Ingredient -- Preparation Method
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3 pounds lean pork spareribs
cut in serving pieces
1 glass jar sauerkraut with
caraway seed
1/2 head cabbage -- grated
1 large onion -- sliced thin
1 granny smith apple
(cored and sliced
1/2 cup water
1/2 cup light white wine
Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers of meat, kraut, cabbage, onion, and apple in slow cooer. Mix water and wine and pour over. Cook on low setting 8-10 hours. Serves 6
From the recipe files of Carole Walberg
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Baby Back Ribs With Sofrito Glaze
Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 4
Categories : Main Dish Pork
Spareribs
Amount Measure Ingredient -- Preparation Method
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4 pounds Baby back pork ribs
=== MARINADE ===
1 tablespoon Annatto seeds
1/4 cup Vegetable oil
1 tablespoon Olive oil
1 Yellow onion -- diced
1 Anaheim chile -- seeded and diced
4 Garlic cloves
2 Red peppers -- seeded and diced
3 Recao leaves -- optional
(or 1/2 bunch oregano)
1/2 bunch Cilantro
2 tablespoons Tomato paste
3 whole Tomatoes
1/4 cup Cider vinegar
2 teaspoons Salt
1 teaspoon Freshly-ground black pepper
2 tablespoons Guava jelly
1/4 cup Coffee liqueur
To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat. Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes. Stir in the vegetable oil and set aside. When cool, strain to remove seeds.
Heat the annatto and olive oils in a large skillet. Add the onion, chile, garlic, red peppers, recao and cilantro. Saute over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes. Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight.
Preheat oven to 350 degrees.
Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add 1/4-inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.
This recipe yields 4 servings.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-17-1996
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Baked Spare Ribs and Sauerkraut
Recipe By :
Serving Size : 1
Categories : Penndutch Pork/Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ribs
-- sauerkraut
2 cups Flour
1 Egg -- beaten
1 teaspoon Baking powder
1 cup Milk
DIRECTIONS ------------------------------------------------------------ Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Converted by MMCONV vers. 1.20
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Bar-B-Barn Ribs
Recipe By :
Serving Size : 4
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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2 pounds Ribs -- Parboiled
1 cup Apple Sauce
2 cups Brown Sugar
1/2 cup Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Cinnamon
In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes. Serves four. From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite.
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BAR-B-QUE FOR RIBS OR BACKBONE
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups strong coffee
2 cups catsup
3 tablespoons Worcestershire sauce
3 tablespoons vinegar
1/2 cup sugar
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon pepper
Mix together and pour over meat. Bake at 350 degrees until tender. Turn meat several times during cooking time.
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BAR-B-QUE SAUCE FOR RIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds Country ribs
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon vinegar
1/2 cup ketchup
1 cup hot water
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
Brown and salt ribs. Drain off excess fat. Pour sauce over ribs. Bake 1 1/2 hours in moderate oven. Baste often. For more ribs double or triple sauce.
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Barbecue Beef Ribs
Recipe By :
Serving Size : 4
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
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5 pounds Beef short ribs
3 cups Black Jack BBQ Sauce
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs.
turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)
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Barbecue Ribs
Recipe By :
Serving Size : 4
Categories : Meats On The Grill
Amount Measure Ingredient -- Preparation Method
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4 pounds Spareribs Cut To Serve
1 cup Brown Sugar -- Firmly Packed
1/4 cup Catsup
1/4 cup Soy Sauce
1 teaspoon Dry Mustard
1/2 cup Chili Sauce
1/4 cup Dark Rum
1/4 cup Worcestershire Sauce
2 each Cloves Garlic -- Crushed
Dash Pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting.
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BARBECUED RIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
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3 1/2 to 4 lbs. country style pork ribs
1 (10 1/2 oz.) tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 tablespoon soy sauce
1 teaspoon celery seed
1 teaspoon chili powder
Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving. Makes 4 servings.
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BARBECUED SPARERIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
Place the racks of ribs on the foil lined rack of your oven, turning frequently for about 45 minutes. Baste several times with beer, water, or chicken broth and remove fat as it accumulates in the foil trough. At the end of 45 minutes, remove foil from rack. Continue cooking the ribs on the bare rack until they are cooked through, about 45 minutes more. Keep turning and basting with beer, water or broth.
The outside of the ribs should be the color of dark mahogany.
Transfer ribs to cutting board and cut into individual ribs. Brush with sauce. (Recipe for sauce is below.) Return to rack; turn ribs and brush second side and edges with sauce. Continue to cook, turning often and brushing with more sauce, until ribs are well glazed, about 15 minutes longer. Serve immediately.
'HONEY GARLIC SAUCE:
1/2 c. honey 1/2 c. soy sauce 2 cloves garlic, crushed 3 tsp. tomato catsup 1/2 c. water ' Make a marinade with above ingredients. Allow the ribs to stand in this for several hours, turning a few times. Cook for 1 to 1 1/2 hours, basting occasionally, until the ribs are shiny brown and tender to the fork.
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Barbecued Beef Ribs
Recipe By :
Serving Size : 4
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
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2 lb boneless beef ribs
1 c water
1 cn (6oz) tomato paste
1 c ketchup
3/4 c packed brown sugar
1/2 c vinegar
2 tb prepared mustard
1/2 ts salt
hot cooked rice -- optional
Preparation Time: 8:00 Put all the ingredients, except the cooked rice, into a crock pot and mix well. Cook on low for 8 hours. Serve over hot rice, noodles, etc. if desired.
From the recipe files of Carole Walberg
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Barbecued Dry-Rub Ribs, Memphis-Style
Recipe By : David Rosengarten
Serving Size : 1
Categories : Spareribs Smoker
Amount Measure Ingredient -- Preparation Method
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2 tablespoons Sweet paprika
1 tablespoon Old Bay seasoning
1 1/2 teaspoons Chili powder -- see * Note
1 1/2 teaspoons Granulated brown sugar
1 1/2 teaspoons Freshly-ground black pepper
3/4 teaspoon Garlic powder
3/4 teaspoon Onion powder
A slab of spare ribs - (2 1/2 to 3 lbs)
4 cups Wood chips (hickory, mesquite, etc.)
1 tablespoon White vinegar
1/2 teaspoon Salt
* Note: It's best if you use a high-quality chile powder -- preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by Chile Today, Hot Tamale in North Brunswick, New Jersey.
Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix.
Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes).
Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the oven floor.
After the ribs have been in the oven for 1 1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor.
After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more.
While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve.
Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more.
Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.
This recipe yields ?? servings.
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-29-1998
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Suggested Wine: Qupe Syrah - 1995
Barbecued Ribs
Recipe By :
Serving Size : 4
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
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4 pounds Pork ribs -- cut in pieces
1 each Lemon
1 each Large onion
1 cup Catsup
1/3 cup Worcestershire sauce
1 teaspoon Chili powder
1 teaspoon Salt
Dashes Tabasco sauce
2 cups Water
Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr.
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Barbecued Ribs Oriental
Recipe By :
Serving Size : 1
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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5 pounds Pork spare ribs
1 1/2 teaspoons Salt
1 Beef bouillon cube
3/4 cup Water -- boiling
1 teaspoon Oil
1 can Pineapple,crushed -- undrained
1/4 cup Brown sugar,dark -- firm packed
1 teaspoon Onion powder
1/4 teaspoon Garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons Cornstarch
1/4 cup Water -- cold
1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.
2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F.
oven until almost tender, 1 1/2 to 2 hours. Drain off fat.
3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan.
4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil.
5. Reduce heat and simmer, uncovered, 5 minutes.
6. Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened.
7. Spoon sauce over drained, baked ribs.
8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30
minutes.
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BARBECUED SHORT RIBS
Recipe By :
Serving Size : 4
Categories : Meats Bar-B-Q
On The Grill
Amount Measure Ingredient -- Preparation Method
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3 pounds Short ribs (or chicken)
2 cups Chicken broth
2 cups :Water -- or enough to
cover ribs
1 tablespoon Brown sugar
1/4 cup Cider vinegar
1/4 cup Catsup
2 tablespoons Tomato paste
1 tablespoon Dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Ground cloves
1 teaspoon Chili powder
1/4 teaspoon Cayenne pepper
THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil.
Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.
Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
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Barbecued Short Ribs of Beef
Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :2:00
Categories : Beef Main Dish
Soul Food
Amount Measure Ingredient -- Preparation Method
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4 pounds beef short ribs -- cut across the bone
-- 1 - 1 1/2 in. thick
2 teaspoons salt
1 teaspoon black pepper -- freshly ground
1 cup cider vinegar
1 cup soy sauce
2 quarts water
barbecue sauce
1) Season the ribs with salt and pepper. Put them into a large bowl and
add the vinegar and soy sauce . Marinate at room temperature 1 to 2 hours,
or covered in the refrigerator overnight, turning the ribs occasionally.
2) Preheat the oven to 350oF. Remove the ribs from the marinade and place
in an 18 by 12 inch roasting pan. Pour in the water and bake, covered,
until tender, about 1 1/2 hours.
3) Pour off and discard the cooking liquid. Baste the ribs well with
barbecue sauce. Return the pan to the oven and bake, basting with barbecue
sauce once or twice, until well browned, about 30 minutes. Serve hot,
passing extra sauce separately.
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Barbecued Spareribs
Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Pork
Amount Measure Ingredient -- Preparation Method
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4 1/2 pounds spareribs -- cut into two-ribs
1/2 cup catsup
2 tablespoons brown sugar
1/2 cup bottled steak sauce
2 tablespoons vinegar
1/4 teaspoon salt
1/2 teaspoon hickory smoke salt
1 teaspoon minced onions
Place spareribs on rack in baking pan. brown in 400 F oven for 15 minutes; turn and brown on other side for 10 or 15 mintues. Drain fat and put ribs in slow-cooking pot. Combine remaining ingredients; pour over ribs. Cover and cook on low 6 to 8 hours.
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Barbecued Spareribs #1
Recipe By :
Serving Size : 4
Categories : On The Grill Bar-B-Q
Amount Measure Ingredient -- Preparation Method
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4 pounds spareribs
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup water
1/4 cup brown sugar
2 cloves garlic -- crushed
Preheat oven to 350x. arrange the ribs in a roasting pan. Combine all the
other ingredients, stir well and pour the marinade over the ribs coating them
well. Cover the roasting pan and bake the ribs for about 45 min., turning
them a couple of times.
Set your BBQ grill high above the coals, or use an indirect heat method. When
the coals are ready arrange the ribs on the grill. Cook for about 30 min., ro
until done, when the meat is brown and tender. Baste often and if you're not
using a rib rack and indirect heat, turn the ribs every now and then as well.
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Barbecued Spareribs #2
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
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4 pounds spareribs
salt
sugar
3 tablespoons honey
1 1/2 teaspoons soy sauce
1 1/2 cups soy sauce
2 cloves garlic
5 quarter sized slices ginger -- crushed
1 tablespoon sugar
1 tablespoon sherry
Before marinating the ribs may be rubed with salt and sugar and left for 1
hour.
To prepare the marinade combine the crushed garlic, ginger, soy, sugar and
sherry. Rub the marinade into the ribs and coat them well, put the ribs into
a shallow pan, and pour the remaining marinade over them. Let stand for 2-4
hours at room temp. basting and turning the meat about every hour or so.DO
NOT MARINATE LONGER THAN 4 HOURS, the meat will become tough.
Remove ribs from marinade, drain into pan and reserve for basting later.
Heat your oven to 375x and place the ribs on an oven rack. over a roasting
pan with water. Roast the ribs for about 45 mion., basting often and turning
once at about the halfway point. When you turn the ribs you may glaze them
with the honey-soy mixture. If you want crisper ribs turn the heat up to 450x
during the last 5 min. of cooking, no more or the ribs tend to get dry.
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Barbecued Spareribs #3
Recipe By :
Serving Size : 1
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds spareribs
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons vinegar
1 tablespoon rice wine or dry sherry
1 teaspoon garlic -- finly minced
1 teaspoon sugar
2 tablespoons chichen stock
plum sauce
Combine the soy, honey hoisin, vinegar, wine, garlic, sugar and chicken stock
in a small bowl and mix well. Put the spareribs in a shallow pan or dish and
cover them well with the marinade. Let them marinate for 3 hours at room
temp. or 6 hours in the fridge, turning and basting several times.
Heat the oven to 375x. Fill a shallow pan or baking dish with water and place
it on the lowest rack inthe oven. Get a coulpe of s hooks and attach them to
each end of the fat part of the spareribs, and use the hooks to suspend the
ribs from the highest rack in the oven, directly over the water pan. Roast
the ribs undisturbed for about 45 min. then raise the heat to 450x and roast
for about 15 min. longer, until the ribs are crisp and golden brown.
The ribs can be served cold or hot with plum sauce.
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BARBECUED VENISON RIBS
Recipe By :
Serving Size : 0
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups Water
3 cups Ketchup
1 tablespoon White vinegar
1/4 cup Lemon juice
1/2 cup Worcestershire sauce
1/2 cup 100% Wisconsin maple syrup
1/2 cup Brown sugar
2 md Onions -- diced
2 tablespoons Chili powder
1/2 teaspoon Salt
6 pounds Venison ribs with some loin
Meat attached
Freshly ground black pepper
To taste
Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs
and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in
5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase
heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2
hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs
are tender and sauce is thick. To serve,place ribs on serving platter.Pour
sauce over ribs.Makes about 6 servings.
Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
tbsp..Taste sauce after mixing and add additional brown sugar to taste,about
1/2 cup.
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Barbequed Beef Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
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3 pounds Beef short ribs
1 tablespoon Margarine
4 teaspoons Sugar
1 teaspoon Salt
4 teaspoons Worcestershire sauce
1/4 cup Vinegar -- white
1/2 cup Onion -- chopped
1/2 teaspoon Pepper
1 teaspoon Mustard -- dry
1 teaspoon Paprika
1/2 cup Catsup
1/4 cup Water
Brown ribs. Saute onions in margarine and add remaining ingredients.
Simmer 30 minutes. Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour.
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BARBEQUED PORK RIBS/CURRANT GLAZE - GWHP32A
Recipe By :
Serving Size : 4
Categories : Main Dish Bar-B-Q
Meats American
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Ground ginger
1 teaspoon Ground coriander
1/2 teaspoon Paprika
1/4 teaspoon Pepper
1 teaspoon Salt
3 pounds Pork loin back ribs or
1 1/2 pounds Spareribs
Glaze
1/2 cup Red currant jelly
3 tablespoons Orange juice
1 tablespoon Lemon juice
1 tablespoon Dijon mustard
Thin orange slices -- garnish
COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER BROILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.
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BBQ BAKED BEEF RIBS
Recipe By :
Serving Size : 8
Categories : Bar-B-Q Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds Meaty beef short ribs
1/2 teaspoon Salt
1/2 teaspoon Black pepper
60 milliliters Garlic -- coarsely chopped
4 medium Carrots -- diagonally sliced
3 medium Onion -- sliced
1 1/2 cups Barbecue sauce
1 can Tomato sauce -- 15oz
1 can Beef broth; 13oz -- reduced
so odium
1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place in single layer in a large noasting pan. Roast nbs I hour, until nicely browned and some of the fat is rendered, turning once.
Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan. To drippings, stir in garlic, carrots and onion. Retum to oven and roast 15 to 20 minutes.
2. Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in banbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4 hours, or until very tender, turning once. Skim fat off surface.
Dinner Plan: Remove 1/2 of ribs and sauce to a microwaveproof container; cool, then freeze for later use. Serve remaining ribs. (Approximate microwave times: Defnost 25 minutes; reheat 6 minutes, shifting ribs once or twice.)
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Bbq Ribs 1991 World BBQ/Dry Rub Mix
Recipe By :
Serving Size : 1
Categories : Mixes - Herb/Baking/Etc..
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY RUB-
4 teaspoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Ground black pepper
1 teaspoon Cayenne
SAUCE-
6 tablespoons Salt
6 tablespoons Black pepper
6 teaspoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 Large yellow onion -- diced
1/2 cup Sorghum molasses
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During
last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6 weeks before using. Winner David Burks
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BBQ Ribs w Peanut-Chipotle Or Scotch Bonnet & Molasses Sce
Recipe By : Bobby Flay and Jack McDavid
Serving Size : 4
Categories : Pork Grilling
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Soy sauce
2 cups Water
4 tablespoons Coarsely-chopped ginger
2 Pork rib racks - (12 ribs each)
2 1/2 cups Peanut-Chipotle Sauce -- see * Note
( or )
2 1/2 cups Scotch Bonnet And Molasses Sauce -- see * Note
4 cups Corn-Tomatillio Salsa -- see * Note
2 cups Chopped peanuts -- for garnish
* Note: See the "Peanut-Chipotle Sauce", "Scotch Bonnet And Molasses Sauce" and "Corn-Tomatillio Salsa" recipes which are included in this collection.
Preheat oven to 400 degrees.
In a saucepan over medium-high heat, combine soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place ribs on a rack in the pan. Brush with the sauce of your choice. Place in oven for 1 hour basting every 10 minutes. Remove from the oven and grill for an additional hour, continue to baste every 10 minutes. Serve with Corn-Tomatillio Salsa. Garnish with chopped peanuts.
This recipe yields 4 servings.
Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3615 broadcast 09-04-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-20-1996
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BBQ Rum Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spareribs
1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic -- crushed
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup worcestershire sauce
dash pepper
Wrap ribs in double thickness of foil and bak for 1 1/2 hours at 350x. Unwrap
and drain drippings. Combine all ingredients and pour over ribs. Marinate at
room temperature for 1 hour. Bake at 350x for 30 min., basting with sauce, or grill 30 min., turning and basting.
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BBQ'D BABY BACK RIBS #4
Recipe By :
Serving Size : 1
Categories : Bar-B-Q Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
rub-----
4 teaspoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Ground black pepper
1 teaspoon Cayenne -- ----sauce-----
6 tablespoons Salt
6 tablespoons Black pepper
6 teaspoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 Large yellow onion -- diced
1/2 cup Sorghum molasses
DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface.
RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good.
Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pear, etc.
BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to allow the flavors to blend.
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BBQed Chile-Marinated Pork Spareribs
Recipe By :
Serving Size : 6
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 racks pork spareribs 6 lbs
8 dried new mexican red chiles -- seeded
3/4 cup hot water
1/2 cup ketchup
2 cloves garlic
1/2 cup cider vinegar
3 tablespoons brown sugar -- firm packed
2 teaspoons salt
3 tablespoons tequila
1/2 cup veg. oil
1/2 teaspoon cumin
1/8 teaspoon allspice
In a large kettle combine the spareribs with water to cover, bring the water
to a boil and simmer the ribs skimming the froth as necessary, for about
50min. Drain the ribs well and pat them dry.
While the ribs are simmering, in a blender puree the chiles,water, ketchup,
garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice. In
a jelly roll pan or on a tray coat the ribs generously with some of the
chili sauce, reserving the remaining sauce in a small bowl, covered with
plastic wrap and chilled for a least 8 hours or over night.
Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack
set 5-6 over heat source for 6 min. on each side In a small saucepan simmer
the reserved chile sauce for 3 min. and serve it with the ribs.
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Beef Short Ribs Pacific Style
Recipe By :
Serving Size : 4
Categories : Crockpot Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb beef ribs* -- (3 to 4)
(cut into 3-inch lengths
1 onion -- chopped
1 tb butter
2/3 c catsup
3 tb soy sauce
2 tb cider vinegar
2 tb brown sugar
Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crockery pot . Saute onion in butter until limp and golden. Pour in catsup; soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8 hours. Makes 4 servings. Extra Special Crockery Pot Recipes
From the recipe files of Carole Walberg
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Braised Short Ribs
Recipe By :
Serving Size : 6
Categories : Beef Crockpot
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb beef short ribs -- lean
1/2 c flour
1 1/2 ts paprika
1 1/2 ts salt
1/2 ts dry mustard
2 md onions sliced, and s
-eperated into rings
1 cl garlic -- chopped
1 c beer, beef broth or water
-optional
2 tb water -- optional
Preparation Time: 12:0 Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs. Place remaining ingredients except 2 tablespoons flour and the water in the crockpot ;
Remove short ribs to warm serving platter. If thickened gravey is desired, make a smooth paste of flour and water. Turn Crock pot on High and stir in paste. Cover and Cook until gravey is thickened.
From the recipe files of Carole Walberg
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BRAISED SPARERIBS
Recipe By :
Serving Size : 4
Categories : Oriental Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Spareribs -- cut crosswise *
*into 3 or 4 sections
-----SAUCE-----
2 1/2 tablespoons Fermented black beans
2 Garlic cloves -- chopped
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine -- or dry sherry
1 teaspoon Sugar
2 1/2 cups Chicken broth
-----GARNISH-----
2 tablespoons Chopped scallion tops
CUT THE STRIPS OF RIBS between the bones into riblets. Stir-fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoon of peanut oil.) Drain off the fat and add the sauce ingredients except the broth. Mix them well. Add the broth and reduce the heat. Let the ribs simmer 60 minutes.
Remove the ribs to a serving plate and garnish them with the scallion tops.
(The liquid in the wok can be skimmed of fat and thickened with cornstarch to make a sauce, if you like.) Serves 4 to 6 as a main course.
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Buck's Country Spareribs
Recipe By :
Serving Size : 4 Preparation Time :6:15
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds spareribs
1 teaspoon salt
1/4 teaspoon pepper
1 pound can sauerkraut -- drained
1 each apple -- cored, diced w/ peel
1 tablespoon sugar
Cut spareribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in baking pan. Brown in 400 F oven for 15 minutes; turn and brown on other side (about 10 or 15 minutes. Pour off drippings. Spoon sauerkraut into bottom of slow-cooking pot. Top with apple, sprinkle sugar over the apple, and put the ribs on top. cover pot and cook on low for 6 to 8 hours or until meat is tender.
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Cajun Back Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot.
Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.
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Chicago Style BBQ Ribs (oven)
Recipe By :
Serving Size : 4
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1/2 cup brown sugar
1 cup BBQ sauce
1/2 cup vinegar
1/4 cup sugar
1 tablespoon worcestershire sauce
2 teaspoons paprika
2 teaspoons onion powder
1/2 teaspoon msg
2 pounds country-style back ribs
Bake ribs at 450x for 20 min. Pour off fat. Reduce oven to 300x and cook 30
min. more. Meanwhile, mix sauce and simmer over low heat for 30 min. Drain
ribs and cover with sauce. Cook another hour, basting every 15 min.
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CHINESE GLAZED RIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork spare ribs
1/2 cup brown sugar
1/2 cup soyu
1 large piece ginger -- crushed
Cut ribs into pieces 1 x 2 inches. Combine shoyu, brown sugar and ginger.
Pour over ribs. Marinate 2 hours or longer. Arrange ribs in a 13 x 9 x 2 inch baking dish, reserving marinade. Cover dish with a paper bag tent.
Cook ribs in the microwave oven 20 minutes. Stir ribs and baste with remaining sauce. Cook 15 minutes longer or until ribs are tender and glaze is thick.
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Chinese Country Ribs
Recipe By :
Serving Size : 4
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
2 tablespoons honey
2 tablespoons rice or white vinegar
2 tablespoons soy sauce
1/4 teaspoon five spice powder-optional
1 small onion -- finely chopped
2 teaspoons minced fresh ginger
1 garlic clove -- minced
1 teaspoon cornstarch -- dissolved in
1 tablespoon cold water
4 pounds country ribs
(cut into individual ribs
hot cooked rice
In a 3-1/2 quart slo cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender. 5-6 hours at 200 degrrees (low). Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 C, 6-8 minutes. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice.
From the recipe files of Carole Walberg
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CHINESE COUNTRY RIBS & HILL COUNTRY RIBS
Recipe By :
Serving Size : 4
Categories : Crockpot Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder -- (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger -- minced
1 Garlic clove -- minced
1 teaspoon Cornstarch -- dissolved in 1 T col
4 pounds Country ribs: -- cut into individual
Hot cooked rice
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes.
Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with hot cooked rice. HILL COUNTRY RIBS:
Broil the ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared barbecue sauce and stir to coat ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the fat from the surface, pour into a medium saucepan, and simmer until reduced to 1 cup.
(From Jean Allen - GRDG72B)
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Chinese Smokey Ribs
Recipe By :
Serving Size : 6
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds Pork spareribs
Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
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Chinese Spare Ribs
Recipe By : David Rosengarten
Serving Size : 1
Categories : Spareribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Soy sauce
1 1/2 cups Water
1/2 cup Granulated sugar
4 teaspoons Hoisin sauce
4 teaspoons Minced garlic
2 pounds Spare ribs
Mix together the first five ingredients in a bowl. Fit the ribs snugly into a bowl or pan and pour the marinade over. Cover and refrigerate for 6 hours to overnight.
Grill or broil spareribs, turning once until done, about 15 minutes. Serve.
This recipe yields ?? servings.
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-29-1998
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Chinese Style Country Ribs
Recipe By :
Serving Size : 5 Preparation Time :8:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic -- crushed
3 1/2 pounds country-style spareribs
Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.
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Chinese Style Country Ribs (Crockpot)
Recipe By : Crockery Cookery
Serving Size : 4
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic -- crushed
3 lbs. country style spareribs -- (3 to 4)
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in Crockpot. Pour remaining sauce over all. Cover and cook on Low for 8-10 hours.
From the recipe files of Carole Walberg
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CINNAMON SPARERIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/2 pounds fresh pork spareribs -- cut into 2 rib piece
1 tablespoon cornstarch
2 tablespoons water
1. Mix soy sauce, brown sugar, cinnamon and cloves in small bowl or 1 cup measure. Microwave at high (100%) until hot, 30 seconds to 1 minute, stirring 2 or 3 times during cooking. Arrange spareribs in rectangular baking dish, 12 x 8 inches or 10 inch square casserole. Pour soy sauce mixture over spareribs. Cover tightly with plastic wrap or glass cover.
2. Microwave at high (100%) 5 minutes. Reduce power to medium (50%).
Microwave 20 minutes. Rearrange and turn spareribs over. Cover. Microwave at medium (50%) until fork tender, 20-25 minutes. If using oven other than Sharp Carousel, rotate baking dish every 150 minutes during cooking.
3. Drain liquid; reserve. Microwave spareribs, uncovered, at medium (50%) 4 minutes. Skim fat from reserved meat juices. Mix cornstarch and water.
Stir into meat juices. Microwave at high (100%) until thickened, 1 1/2-2 minutes, stirring after half the cooking time. Serve over spareribs.
Makes 2-4 servings.
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Cola Ribs- 1/5/96
Recipe By : Source: WKBWTV
Serving Size : 5
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon salt
1 teaspoon garlic powder
4 pounds short ribs -- (cross-cut)
3 tablespoons vegetable oil
1 can(12oz) cola -- not *diet*
1 bottle(12oz) chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 teaspoon sugar
In a small bowl, combine the salt, black pepper, and garlic powder. Rub
the mixture over the surface of the ribs. In a large pot or Dutch oven, heat
the oil over medium-high heat and brown the ribs on all sides. Meanwhile, in
a large bowl, combine the remaining ingredients. After the ribs brown, drain
the liquid from the pot; pour the cola mixture over the ribs and cook over
medium heat for 1 1/2 to 2 hours, or until cooked and tender, turning and
basting the ribs occassionally.
Yield: 4-5 servings
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NOTES : Serve with the pan drippings as a dipping sauce
Coriander Spareribs
Recipe By : Sunset Annual 1989 - Page 14
Serving Size : 8
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pounds Pork Spareribs
1/4 Cup Sugar
3 Tablespoons Garlic -- minced
3 Tablespoons Lemon Juice
2 1/2 Tablespoons Coriander -- ground
1 Teaspoon Dried Red Hot Chilies -- crushed
1 Teaspoon Salt
1/3 Cup Water
Trim excess fat off ribs. Cut ribs apart between bones. In a 14- by 17-inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste. Add ribs, stirring gently to coat with seasoning paste. Cover and chill at least 4 hours or up to overnight.
Bake, covered, in a 400 degree oven until meat is almost tender when pierced, about 1 hour. Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes. Lift out of pan and serve hot.
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Nutr. Assoc. : 0 0 0 0 414 2607 0 0
Corned Spareribs With Beans
Recipe By : Jeff Smith
Serving Size : 4
Categories : * Jamaican Main Dish
Spareribs Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork spareribs -- cut 4-rib sections
1/2 pound Kosher salt
1/2 teaspoon Saltpeter
1 gallon Water
2 cups Dried red kidney beans
4 cups Canned chicken stock
3 Garlic cloves -- peeled and chopped
2 teaspoons Dried whole thyme
1 Bay leaf
2 Scallions -- chopped
Freshly-ground black pepper -- to taste
Corn the ribs by mixing the salt and saltpeter together and dissolving in a gallon of water. Place the ribs in a large plastic or stainless-steel container with a cover.
Add the saltwater solution, being careful that all the ribs stay under the surface. You may have to weigh them down with a plate.
Cover the container and refrigerate for 10 days -- yes, 10 days! Check a few times to be sure the ribs stay under the surface. This is very important.
When the ribs are pickled you may proceed. Place the beans in a heavy saucepan with ample water to cover. Bring them to a boil, turn off the heat and let them sit, covered, for 1 hour. Drain.
Rinse the ribs well and soak in fresh water for 1 hour. Drain and blanch in boiling water for 1 to 2 minutes. Drain and cut in 1-rib pieces. Place in a 6-quart pot. Add everything but the beans. Bring to a boil and simmer, covered, for 30 minutes. Add the drained beans, cover and simmer for 1 3/4 hours.
Uncover during the last 30 minutes to evaporate excess liquid. This recipe serves 4 to 5.
Comments: This dish is really supposed to be made from pickled pigs' tails. I know this sounds strange to you, but Jamaica has never been a wealthy country, so every part of the animal is used. I have substituted pork spareribs for you squeamish ones!
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 01-16-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-06-1995
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Country Ribs
Recipe By :
Serving Size : 4
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Sweet red wine
1/2 cup Chili sauce
1/3 cup Vinegar
1/4 cup Honey
2 tablespoons Soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 teaspoons Dry mustard
1 teaspoon Horseradish
1 teaspoon Red pepper sauce
1/2 teaspoon Ground pepper
1/2 teaspoon Paprika
3 tablespoons Vegetable oil
3 pounds Pork country-style ribs
Mix all ingredients except oil and ribs in saucepan. Heat to boiling,
stirring constantly. Remove from heat.
Heat oven to 350'. Heat oil in Dutch oven over low heat. Brown half of the
ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat.
Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour.
Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl.
Strain sauce; skim off fat. Pour sauce over ribs.
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COUNTRY RIBS WITH APPLES AND KRAUT
Recipe By :
Serving Size : 6
Categories : Crockpot Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork ribs, lean -- country-
trimmed of any -- excess fat.
1 can Sauerkraut, undrained -- 16 oz
1 medium Onion -- thinly sliced and
into rings
1 can Mushroom stems and pieces -- drained, 8 oz
1 large Apple -- cored and cut into
( or 2 small apples)
1/4 cup Brown sugar
1/2 teaspoon Celery seed
Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper.
Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until meat is tender.
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Country Spare Ribs
Recipe By : David Rosengarten
Serving Size : 1
Categories : Spareribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Soy sauce
1 1/2 cups Water
1/2 cup Granulated sugar
4 teaspoons Hoisin sauce
4 teaspoons Minced garlic
2 pounds Country-style spare ribs -- cut into 8 pieces,
about 1/2" thick
Mix the first 5 ingredients together in a bowl. Fit the meat snugly into a bowl or pan and pour marinade over meat. Cover and refrigerate 20 hours.
Remove all racks, but topmost, from oven, place a drip pan on the floor of the oven with an inch of water in it, and preheat oven to 375 degrees.
Insert 4 hooks along the length of each rack of spareribs at regular intervals, then hook them onto the top oven rack above the drip pan in 2 rows. Roast the spareribs for 45 minutes, replenishing the water in the drip pan if necessary. You may interrupt the cooking now and freeze the ribs. Bring them to room temperature before you finish them in any one of the following 3 ways:
(1) Increase the oven heat to 420 degrees for 15 minutes to brown and crisp;
(2) transfer to a broiler and broil 5 minutes on bony side, 6 to 7 minutes on meat side;
(3) put them aside and finish outside on a grill until crisp.
This recipe yields ?? servings.
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-29-1998
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CROCK POT SPARERIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 to 3 lbs. country style spareribs (pork),
1 cup ketchup
1 cup cola (coke, diet coke -- etc.)
Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs.
Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low. Baste occasionally if desired. Serve with a side dish of cauliflower in cheese sauce.
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Crockpot Appetizer Ribs
Recipe By :
Serving Size : 8
Categories : Crockpot Main Dish
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb spareribs -- cut up
1 t salt
1 t pepper
1 t garlic salt
8 oz russian salad dressing
6 oz pineapple juice
Sprinkle ribs with salt and pepper. Place in crockpot; pour water over them. Cover and cook on low 6-7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, brush other side and brown. Makes 8-10 appetizer servings. *If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appertizer.
From the recipe files of Carole Walberg
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CROCKPOT CAJUN RIBS
Recipe By :
Serving Size : 1
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds PORK RIBS
1 can CARROTS
1 teaspoon GARLIC -- PRESSED
1/4 teaspoon PEPPER
BAR-B-Q SAUCE
PUT RIBS IN CROCKPOT DRAIN CARROTS AND PUT ON TOP OF RIBS. ADD SPICES AND POUR BAR-BQ SAUCE ON TOP. SET CROCK POT ON LOW SETTING AND LET COOK ALL DAY.
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CROCKPOT CHINESE STYLE COUNTRY RIBS
Recipe By :
Serving Size : 6
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Soy sauce
1 Clove garlic -- crushed
1/4 cup Orange marmalade
4 pounds Country style spareribs
2 tablespoons Catsup
Combine soy sauce, marmalade, catsup, and garlic.
Brush on both sides of the ribs. Place in a crock- pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings....
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CROCKPOT MEXICAN STYLE SHORT RIBS
Recipe By :
Serving Size : 6
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef short ribs
1/4 cup Chopped green pepper
10 1/2 ounces Can beef consomme
1 1/4 ounces Pkg. Taco seasoning mix
In a large skillet or crock-pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6 servings.....
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Dan's Spicy Smoked Spareribs
Recipe By :
Serving Size : 12
Categories : Pork/Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds Pork spareribs -- cut into
sections
-----DRY INGREDIENTS-----
1 tablespoon Powdered ginger
1 teaspoon Black pepper
1 tablespoon Powdered mustard
1 teaspoon Chili powder
1 tablespoon Paprika
1 teaspoon Powdered sage
1/2 tablespoon Salt
1 teaspoon Crushed red pepper
1/2 tablespoon Chinese five-spice powder
-----BASTING SAUCE-----
1/2 teaspoon Tomato juice
1 tablespoon Finely minced bell pepper
1 cup Peach preserves
(red or green)
2 tablespoons Commercial barbecue sauce
Juice of one and one-half
2 tablespoons Melted butter or margarine
Limes
1 tablespoon Wine vinegar
Two or three dashes of
1 tablespoon Finely minced onion
Tabasco sauce
Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes.
(This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours.
After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved.
When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke.
Serve ribs with warm basting sauce.
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Duo BBQ Ribs
Recipe By : Emeril Lagasse
Serving Size : 6
Categories : Grilling Main Dish
Pork Spareribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 full Racks of 3-down pork spare ribs
3/4 cup Emeril's Essence - (more if needed) -- see * Note
3 tablespoons Sugar
2 Baby back ribs slabs
2 cups White vinegar
2 tablespoons Tabasco sauce
3 tablespoons Brown sugar
1 dash Worcestershire sauce
Salt -- to taste
Freshly-ground black pepper -- to taste
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Prepare the charcoal according to the directions on the grill for slow barbecuing.
In a mixing bowl, combine the Emeril's Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill. Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice.
Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco, and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours. Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice.
This recipe yields 6 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1997
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Emeril's BBQ Ribs
Recipe By : Emeril Lagasse
Serving Size : 4
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Fresh plums -- peeled, pitted,
-- and diced
12 whole Oven-roasted shallots
2 tablespoons Minced garlic
2 cups Chicken stock
1/2 cup Ketchup
1/4 cup Molasses
6 tablespoons Honey
10 tablespoons Distilled white vinegar
2 tablespoons Soy sauce
2 teaspoons Dry mustard
Salt -- to taste
Freshly-ground black pepper -- to taste
2 Baby back rib racks - (3 - 4 lbs ea) -- excess fat trimmed
1 teaspoon Bayou Blast -- see * Note
2 tablespoons Liquid crab boil
(available in specialty food stores)
4 Bay leaves
Cilantro Potato Salad -- see * Note
* Note: See the ìBayou Blast - {Emerilís Creole Seasoning}î and ìCilantro Potato Saladî recipes which are included in this collection.
Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 teaspoon of salt and 6 turns of pepper in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, 15 minutes. Transfer to a food processor and puree until smooth. (Makes 2 2/3 cups)
Heat oven to 375 degrees.
Place ribs in a large stockpot and cover with 4 quarts cold water. Add Bayou Blast, crab boil, bay leaves and 2 teaspoons of salt. Bring to a boil over high heat and cook 10 minutes.
Place a rack in a large roasting pan. Drain ribs and season them on all sides with remaining salt and 12 turns of pepper. Brush with glaze to coat. Place ribs on rack and bake, turning and basting every 10 to 15 minutes, until dark-brown, crusty and caramelized, about 1 hour and 25 minutes. When cool enough to handle, cut into individual ribs. Serve 5 ribs per plate with Cilantro Potato Salad.
This recipe yields 4 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
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English Sweet And Sour Ribs
Recipe By :
Serving Size : 5
Categories : Ribs Beef
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chuck Short Ribs *
3/4 cup Unbleached All-purpose Flour
2 teaspoons Seasoned Salt
1 teaspoon Pepper
1/2 cup Cooking Oil
2 cups Sliced Onion
1 1/2 cups Hot Water
8 each Heaping T Dark Brown Sugar
1/3 cup Catsup
1/4 cup Red Wine Vinegar
2 each Cloves Garlic -- Minced
2 each Large Bay Leaves
* Short ribs should be meaty and cut in the English cut.
~------------------------------------------------------
~----------------- Trim excess fat from short ribs.
Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven.
Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving.
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FRIED SPARE RIBS WITH HONEY
Recipe By :
Serving Size : 4
Categories : Chinese Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds Pork ribs -- trimmed
3/4 cup Sugar
1/2 cup Vinegar
5 tablespoons Soy sauce
3 tablespoons Sherry
4 cups Cooking oil
1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside.
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German Short Ribs
Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds beef short ribs
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shortening
2 each medium onions -- sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons flour
Coat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet or slow-cooking pot with browning unit; add ribs and brown on all sides. Pour off excess fat. In slow-cooking pt, combine ribs, onions, wine, chili saukce, brown sugar, vinegar, Worcestershire sauce, mistard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn control to high. Thicken with 2 tbs. flour that has been dissolved in a small amount of water. Cook on high about 10 minutes or until slightly thickened.
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Serving Ideas : Serve over wide noodles.
Greek Ribs
Recipe By :
Serving Size : 4
Categories : Pork/Ham Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter
1 teaspoon Garlic powder -- or more to
3 pounds Pork spareribs
lemon juice oregano Combine butter and garlic. Rub garlic mixture on both sides of ribs.
Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over ribs.
Place in oven. Bake at 350 F for 45 minutes to 1 hour. Baste lemon juice over meat several times during baking and just before serving. Makes excellent finger food! Serves 4.
Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens
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Grilled Country Ribs From George Fassett
Recipe By :
Serving Size : 4
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----MARINATING SAUCE-----
1 cup Vegetable oil
3/4 teaspoon Bell's seasoning
1/4 cup White vinegar
1 tablespoon Parsley flakes
4 Eggs
1/4 teaspoon Oregano
1 tablespoon Salt
1/4 teaspoon Garlic Powder
1/2 teaspoon Black pepper
-----FOILED POTATOES-----
5 medium Potatoes
1 small Onion -- halved and sl
1/4 Stick of butter
Salt & Pepper to tas
1/2 teaspoon Parsley
Veg. shortening
1 Clove garlic -- chopped
Marinating the Ribs:
Place country pork rib slices in a large container, such as a tupperware-type with a tight-fitting lid, add all ingredients for marinade.
Cover and shake vigorously to mix. Refrigerate, overnight best but a few hours at the least. This is an adaptation to the class "Fireman's Field Days" marinade.
Preparing the potatoes:
Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to form one wide one. Rub vegetable shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil food processor works wonders..). Season potato slices with remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don't pull apart seam on bottom!) and then roll up ends.
Cooking:
Get grill hot, place foil potatoes over high heat and cook for to 20 min., then move to low-heat area, upper shelf, or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.) Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g approx. 30-40 minutes.
Cut into thickest part of a slice and check fo doneness - there should be no pink. The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well-cooked appearance but should not be char black (don't let flames ignite marinade and burn it).
Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs. Add your favorite vegetable or corn on the cob for a great meal, any time of the year! From George Fassett, Cyberealm BBS Watertown NY 315-786-1120
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Grilled Szechwan-Style Baby Back Ribs
Recipe By : Emeril Lagasse
Serving Size : 4
Categories : Main Dish Spareribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small bunch Fresh cilantro
1/2 bunch Fresh parsley
3 Garlic cloves
1 piece Fresh ginger - (abt 1î long) -- peeled
12 cups Chicken stock
3 pounds Baby back ribs
2/3 cup Hoisin sauce
2 tablespoons Miso
1 tablespoon Minced fresh ginger
1 tablespoon Chopped garlic
1 tablespoon Sake
1 tablespoon Soy sauce
2 teaspoons Honey
2 teaspoons Chili paste with garlic
1 cup Blanched black beans
1 tablespoon Julienned cilantro leaves
Preheat the grill. Preheat the fryer.
In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender.
In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment-lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep-brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce.
Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper.
To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro.
This recipe yields 4 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook
From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-26-1997
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HENRY AND RIBSY'S PUPPY CHOW
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
When the world has been treating you like a dog melt together 1 stick of margarine and 1 cup of chocolate chips. Stir in 1 cup of peanut butter.
Pour this mixture over 12 oz. of Crispix cereal. Toss gently to coat cereal.
Shake this mixture in a bag with 3 cups powdered sugar.
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Herbed Beef Short Ribs
Recipe By :
Serving Size : 1
Categories : Beef Main Dish
Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef short ribs -- about 2-1/2 inches
-- thick, up to 5
1/4 cup vegetable oil
1/3 cup dry red wine
1/3 cup vinegar
1 tablespoon Worcestershire sauce
2 tablespoons prepared mustard
1 teaspoon garlic powder
1 teaspoon dried dill
5 drops Tabasco sauce -- up to 6
Put the ribs in a baking dish, bowl or heavy-duty plastic bag. combine all remaining ingredients and blend well. Pour marinade over ribs. Turn the ribs to coat them completely with the marinade. Cover or seal bag and refrigerate several hours, prefereably overnight, turning occasionally. remove meat from marinade and place on smoker grid to water-smoke.
Charcoal: Use 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours. ElectriCooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours.
Shared by Fred Towner
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Hochrippe und Sauerkraut (Spareribs And Sauerkraut)
Recipe By :
Serving Size : 4
Categories : German Meats
Pork Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces Sauerkraut -- Canned (2 Cans)
2 teaspoons Paprika
1/2 teaspoon Caraway Seeds
10 each Bacon; Slices -- Rolled InFlour
3 pounds Spareribs -- Country Style
6 each Beef Bouillon Cubes
1/2 teaspoon Pepper
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.
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Home-Style Short Ribs
Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds lean beef short ribs
4 each potatoes -- peeled and quartered
4 each carrots -- peeled and quartered
1 each onion -- sliced
2 tablespoons vinegar
2 teaspoons sugar
1 tablespoon horseradish
1 tablespoon mustard
2 tablespoons catsup
1 cup beef bouillon
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over maet. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables.
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Hot and Spicy Beef Back Ribs
Recipe By :
Serving Size : 10
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds Beef back ribs
1 teaspoon Ground cinnamon
3/4 cup Water -- divided
1 teaspoon Hot pepper sauce
1 cup Ketchup
1/2 teaspoon Crushed red pepper
2 tablespoons Lemon juice
Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form packets,bring 2 opposite sides of foil together over top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly each time.(Allow some air space.)Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal.Repeat procedure on other end. Place packets on grid directly over low to medium coals.Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.
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Indian Ribs
Recipe By :
Serving Size : 1
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 11 ounce Jar tandoori paste
1 pound plain yogurt
1 clove garlic -- to taste
1 inch ginger root -- peeled
4 whole serrano chiles, stemmed and seeded
1/2 bunch cilantro
1 tablespoon ground cumin
red food coloring
3 pounds lamb ribs
oil
Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and cumin
in a blender and blend until pureed. Add a few drops red food color ( enough
to make bright red). Pierce rib meat with fork. Coat with marinade, cover and
refrigerate overnight.
Drain ribs from marinadeand place meaty side on grill rack about 4 inches
from heat. grill up to 10 min. brushing with oil as ribs cook. Turn ribs and
cook 5 min. more.
Note: For spicier taste, patak's bottled curry paste can be added to
marinade.
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Jamaican Ribs or Chicken
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ribs or 1 chicken cut up
3/4 cup onions -- chopped
4 large clove garlic -- minced
2 tablespoons allspice
1 tablespoon vinegar
2 tablespoons salad oil
1 teaspoon nutmeg
1 teaspoon salt
12 bay leaf soaked in hot water 1 hour
PEPPERS: You can control the heat with the type of peppers you use. Between
the marinade and the cooking, a lot of the heat will be lost, so dont be
afraid to throw a couple of whatever hot peppers you have on hand. I use 2
large cayennes, 2-4 chilies, and a token jalapeno.
The preperation: combine everything except the bay leafs and the meat in a large zip lock bag.
Add meat and thouroughly mix.
Let marinate in the fridge at least 2 hours preferably until the next day.
Fire up the bbq. Remove meat fromthe bag wiuth as much as the marinade as
possible still clinging to it. Place half of the bay leafs on the meat. Dump
the remaining marinade or use it as insect repellant. Cook very slowly over
medium heat turning often. If your grill has a vented hood close it . Do not
let meat burn. Cover and cook about 1/2 hour.
After 1/2 hour remove the bay leaf, turn meat, place the remaining bay leaves
on the meat and cook till done (About 1/2-3/4 hours more depending on the
heat).
Eat. Break out the beer. You'll need it.
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Kolbi - Korean Style Ribs
Recipe By : Sun Yon Kaminski
Serving Size : 1
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds thin sliced short ribs
1 cup soy sauce
6 cloves garlic -- crushed
1/4 inch piece ginger root -- crushed
1 round onion -- sliced
3 teaspoons sugar
1/4 cup sesame oil
Mix ingredients in large bowl and let stand overnight. Grill over medium heat until meat is cooked (approximately 15 to 20 minutes). Serve hot with rice and enjoy.
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KOREAN SHORT RIBS
Recipe By :
Serving Size : 1
Categories : Main Dish Beef
Ethnic On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Soy sauce -- (not heavy or di
1/3 cup Brown sugar
5 cups Garlic -- minced or crushed
3 tablespoons Vegetable oil -- or sesame o
The following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic spelling I've seen used in Hawaii and in Korean rest. in U.S. The following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic spelling I've seen used in Hawaii and in Korean rest. in U.S. Combine all the ingredients into a pan and marinate up to abt 4 to 5 lbs of beef short ribs. Marinate at least 2 hrs, preferably overnight.
Ribs can be left whole or they can be English cut by the butcher or market. Au- thentic Korean style is to slice very carefully and very thinly while "unrolling" the rib as you go. If done correctly, you'll end up with a strip of meat the width of the bone x abt 6" to 9" long of uniform thickness with the bone still attached by the cartilage or membrane on the bone. Grill over hot coals quickly try for medium rare. Serve with white steamed rice and an oriental salad or veggie for side dish. It's super easy and quick.
Good for BBQ w/ friends. And for those that are lucky enuf to live in Maui, these are availabel fresh daily at Azeki's Meat Market, Kihei. People buy them there and take them home to BBQ for visiting friends from the Mainland. They will also pack them up for you frozen with advance no- tice so you can take them home with you on the air plane at no extra charge! We brought home 20 lbs to SFO and they were no worse for the travel. I've talked to people that took them all the way to Chicago with no problems. Last time I was there, a lady from Seattle was arranging for them to ship 120 lbs, frozen. She was hosting a dinner party for 45 people and she wanted some for the freezer for future use.
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Korean-Style Grilled Beef Short Ribs and Scallions
Recipe By :
Serving Size : 6
Categories : Beef On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 2" thick beef short ribs
5 cloves garlic -- minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root -- minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion -- trimmed
Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack set
4-5 inches over glowing coals for 8 min., turn them and grill them for 6 min.
more for medium-rare. Grill the scallions for 4 min. or until they are just
brown.
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Lone Star Ribs and BBQ Sauce
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds small pork ribs
1 part black pepper
1 part paprika
3 parts salt
***SAUCE***
1 pint ketchup
1 1/2 pints water
1/3 cup flour
1 tablespoon salt
4 teaspoons sugar
2 1/2 teaspoons paprika
1 1/2 teaspoons pepper
1 1/2 teaspoons chili powder
1 tablespoon prepared mustard
1 1/2 teaspoons liquid Barbecue SmokeAE
1 cup worcestershire sauce
Season the ribs with above mixture. Place ribs on the grill in any type of
covered smoker or bbq pit, keeping away from direct heat so that the smoke
does the cooking. Cook very slowly for 1 1/2 to 2 hours or until meat comes
away from bone easily. during the last 15 min. baste both sides of ribs with
sauce. Cut ribs and serve.
To make sauce, combine ketchup and water in a large pot and bring to boil.
Mix dry ingredients. Add mustard, liquid smoke, and half the worcestershire
sauce. Stir into paste; then add the remainder of worcestershire sauce. Pour
this into heated mixture and boil slowly for 20 min. Refrigerate any unused
portion. Keeps for several weeks.
Makes about 1qrt.
- - - - - - - - - - - - - - - - - -
LUTHER'S BARBECUED RIBS-VOLTZ
Recipe By :
Serving Size : 6
Categories : Bar-B-Q Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CALDWELL KVNH17B
5 pounds Spareribs
-----FLORIDA BARBECUE SAUCE-----
2 cups Margarine or butter
1 cup Cider vinegar
1 cup Catsup
6 ounces Jar Prepared horseradish
6 Limes or lemons (the juice)
1 teaspoon Salt
1 tablespoon Worcestershire sauce
1 teaspoon Hot pepper sauce
PREPARE FLORIDA BARBECUE SAUCE: In a medium stainless-steel or enamelware saucepan melt margarine or butter slowly. Add vinegar, catsup, horseradish, lime or lemon juice, salt and Worcestershire and pepper sauces. Simmer uncovered 20 to 25 minutes to blend flavors. Use as basting sauce for pork, chicken or other meats and serve as a table sauce. Leftover sauce can be refrigerated and kept up to a week. NOTE:
If using this sauce for chicken, lemons are better than limes; limes give a pleasant tang to pork and other meats. DIRECTIONS: Place ribs about 6 inches above hot coals. Brush lightly with sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes flames to shoot up. Turn, brush again with sauce, and brown the other side. Continue turning and basting every 10 minutes until ribs are done, about 1 hour. Check by cutting near bone in a center section. If juices run clear or golden the ribs are done. Remove ribs to a platter. Cut into 1- to 3-rib sections and serve with any remaining sauce.
FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME:
05/06 10:05 AM TO: ELAINE RADIS (BGMB90B) FROM: ELAINE RADIS (BGMB90B) SUBJECT: R-MM BARBECUE
- - - - - - - - - - - - - - - - - -
Maple-Barbecued Oven Spareribs
Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :1:45
Categories : Main Dish Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups maple syrup
2 tablespoons chili sauce
2 tablespoons cider vinegar
1 1/2 tablespoons onion -- chopped
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon black pepper
2 pounds pork spareribs
Combine all ingredients except spare ribs and bring to a boil. Wipe spareribs with damp paper towels. Brush sauce on both sides of ribs. Place in a shallow, open roasting pan and bake for 1-1/2 hours, basting frequently with remaining sauce and turning to glaze.
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Serving Ideas : Serve with black eyed peas, cole slaw and cornbread
Nutr. Assoc. : 0 0 0 0 0 0 0 0 1168
Marco Polo Short Ribs
Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef short ribs
1 each large tomato -- chopped
1 cup beef bouillon
1/4 cup burgundy wine
1 tablespoon minced onions
2 tablespoons horseradish
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
2 tablespoons cornstarch
In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off fat. In slow-cooking pot, combine meat with remaining ingredients except cornstarch. Cover and cook on low for 6 to 8 hours. Turn control to high. Remove meat from pot. Skim excess fat off top of meat broth. Dissolve cornstarch in small amount of cold water; stir into meat juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Serve over meat.
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Marinated Beef Short Ribs
Recipe By :
Serving Size : 6
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 pounds beef short ribs cut in 1/2 inch slices
salt, pepper
1/8 cup water
2 tablespoons lemon juice
1 teaspoon crushed red pepper
1/4 cup hoisin sauce
3 tablespoons plum sauce
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon honey
1 tablespoon chili paste
1 tablespoon pureed garlic
1 tablespoon ginger -- grated
1 bunch cilantro -- roughly chopped
1 bunch green onions
Season ribs to tastewith salt and pepper. Place on rack in roasting pan and
bake at 350x for 1 hour.
Combine water, lemon juice and crushed hot pepper inj a small bowl.
Brush over top side of ribs and bake for an additional 10 min. Turn, brush
again and bake 10 min. longer. let cool.
Combine hoisin, plum, oyster, soy sauces with peanut oil, sesame oil chili
paste, garlic, ginger, cilantro and green onions in a large bowl. Add roasted
ribs and toss to coat. Cover with plastic wrap and refrigerate at least 4
hours or upto 24 hours.
Grill or place under broiler 2 min. per side and serve immediately with spicy
cold soba noodles and chopped tofu with parsly if desired.
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NOTES : The ribs should be cut across the bone in half inch slices, leaving
not a single rib, but a small cross section of 4 ribs in each piece.
From owner-mastercook@mind.org Sun Feb 19 21:43:28 1995
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Date: Sun, 19 Feb 1995 22:06:15 -0500
Message-Id: <950219220612_26536651@aol.com>
To: mastercook@mind.org
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Memphis Style BBQ Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds baby back ribs
2 teaspoons salt
2 teaspoons pepper -- coarsely crushed
apple juice for basting
1 cup red wine vinegar
2 cups onion -- chopped
2 cloves garlic -- minced
1/4 cup mustard
1/2 cup brown sugar -- packed
1/2 teaspoon louisiana hot sauce
2 cups ketchup
2 lemons -- thinly sliced
Trim as much fat as possible from ribs. On bone side, work knife tip beneath
membrane that covers bone until finger can be work under rack memebrane,
loosening enough to get firm grip (try papper towel to hold membrane). Then
peel membrane off rack. With knife scrape any fat away from bone.
Sprinkle ribs on both sides with even, light coat of salt and pepper.
Place ribs, bone side down, on grill. Grill over low fire for 1 1/2 hours,
turning every 15-20 min. Baste with apple juice at every turn during the
first half of cooking period, either by brushing on or simply sparying apple
juice from sray bottle. If smoking with indirect heat, turn at 1 hour
intervals, cooking 4-6 hours.
Combine vinegar, onion, garlic, mustard, sugar and hot sauce in blender and
blend till smooth. Place in saucepan and add ketchup.
Simmer 20min. Add lemon slices. Stir occasionally to keep from sticking. Use
sauce as frequent baste for last half of cooking period.
Becareful not to burn ribs (sugar has tendancy to burn. Serve remaining sauce
on side.
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Mexican Style Short Ribs
Recipe By :
Serving Size : 5 Preparation Time :6:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds beef short ribs
10 1/2 ounces beef consomme
1 1/4 ounces package taco seasoning mix
1/4 cup green pepper -- chopped
In large skillet or slow-cooking pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In slow-cooking pot, pour sauce over ribs. Cover and cook on low for 6 to 8 hours.
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MICHAEL'S BRAISED RIBS
Recipe By :
Serving Size : 4
Categories : Meats Bar-B-Q
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BRAISING SAUCE-----
1 large Onion -- finely minced
1 medium Carrot -- finely minced
1 Celery stalk -- finely sliced
1 tablespoon Minced garlic
1 tablespoon Tomato paste
6 pounds Baby back ribs
1 1/2 teaspoons Salt
1 teaspoon Freshly ground black pepper
4 cups All-purpose stock -- OR low-sodium chicke
3 Bay leaves
1 Sprig fresh thyme -- -=OR=-
1/2 teaspoon -Dried thyme
-----BARBECUE RIBS-----
6 pounds Braised baby back ribs
Braising liquid from ribs
1 tablespoon Brown sugar
1/4 cup Cider vinegar
2 tablespoons Catsup
1 tablespoon Dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Ground cloves
1 teaspoon Chili powder
1/4 teaspoon Cayenne pepper
BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers.
You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important.
Combine the sugar and vinegar in a 1-quart pot and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add the rib braising liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes.
TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the grill.
Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
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Miso Barbecue Beef Short Ribs With Ginger-Teriyaki Sauce
Recipe By : The California Beef Council
Serving Size : 6
Categories : * Japanese Beef
Main Dish Grilling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Beef short ribs -- well trimmed
1 1/2 tablespoons Japanese miso
3 tablespoons Mirin (rice wine)
(or 3 tablespoons dry sherry)
3 tablespoons Japanese-style soy sauce
1 tablespoon Distilled white vinegar
1 tablespoon Sugar
2 teaspoons Asian sesame oil
1 Ginger-Teriyaki Sauce -- see * Note
Hot cooked noodles or rice
* Note: See the "Ginger-Teriyaki Sauce" recipe which is included in this collection.
Have your butcher cut the short ribs flanken-style into 1/4-inch thick slices (each slice should contain 3 cross cut rib bones). Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self-sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours.
Remove ribs from marinade and wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with Ginger-Teriyaki Sauce, over noodles or rice. This recipe serves 6.
Recipe Source:
PACIFIC RIBS by The California Beef Council
(cookbooklet by mail) - Send name and address to
Pacific Ribs, California Beef Council, Dept. CD, 551 Foster City Blvd., Suite A, Foster City, CA 94404-1673
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-22-1996
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Missouri Style Ribs
Recipe By :
Serving Size : 1
Categories : On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salt
1/4 cup sugar
2 tablespoons cumin -- ground
2 tablespoons pepper
2 tablespoons chili powder
4 tablespoons paprika
2 full pork racks
Basting Sauce
***BASTING SAUCE***
1 3/4 cups vinegar
2 tablespoons hot pepper sauce
2 tablespoons sugar
1 tablespoon salt
1 tablespoon fresh ground pepper
Combine salt, sugar, cumin, pepper, chili and paprika tomake bbq rub. Rub
thoroughly with mixture. Place ribs on baking sheets and cook in 180x oven 3
hours. Do not turn, slow cooking infuses spices.
Remove from oven. (Ribs may be covered and refrigerated up to 2 day before
grilling.)
Use very low charcoal fire with rack set as high as possible. Grill ribs 5 to
30 min. per side depending on heat and temperature of ribs. Ribs should have
light outer crust and be heated throughout. (longer cooking produces better
ribs)
If you prefer juicy ribs, coat with basting sauce just before removing from
grill. Otherwise serve dry with sauce on the side. Remove from grill cut into
serving size and serve.
Basting sauce : mix all ingredients in a bowl.
Recipe is easily halved or doubled. keep 2:1 proportion of sauce to rud.
- - - - - - - - - - - - - - - - - -
Mr.John's Spare Ribs With Garlic Mashed Potatoes
Recipe By : Emeril Lagasse
Serving Size : 6
Categories : Main Dish Pork
Spareribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Spare rib racks - (6 to 7 lbs)
Emeril's Essence -- see * Note
1/2 cup Flour
1/4 cup Vegetable oil
1 cup Roughly-chopped onions
1/2 cup Chopped bell peppers
1 cup Small-diced carrots
3 tablespoons Minced garlic
5 Bay leaves
1 pinch Crushed red pepper
1 tablespoon Salt
1 pinch Cayenne
1 1/2 cups Dry red wine
2 cups Peeled, seeded, chopped tomatoes
6 ounces Tomato paste
2 cups Thick tomato sauce
1/2 gallon Water
1/2 teaspoon Dried leaf thyme
1/2 teaspoon Dried leaf basil
1/2 teaspoon Dried leaf oregano
2 cups Roasted Garlic Mash Potatoes -- hot - see * Note
2 tablespoons Chopped green onions
* Note: See the "Emeril's Essence Information" and "Roasted Garlic Mash Potatoes" recipes which are included in this collection.
Cut the ribs into 2-rib portions. Season the ribs with Emeril's Essence. Season the flour with Essence. Dredge the ribs in the flour. In a large heavy pot, heat the oil. Brown the ribs, 3 to 4 at a time, for about 4 to 5 minutes. As they brown, transfer to a platter and set aside. Using a metal spatula, remove any browned particles on the bottom of the pot and discard.
In the same pot, add the onions, bell peppers and cook for 4 to 5 minutes. Add the carrots, garlic, and bay leaves. Season with salt and cayenne. Stir and cook for 2 to 3 minutes. Add the wine and simmer for about 3 minutes. Add the tomatoes, tomato paste, tomato sauce and water. Add the ribs and completely submerge in the mixture. Stir in the herbs. Reduce the heat to medium and simmer for about 2 1/2 hours, cover, or until the ribs are tender and the meat is falling off the bones. Skim any fat that has risen to the surface.
On a platter, mound the Roasted Garlic Mash Potatoes in the center. Arrange the ribs around the potatoes and drizzle with the gravy. Garnish with green onions and Essence.
This recipe yields 6 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2345 broadcast 04-24-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-01-1998
- - - - - - - - - - - - - - - - - -
Mustard Glazed Beef Short Ribs
Recipe By : Michael Lomonaco
Serving Size : 4
Categories : Main Dish Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Beef short ribs
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon Olive oil
1 tablespoon Whole butter
1 large Onion -- chopped
2 Carrots -- chopped
1 Celery stalk -- chopped
2 Jalapeno peppers -- seeded, chopped
2 Garlic cloves -- crushed
2 tablespoons Tomato paste
1 tablespoon Ground cumin
12 ounces Dark beer
3 cups Beef stock
2 tablespoons Rosemary -- tied together with
2 tablespoons Thyme -- and also
2 tablespoons Oregano -- in a bouquet garni
of cheese cloth
1/2 cup Pommery mustard
2 tablespoons Honey
Preheat oven to 350 degrees.
Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables. Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard, and reserve the remaining juices for serving.
Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious. Serve with the cooking/braising liquid in a sauce boat.
This recipe yields 4 to 6 servings.
Recipe Source:
MICHAELíS PLACE with Michael Lomonaco
From the TV FOOD NETWORK - (Show # ML-1A30 broadcast 04-05-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-12-1997
- - - - - - - - - - - - - - - - - -
NEW STYLE RIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ribs
1/4 cup soy sauce
1/3 cup creamy
Peanut butter
1/3 cup cider vinegar
1 cup dark corn syrup
1 tablespoon ginger powder
In a pan or pot, cover ribs with water that has been salted and peppered to taste. Bring to a boil. Boil 45 minutes, until tender. In a small bowl stir together the soy sauce, peanut butter, vinegar, corn syrup and ginger. Drain the ribs, place in shallow roasting pan. Spread sauce over ribs. Place under broiler 6", turning and basting until browned.
- - - - - - - - - - - - - - - - - -
Orange Country Style Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork country-style ribs
6 ounces can tomato paste
1/2 cup brown sugar -- packed
1/4 cup frozen orange juice concentrate -- thawed
2 tablespoons red wine vinegar
1 tablespoon mustard
1 tablespoon worcestershire sauce
1/2 teaspoon pepper
Cut ribs into 1 rib portions. For sauce, combine remaining ingredients; mix
well. Place a large piece of foil over coals beneath grill to catch
dri[[ings. Place ribs on grill, about about 6 inches above slow coals. Close
hood of grill and cook about 20 min. turn ribs and cook, covered, 20 min.
more. Brush ribs with sauce and cook covered , 25-35 min.more or until done,
turning and basting frequently with sauce. Watch carefully so ribs don't
burn.
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Oven Barbecued Spareribs
Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :3:25
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spareribs
2 tablespoons margarine
1/2 cup chopped onions
1 cup ketchup
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1. Cut spareribs into serving-size pieces. Brown in a heavy skillet. Place ribs in a foil-lined baking pan in a single layer.
2. Pour off any fat left in skillet, leaving the browned particles. Melt margarine and saute onion until brown and limp. Add remaining ingredients along with 1 cup water. Stir to blend and simmer for 20 minutes. Pour mixture over ribs; cover pan tightly with foil. Bake in 275-degree oven for 3 hours.
- - - - - - - - - - - - - - - - - -
NOTES : This recipe is a creation of Helen Jolly of Kenosha, Wisconsin. She says these ribs melt in your mouth.
Oven-Barbecued Baby Back Ribs
Recipe By : Emeril Lagasse
Serving Size : 3
Categories : Pork Main Dish
Spareribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Ketchup
1/2 cup Brown sugar
2 tablespoons White vinegar
2 tablespoons Minced onion
2 teaspoons Minced garlic
2 teaspoons Dry mustard
2 teaspoons Cayenne pepper
Salt -- to taste
Freshly-ground black pepper -- to taste
4 pounds Baby back ribs
1 recipe Cilantro Potato Salad -- see * Note
* Note: See the "Cilantro Potato Salad" recipe which is included in this collection.
Preheat oven to 325 degrees.
In a bowl combine all ingredients except ribs to make a sauce; season with salt and pepper. On a rack set in a roasting pan season ribs with salt and pepper and brush with a thick layer of sauce.
Roast ribs, basting every 30 minutes, until tender and falling off the bone, about 1 1/2 hours. Slice into individual ribs before serving with the Cilantro Potato Salad.
This recipe yields 3 to 4 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-062 broadcast 10-07-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-19-1996
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PEACHY BBQ RIBS
Recipe By :
Serving Size : 4
Categories : Meats Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork spareribs -- cut
serving-size pieces
2 teaspoons Salt
1 pound Peaches (use one -- can of cling peaches
1 cup Ketchup
2 tablespoons Worcestershire sauce
1/4 cup Onions (chopped fine)
2 tablespoons Flour (gravy flour -- works best)
2 tablespoons Mustard -- prepared
1/2 teaspoon Cloves (ground finely)
1/2 teaspoon Pepper (fresh-ground -- black pepper is best
Pre-heat oven to 375 degrees F. In shallow roasting pan, arrange ribs, meaty side up; sprinkle with about 1 t salt. Drain peaches, save syrup.
In saucepan, blend about 1 cup of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, about 1 t salt and pepper. Heat to boiling; pour over ribs. Bake about 1 1/2 hours, or until fork tender, turning once. Arrange peaches around ribs; bake about 5 minutes, basting with the sauce.
NOTES:
* Pork ribs in peach tomato barbecue sauce -- Moons ago my Mom made this for all us kids. Wouldn't eat it (ribs & peaches? YUCHH!). Years (literally) passed.
Well, if you hadn't guessed, when I tried it, I decided to post it to the net (as soon as I grew up).
Yield: Serves 4 to 6.
: Difficulty: easy.
: Time: 5 minutes preparation, 1 1/2 hours cooking.
: Precision: approximate measurement OK.
: Wayne Thompson : Tolerant Systems, Inc. San Jose, CA : waynet@tolerant.UUCP
: Copyright (C) 1986 USENET Community Trust
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Pineapple-Barbecued Lamb Spare Ribs
Recipe By :
Serving Size : 4
Categories : Casseroles Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Lamb spare ribs
1 can Pineapple -- crushed(8oz)
1/4 cup Vinegar
1 Garlic clive -- finely chopped
1/4 cup Honey
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1/8 teaspoon Pepper
1/4 teaspoon Ginger
1. Place spare ribs on a rack in a shallow roasting pan; bake in preheated 325'F. oven 1 1/2 hours.
2. Drain off drippings.
3. Combine remaining ingredients, mixing well; pour over lamb.
4. Bake 45 minutes, basing lamb with pineapple mixture frequently during baking period.
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Pork Spareribs with Potatoes
Recipe By :
Serving Size : 2
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pork spareribs cut into piec
3 tablespoons Oyster sauce
2 Potatoes peeled and cubed
2 tablespoons Soy sauce
1/2 cup Onion slices
1/2 teaspoon Sugar
1 tablespoon Sherry
2 teaspoons Oil -- butter
Lightly brown spareribs in hot skillet. Add oil, potatoes, onion and sherry and cook 5 to 10 minutes or until potatoes and onion are lightly browned.
Mix in oyster sauce, soy sauce and sugar and simmer 20 to 30 minutes.
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RAJUN CAJUN RIBS
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork spareribs -- Boiling water to cov
-----RAJUN CAJUN SAUCE-----
2/3 cup Ketchup
1/4 teaspoon Cayenne pepper
1/8 teaspoon Pepper
1/8 teaspoon Garlic powder
1/8 teaspoon Chili powder
Cut ribs into easy to handle portions. Cook in boiling water until tender, about 1 hour. Drain, Cool. Rajun Cajun Sauce: Combine all 5 ingredients together in small bowl. Brush over ribs. Place ribs on grill over medium-hot heat. Turn and baste often, about 10 minutes until well glazed and hot. Serves 4.
More heat can be added to suit your taste. Just add more cayenne pepper.
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Red Chili Sauce For / With Ribs
Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 1
Categories : Condiments Sauces
Main Dish Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 to 8 ounces Dried Ancho chiles -- wiped clean, seeded
8 large Garlic cloves -- peeled
3 tablespoons Red wine vinegar
1 teaspoon Dried oregano
1/2 cup Molasses
1/2 cup Dijon mustard
1 1/2 teaspoons Sea salt
1 teaspoon Freshly-ground black pepper
4 1/2 pounds Pork baby back or country style ribs -- cooked
1 recipe Baked Pineapple -- see * Note
To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks.)
This recipe yields about ?? cups of sauce, and provides ?? servings of ribs.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6288 broadcast 09-30-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
10-12-1996
- - - - - - - - - - - - - - - - - -
Rhubarb - Be Cued Beef Ribs
Recipe By :
Serving Size : 6
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Lean -- meaty beef short rib
1/2 teaspoon Seasoned salt
1/2 cup Water
-----BARBECUE SAUCE-----
1 cup Sliced rhubarb
3/4 cup Rose wine
1 Envelope onion soup mix
1/3 cup Water
(1 1/2 oz.)
1/2 teaspoon Basil
1/3 cup Honey
1/8 teaspoon Pepper
1/3 cup Chili sauce
-----GARNISH-----
Red onion
Greens
Place ribs in 9 X 13" pan. Add 1/2 cup water.Sprinkle with seasoned salt.Cover with foil.Bake @ 350 degrees for two hours. Meanwhile,combine remaining ingredients except garnish in a sauce pan.Simmer 1/2 hour.Pour over ribs.Bake another 1/2 hour uncovered.Baste several times. Place on serving platter. Garnish.Serves 6.
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Ribs & Kraut For Crockpot
Recipe By :
Serving Size : 4
Categories : Crockpot Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sauerkraut -- 32 oz
1/4 cup white wine or vermouth
2 tablespoons flour
2 pounds spareribs -- country style
pepper -- to taste
Rinse and drain saurkraut in a collander. Rinse well with cold water. Squeeze excess water out with hands. Place in crockpot. Add 2 T flour and the 1/2c wine or dry vermouth. Mix with fork. Put the ribs on top of the saurkraut. Season with pepper. Cook on low setting 6-12 hours, or less on high setting. ** Intersting Variation ** - Add sliced peeled apples to the saurkraut. ** Also can substitute pork chops for ribs. May wish to brown first, if fatty.
From the recipe files of Carole Walberg
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Ribs In A Chinese Style With Spicy Cabbage Salad
Recipe By : John Ash
Serving Size : 6
Categories : Appetizers Spareribs
Pork Main Dish
Grilling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Pork spareribs
1/3 cup Seasoned rice vinegar
1/2 cup Light soy sauce
1/3 cup Honey or maple syrup
1/3 cup Hoisin sauce
2 teaspoons Toasted sesame oil
2 tablespoons Minced garlic
1/2 teaspoon Five-spice powder
2 tablespoons Minced fresh ginger
1 1/2 teaspoons Asian chile sauce
(or 1/2 teaspoon red chile flakes)
1 tablespoon Grated orange zest
1/2 cup Fresh orange juice
=== GARNISH ===
Spicy Cabbage Salad -- see * Note
* Note: See the "Spicy Cabbage Salad" recipe which is included in this collection.
Remove white membrane from underside of ribs and remove any excess fat. Mix remaining ingredients together and coat ribs. Marinate 4 hours refrigerated or overnight.
To cook in oven: Preheat oven to 375 degrees, place ribs on a rack in a roasting pan in a single layer and bake for 1 hour until meat is tender. Baste occasionally with marinade.
To grill: Use the indirect heat method with charcoal on sides of grill and a drip pan below, and grill for 45 minutes, basting occasionally or until meat is tender.
Serve warm or at room temperature with Spicy Cabbage Salad
This recipe yields 6 to 8 servings as an appetizer or 3 to 4 servings as a main course.
Comments: These ribs carry a lot of piquant Asian flavors and are finger lickin' delicious, if you ask me.
Recommended Wine: The sweet, smoky flavors of the ribs are nicely contrasted by a fruity Gamay Beaujolais. An ice-cold Bud (or locally made Red Tail Ale if you're in northern California) is not bad in a pinch either!
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9749 broadcast 11-04-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-16-1996
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Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil)
Recipe By :
Serving Size : 6
Categories : Beef Ethnic
Sauces Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 kilogram Ox-Ribs
1 teaspoon Majoram
500 grams Pepper -- red
1 teaspoon Macis
2 large Onions
Pepper -- black
5 tablespoons Olive-Oil
Salt
1 tablespoon Sumach
1 liter Water
Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and onions in slices, add to the ribs and let cook for another 1/2 h.
To serve with rice or potatoes.
"Arabische Kueche"
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Ribs With A Peach Barbecue Sauce
Recipe By : John Ash
Serving Size : 4
Categories : Appetizers Lamb
Pork Spareribs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Meaty pork or lamb spareribs
=== FOR THE SAUCE ===
1 tablespoon Peanut oil
1 1/2 tablespoons Minced garlic
2 teaspoons Minced fresh ginger
1/4 cup Mirin or medium-dry sherry
1 1/2 cups Pureed peach pulp -- (4 large peaches)
2 tablespoons Tomato paste
1 tablespoon Packed light-brown sugar -- or more to taste
1 1/2 tablespoons Fresh lime juice
2 teaspoons Red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon Chinese chile paste with garlic
Salt -- to taste
Freshly ground black pepper -- to taste
Cut the ribs into individual portions and set aside in a large bowl.
Make the barbecue sauce: Heat the oil in a saucepan over low heat. Add the garlic and ginger and stir until aromatic, about 30 seconds. Add the mirin and reduce over high heat for about 2 minutes. Add the remaining sauce ingredients and simmer for about 20 minutes, stirring.
Arrange the spareribs in a large dish. Brush with generous amounts of the sauce and refrigerate for 12 hours or overnight.
Preheat the oven to 400 degrees. Arrange the spareribs in a shallow baking pan and bake, brushing frequently with the remaining sauce, until the ribs are well browned, crisp, and cooked through, about 1 1/4 hours. Serve at once.
This recipe yields 4 to 6 servings.
Recipe Source:
COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9749 broadcast 11-04-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-16-1996
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Ribs, Cabbage And Kraut
Recipe By :
Serving Size : 4
Categories : Crockpot Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small can sauerkraut
1 small head cabbage -- sliced thin
4 slices bacon -- fried and diced
reserve drippings
1 teaspoon dill weed
1 large onion -- thinly sliced
1 tablespoon margarine
3/4 cup water
1 teaspoon salt
1 teaspoon sugar
4 pounds spareribs or 4 thick pork
chops
pareribs or ork chops in skillet.
alternate
1 ribs , sauerk aut, cabbage and onion in
crockpot.
ine -- sugar, alt and
pepper. add dill weed to
pour on top f crock pot mixture. put
cooked bacon
ngs over all
cook 8-10 ho rs on low.
From the recipe files of Carole Walberg
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ROASTED SPARE RIBS (PEI QUOT)
Recipe By :
Serving Size : 1
Categories : Chinese Meats
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 To 2-1/2 lbs. spare ribs
1 tablespoon Black beans
2 Thin slices ginger root
1 Scallion
10 milliliters Garlic
4 tablespoons Soy sauce
4 tablespoons Honey
3 tablespoons Hoisin sauce
1 tablespoon Rice Wine
1 cup Chicken broth
2 tablespoons Oil
PREPARATION:
Remove as much fat and gristle as you can from the meat and cut apart into individual ribs. Wash black beans and mash. Mince ginger root and the scallion. Smash, peel, and mince garlic. Mix black beans, ginger root, garlic. Mix soy sauce, honey, hoisin sauce, and rice wine.
COOKING:
Heat oil in a large deep skillet or wok, and add ginger root and the scallion. Stir-fry for 1 minute. Add the ribs and stir-fry for 5 minutes.
Add soy sauce mixture; stir-fry for 2 minutes. Add the chicken broth. Stir ribs to coat them with the sauce and bring to a boil. Reduce heat to low.
Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes to coat them with the sauce. Remove the ribs from the skillet and spread in a large shallow roasting pan, in one layer if possible. Roast in a 350-degree oven for 10 minutes. If ribs are not dry in 10 minutes, roast a little longer. They may also be barbecued on an outdoor grill instead of roasted in the oven.
NOTE: This sauce is quite spicy. If you prefer a milder dish, omit the hoisin sauce.
SOURCE: ORIENTAL COOKING by Schryver
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Savory Braised Short Ribs
Recipe By :
Serving Size : 6
Categories : Beef Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Beef Chuck Short Ribs
10 1/2 Ounces (1 cn) Condensed Beef Broth
1 Cup Coarsely Chopped Onion
1 Cup Water
4 Each Whole Peppercorns
2 Teaspoons Worcestershire Sauce
1 Each Clove Garlic -- Crushed
1/2 Teaspoon Dried Majorum Leaves
Horseradish Sauce
3 Tablespoons Unbleached Flour
1/2 Cup Water
-----GARNISHES-----
Tomato Wedges
Sprigs Parsley
Ribs should be cut into serving-size peieces.
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Nutr. Assoc. : 127 117 999 0 0 0 620 0 734 568 0 0 1511 1035
Sesame Beef Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 green noions -- finely chopped
1 teaspoon garlic -- minced
1/4 cup soy sauce
1/4 cup dark sesame oil
1/4 cup rice wine vinegar
2 tablespoons sesame seed
2 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon pepper
4 pounds trimed ribs
Prepare marinade by combining green onions, garlic, soy sauce, sesame oil,
vinegar,sesame seed, sugar, mustard, pepper. Score ribs almost to bone every
1/2 inch. Rub in marinade, cover and refrigerate for at least 12 hours. Turn
ribs several times to marinate evenly.
Prepare fire for direct heat method of cooking. Remove ribs from marinade and
reserve marinade. Allow ribs to come to room temprature. Place ribs on grill
over hot fire and close lid. Turn ribs several times during cooking and baste
with the reserved marinade.
Ribs are done when they have a crispy exterior (about 15 min.). Serve
immediatly.
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Short Beef Ribs with Pioneer BBQ Sauce
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds beef short ribs
1 1/2 cups tomato puree
1/2 cup vinegar
1/4 cup sherry
1 teaspoon dry mustard
3 jalapeno -- seeded and chopped
2 cloves garlic -- finely chopped
1/2 cup onion -- finely chopped
1/4 cup olive oil
1/2 teaspoon white pepper
1/4 cup honey
1 1/2 teaspoons cornstarch
3 tablespoons water
Season beef short ribs with salt and pepper and bake at 350x for 30 min. Pour
off any accumulated fat, set ribs aside to cool.
Combine all ingredients except the cornstarch and water in a saucepan and
bring to boil. Dissolve cornstarch in the water and stir into sauce. Cook and
stir until mixture boils and is thick. Cook for 2 min.
Place ribs on medium-low heated grill and cook for about 20 min. and then
turning to cook 20 min. on other side. Begin basting with sauce and cook,
basting frequently for 15 min. each side.
For oven cooking :
Dip cooled ribs into sauce and place in a baking pan. Pour about 1 cup of
the sauce over the ribs. Place in preheated 325x oven and bake 1 hour or
until ribs are tender.
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Short Ribs Fdgn81a
Recipe By :
Serving Size : 4
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef short ribs
1/3 cup Flour
1 teaspoon Salt
3/4 teaspoon Black pepper
2 tablespoons Vegetable shortening
1 cup Onions -- sliced
10 milliliters Garlic -- minced or pressed
1 cup Hot water
1 Bay leaf
2 tablespoons Brown sugar -- packed
1/4 cup Vinegar
2 tablespoons Soy sauce
1 Green pepper -- cut into rings
Flour
Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A
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Short Ribs in Gravy
Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :3:00
Categories : Beef Soul Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef short ribs -- sliced
- slice across bone 1-inch thick -
8 cups water
1 1/2 cups water
2 large onions -- coarsely chopped
3 green bell peppers -- cored
- seeded and coarsely chopped -
4 stalks celery -- coarsely chopped
1 tablespoon salt
1 teaspoon salt
1 tablespoon black pepper -- freshly ground
3/4 cup all-purpose flour
1) Wash the short ribs and pat them dry with paper towels. Place the short
ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a
heavy 6-quart pot. Heat over medium-high heat until boiling. Reduce the
heat to simmering and simmer until the short ribs are tender, about 1 1/2 to
2 hours. Remove the short ribs to a bowl and keep warm.
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Short Ribs Of Beef Parisienne
Recipe By :
Serving Size : 8
Categories : Crockpot Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
2 teaspoons salt
4 pounds beef -- short ribs
cut into 3 inch pieces
1/2 teaspoon pepper -- black
3 cups onion -- sliced
1/4 cup water
1 cup mushrooms -- fresh
sliced thin
1/8 teaspoon salt
1 cup sour cream -- dairy
2 tablespoons parsley or chervil -- fresh
minced
Set a large skillet over medium-high heat. When it is sizzling hot, sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown well on all sides. Season the meat with pepper, and turn into a bowl. Add the oil to the skillet and saute the onion for 2 or 3 minutes; then turn into the slow-cooker. Swirl the water in the still hot skillet and scrape up the pan juices. Turn into the slow-cooker with the meat. Cover and cook on Low for 8 to 10 hours, or until the meat is very tender. BEFORE SERVING: In meduim skillet, over medium-high heat, saute the mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking liquid; stir constantly. In about 5 minutes, the slices will be tender and the moisture will have evaporated. Add 1/8 teaspoon salt. Arrange the short ribs on a heated serving platter and turn the cooking liquid into the mushroom skillet. Simmer, scraping up the pan juices, until the sauce is as thick as heavy cream. Remove skillet from the heat. Stir in the sour cream; return to the heat just long enough to thoroughly warm the sauce. Then pour over the meat and sprinkle with chervil or parsley. Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY COOKING, Grossett & Dunlop, 1976, p. 148.
From the recipe files of Carole Walberg
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SIDE PORK OR PORK RIBS AND SAUERKRAUT
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Fresh side pork or pork ribs
Sauerkraut
Potatoes
Whole Allspice
Bay leaf
Cook fresh side pork or ribs with 1 bay leaf, 3 whole allspice until nearly tender, add potato and sauerkraut and boil until done.
Dad liked to slice cold the meat for sandwiches the next day.
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SLOW COOKED RIBS
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salt and pepper
Barbecue sauce -- tomato
Based
White vinegar
Sparkling water
Season whole uncut slabs of pork ribs with salt and pepper, cook slowly in a smoker using low heat (220 Maximum) for two hours. Then baste ribs with a mix of equal parts tomato-based barbeque sauce, white vinegar, and sparkling water every half hour the next three hours. For the final hour of cooking, change the baste to a mix of equal parts barbeque sauce and sparkling water. The ribs will have cooked a total of six hours. Serve with plenty of sauce on the side.
Recipe By :
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Smoked Dry Rub Ribs
Recipe By : Bobby Flay and Jack McDavid
Serving Size : 1
Categories : Pork Grilling
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 three-pound Pork rib racks
Jalapeno Dippin' Sauce -- see * Note
=== DRY RUB # 6 ===
1 cup Salt
1 cup Paprika
1 cup Freshly-ground black pepper
1 cup Cumin
1 cup Ancho chile powder
* Note: See the "Jalapeno Dippin' Sauce" recipe which is included in this collection.
Mix the dry rub ingredients together well. Rub ribs side to side and top to bottom and place in the refrigerator overnight. Allow ribs to sit out at room temperature for 1 hour before smoking. Smoke at 200 degrees for 4 1/2 to 5 hours. Allow to sit covered for 1/2 hour before eating. Separate into individual ribs and serve with the Jalapeno Dippin' Sauce.
This recipe yields ? servings.
Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3615 broadcast 09-04-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-20-1996
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Southern Spareribs
Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :2:00
Categories : Main Dish Pork & Ham
Soul Food
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds pork spareribs -- 2 pieces
1 teaspoon salt
1 teaspoon black pepper -- freshly ground
1 can tomato juice -- 6 ounce
1 medium onion -- finely chopped
- about 1/2 cup -
1/2 cup cider vinegar
1/2 cup dark brown sugar -- finely packed
1/4 cup vegetable oil
1 tablespoon worcestershire sauce
1 teaspoon dry mustard
1) Season the ribs with salt and pepper and place them in a 17 by 12 by
12inch disposable aluminum foil roasting pan. Combine the remaining
ingredients in a bowl and stir until thoroughly blended. Pour the marinade
over the ribs, making sure the marinade coats all sides of them. Cover and
refrigerate 3 hours to overnight.
2) Preheat the oven to 350oF. Cover the roasting pan with heavyduty
aluminum foil and bake until the ribs are tender, about 1 hour. Cut the
ribs into 2 to 3 rib sections before serving and, if you like, skim some of
the fat from the sauce before passing it around with the ribs.
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Soy-Glazed Spareribs
Recipe By :
Serving Size : 5 Preparation Time :7:15
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds spareribs -- cut into two-ribs
salt and pepper
1/2 cup pineapple juice
2 tablespoons garlic-flavored wine vinegar
1/4 cup dry white wine
2 tablespoons soy sauce
2 tablespoons honey
1/2 cup chicken broth or bouillon
2 tablespoons cornstarch
3 tablespoons cold water
Place spareribs on rack in shallow baking pan. Brown in 400 F oven for 30 minutes, turning ribs once. Remove from oven; pour off fat. Sprinkle ribs with salt and pepper. Place in slow-cooking pot. Combine remaining ingredients except cornstarch and water; pour over ribs. Cover and cook on low 7 to 9 hours. Turn control to high. Dissolve cornstarch in 3 tbs. cold water. Stir into rib mixture. Cook 10 to 15 minutes or until slightly thickened.
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Spareribs & Sauerkraut
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :2:15
Categories : Main Dish Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 yellow onions
2 quarts sauerkraut
2 small spareribs
Cut onions in half and place in casserole. Spread sauerkraut over onions. Place ribs on top. Brown in a 500-degree oven, reduce heat to 450 degrees, cover tightly, and bake 1-1/2 to 2 hours.
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SPARERIBS - CABBAGE 'N KRAUT
Recipe By :
Serving Size : 1
Categories : Pork Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pork spare ribs (3-4 lb) -- cut in serving piece
Salt and pepper
1 can Sauerkraut (small)
1/2 small Cabbage -- thinly sliced
1 large Onion -- thinly sliced
1 Apple, quartered -- cored and
1 teaspoon Caraway seeds or
1 teaspoon Dill
1 cup Water
1 teaspoon Salt
Sprinkle spareribs with salt and pepper. Brown ribs for 30 minutes in a heavy skillet or broiler pan. Put alternate layers of spare ribs, sauerkraut, cabbage, onion and apple in crock pot. Add caraway seeds or dill to water and pour over all. Cover and set to low for 6-8 hours. (High 4-5 hours). Stir several times during cooking when using high only.
Note: May be prepared using all sauerkraut or all cabbage if desired.
From Rival Crock Pot cookbook
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Spareribs and Apples
Recipe By :
Serving Size : 4
Categories : Pork Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Meaty Spareribs
3 tablespoons Butter
1 dash Pepper
1 quart Sauerkraut -- rinsed
Onions -- sliced
Carrot -- grated
Apples -- sliced
1 1/2 cups Dry White Wine
Preheat oven to 350 deg F.
In skillet, lightly brown spareribs in butter. Sprinkle with pepper.
In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine.
Cover and bake 1 hour 45 minutes. Nice with mashed potatoes.
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Spareribs And Sauerkraut
Recipe By :
Serving Size : 4
Categories : German Pork
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces Sauerkraut -- canned (2 cans)
3 pounds Spareribs -- country style
2 teaspoons Paprika
6 each Beef bouillon cubes
1/2 teaspoon Caraway seeds
1/2 teaspoon Pepper
10 each Bacon; slices -- rolled inflour
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving.
Serve with dark bread and steins of beer.
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Spareribs With Black Beans
Recipe By : The Frugal Gourmet Cooks Three Ancient Cuisines
Serving Size : 6 Preparation Time :1:15
Categories : Chinese Oriental
Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Pork Spareribs -- 1" lengths
3 Tbsp Soy Sauce, Light
2 Tbsp Dry Sherry
3 Cloves Garlic -- chopped fine
1 Tbsp Fermented Black Beans -- rinsed and mashed
Pinch Brown Sugar
1/2 Tsp Monosodium Glutamate
1 Tsp Sesame Oil
1 tsp Garlic And Red Chili Paste -- or to taste
2 tbsp Cornstarch
2 Green Onions -- chopped
1/2 Green Bell Pepper -- julienned
Place the spareribs pieces in a colander and pour 2 qts. boiling water over them, (do this over the sink). Drain well and stir-fry until lightly browned. Drain fat and place them in a boil. Add all other ingredients except the onions and green pepper. Mix well and then add the onions and green pepper. Place in a steaming dish and steam for 1 hour and fifteen minutes. They will be very tender and delicious.
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Nutr. Assoc. : 0 0 0 0 2255 0 4173 0 0 0 0 0
Spareribs With Black Beans And Pepper Sauce
Recipe By : Jeff Smith
Serving Size : 6
Categories : * Chinese Appetizers
Spareribs Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Pork spareribs -- see * Note 1
=== MARINADE ===
3 tablespoons Light soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon Freshly grated ginger
2 tablespoons Peanut oil
3 Garlic cloves -- chopped fine
1/2 teaspoon Salt
1 tablespoon Fermented black beans (dow see) -- rinsed, see * Note 2
1 pinch Sugar
1 teaspoon Garlic and red chilli paste -- see * Note 2
* Note 1: Have the butcher cut these into 1-inch pieces for you on his bandsaw.
* Note 2: Can be found in Chinese or Oriental markets.
Blanch the ribs in boiling water for 1 minute. Drain well.
Soak in the marinade for 20 minutes.
Heat a wok and chow (stir-fry) the ribs until lightly browned. Remove from the wok and drain the oil.
Add fresh peanut oil, garlic and salt. Chow until the garlic browns a bit, then add the remaining ingredients.
Return the ribs to the wok and toss in the sauce. Place in a steaming dish and steam for 45 minutes to an hour, or until the ribs are very tender. Serves 6 as a dim sum course.
Variation: You can also avoid browning the ribs. Just add 1 tablespoon cornstarch to the marinade and continue with the dish. When steamed, the cornstarch will form a wonderful gravy on the ribs.
Comments: This dish causes traffic jams among the dim sum carts in Hong Kong. Everyone wants an order and the chaos is infectious. Easy to prepare, they will just make a dim sum party.
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 10-21-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-05-1995
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Spareribs with Mustard Sauce
Recipe By :
Serving Size : 8
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pounds Spareribs
1 cup Salt
1 cup Cumin
1 cup Black Pepper
1/3 cup Cayenne Pepper
1/3 cup Minced Garlic
1 cup Brown Sugar
1/3 cup Ground Horseradish
1/3 cup Yellow Mustard
1/4 cup White Wine
1 cup Honey
Dry Rub Seasonings: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs.
Creole Mustard: Combine horseradish, yellow mustard and white wine.
This will keep refrig- erated for several months. Mustard Sauce:
Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min)
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SPICY SHORT RIBS
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds beef short ribs -- cut into 2" pieces
1 medium size onion -- sliced
2 tablespoons brown sugar
1/2 teaspoon Worcestershire sauce
1 cup water
1 1/2 teaspoons salt
2 tablespoons flour
1 tablespoon vegetable oil
1/2 cup dry red wine
1 bay leaf
1/2 teaspoon prepared horseradish
1/8 teaspoon black pepper
Roll ribs in flour; heat oil in Dutch oven. Add ribs and brown. Add onion.
Stir in wine, sugar, bay leaf, sauce, horseradish, salt and pepper. Add water and stir to mix well. Bring to a boil. Reduce heat to low; cover tightly and simmer 2 hours, stirring occasionally. Serve over rice or noodles.
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Spicy Baby Back Ribs
Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 1
Categories : Pork Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Paprika
1/4 cup Ground Ancho chiles or chile powder
1/4 cup Cumin
2 tablespoons Salt
4 1/2 pounds Pork baby back ribs
=== HONEY GLAZE ===
1/4 cup Chopped garlic - (abt 15 cloves)
3 large Jalapeno chiles -- stemmed,
-- and seeded if desire
1 tablespoon Ground cumin
3 tablespoons Tabasco sauce
1 cup Freshly-squeezed lime juice
1 teaspoon Salt
1 cup Honey
Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
Preheat the oven to 350 degrees.
Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco sauce, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
Turn the oven heat up to 450 degrees or heat the grill.
If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.
This recipe yields ?? servings.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-21-1996
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Spicy Beef Back Ribs
Recipe By :
Serving Size : 6
Categories : Beef Grilling
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Beef back ribs
1 cup Catsup
1/2 cup Water
1 medium Onion -- grated
2 tablespoons Fresh lemon juice
1 teaspoon Hot pepper sauce
1/2 teaspoon Crushed red pepper pods -- to 1 teaspoon
Cut the ribs into 3 to 4 rib sections.
Combine catsup, water, onion, lemon juice, hot pepper sauce, and crushed red pepper in a small saucepan. Bring to a boil, reduce heat, and cook slowly 10 to 12 minutes; keep warm. Cook beef back ribs in a covered grill using indirect heat; arrange coals on either side of grill. Place a drip pan between the coals. When coals are ash-gray (about 30 minutes) place ribs, meat side up, on grid above drip pan. Cover cooker. Cook ribs 45 to 60 minutes, or until tender. Brush reserved sauce over ribs and continue cooking, covered, 10 minutes.
Uncovered grill: Place ribs, meat side down in center of a double thick rectangle of heavy duty aluminum foil. Sprinkle 2 tablespoons water over rib bones. To form packets, bring two opposite sides of foil together over top of ribs. Fold edges over 3 to 4 times pressing crease in tightly each time. (Allow some air space.) Flatten foil at ends; crease to form triangle and fold over several times toward package, pressing tightly to seal. Place packets on grid directly over low to medium coals. (Test about 4 inches above coals for low to medium with a 4- to 5-second count.) Cook 2 hours, turning packets every 1/2 hour. Remove ribs from packets and replace on grid. Continue cooking 10 to 20 minutes, turning once. Brush sauce over ribs; continue cooking 10 minutes. This recipe serves 6.
Recipe Source:
THE NATIONAL LIVE STOCK AND MEAT BOARD
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-22-1996
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Spicy Spareribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup paprika (Hungarian)
1 tablespoon season salt
1 teaspoon season salt
1 tablespoon pepper
1 teaspoon dry mustard
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon celery seed
3 pounds spareribs
1/2 cup white wine vinegar
Combine first 9 ingredients in a small bowl, and set aside. cut ribs into
serving size pieces. Pour Vinegar into a spray bottle, and mist the ribs.
Coat ribs with seasoning mixture. Grill about 5 inches from medium coals for
1 hour, misting with vinegar and turning frequently.
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SPICY TEXAS SPARERIBS
Recipe By :
Serving Size : 6
Categories : Meats Main Dish
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Spicy Texas Barbecue Sauce -- *
4 1/2 pounds Pork Spareribs; Fresh -- **
1 Lemon -- Sliced
1 Onion; Large -- Sliced
* See Sowest 2 for recipe. ** Cut spareribs into serving sized pieces. Prepare Spicy Texas Barbecue Sauce and set aside. Heat oven to 325 degrees F. Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Place lemon and onion slices on pork. Cover and bake for 2 hours. Pour 2 cups of the Spicy Texas Barbecue Sauce over pork. Bake uncovered, brushing with the sauce 2 or 3 times, until done, about 2 hours longer. Heat any remaining sauce and serve with the pork spareribs.
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Spit Roasted Chili Barbeque Ribs
Recipe By :
Serving Size : 4
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons Butter
1 each Onion finely chopped
2 each Cloves garlic -- fine chopped
4 cups Canned plum tomatoes
2 teaspoons Chili powder
1 cup Dry red wine
1/2 cup Soya sauce
2 tablespoons Cornstarch
1 tablespoon Granulated sugar
1 each Salt
1/2 cup Chicken stock
5 pounds Trimmed spareribs
Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat.
Bring to a boil and simmer for several minutes.
Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings
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STEAMED SPARERIBS WITH BLACK BEAN SAUCE (DOW SEE JING PIE
Recipe By :
Serving Size : 2
Categories : Chinese Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Spareribs
1 Clove garlic -- minced fine
2 tablespoons Salted black beans
1 tablespoon Fresh ginger -- minced
1 teaspoon Dark soy sauce
1 tablespoon Cornstarch
1 tablespoon Sherry
Here's a couple of simple, good recipes that use black bean sauce.
Just in case you don't know, these black beans are the Chinese fermented black beans. They're extremely salty++and should be rinsed before use++ and have a very nice, savory taste that blends well with many foods. Very common in Chinese markets and I've seen bottles of ready prepared black bean sauce in supermarkets in the Oriental food sections. Just substitute the deep fried tofu cubes for the meat in these recipes. One of these recipes is for pork spareribs and one for prawns. They'll give you an idea of how the beans are combined with the other ingredients to come up with the sauce.
Yield: 4 servings
Preparation: Have butcher cut spareribs into 1-inch pieces. Trim off fat. Place spareribs in a heat proof dish. Wash and rinse black beans 2 or 3 times, then mash them with garlic, ginger, soy sauce, cornstarch and sherry. Mix with spareribs.
Cooking: Place heat proof dish on steaming rack in wok. Add water to bottom of wok. Cover. Steam for 30 minutes.
Do-ahead notes: Do through preparation.
Comments: Spareribs can be left in the steamer for 2 hours if dinner is late. Substitute bean sauce for salted black beans++and abracadabra! Mein See Jing Pie Quat! (Steamed Spareribs in Bean Sauce.)
From "The Chinese Village Cookbook." A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 1975.
Posted by Stephen Ceideberg; January 10 1991.
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Stout marinated ribs with honey galze
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups guinness stout
1 large onion -- slice thin
1/2 cup soy sauce
1/2 cup brown sugar -- packed
1/4 cup sesame oil
3 tablespoons garlic -- minced
4 pounds beef short ribs
***GLAZE***
1 cup honey
2 tablespoons parsley -- chopped
1/4 cup soy sauce
1 tablespoon garlic -- minced
1 1/2 teaspoons pepper
For ribs:
Whisk first 6 ingredients in a large bowl to blend. Place ribs in a glass
baking dish. Pour marinade over. Cover and refrigerateovernight.
For glaze: Whisk all ingredients together in a bowl.
Prepare bbq medium heat. Remove ribs from marinade and place on grill. Grill
until cooked throgh, turning occasionally,about 10min. Brush with glaze and
cook 1 min. per side. Serve with remaining glaze.
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SUPER GOOD SPARERIBS
Recipe By :
Serving Size : 4
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Brown sugar
2 tablespoons Cornstarch
1/2 teaspoon Garlic powder
1 cup Water
3 tablespoons Soy sauce
Mix to-gether in saucepan and heat to boiling stirring until thickened.Place spareribs in roaster with 1 cup of water, cover and cook 1 hour at 350 or until tender. Pour sauce over ribs and bake another 20 min.
basting often.
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Surprise Spareribs
Recipe By :
Serving Size : 6
Categories : Crockpot Main Dish
Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds pork spareribs
water to cover meat
4 teaspoons pickling spices
1 teaspoon salt
1 1/4 cups brown sugar
2 teaspoons dry mustard
1/2 cup ketchup
1/2 cup coca cola
Cut ribs apart and place in Crock-Pot. Cover ribs with water. Add pickling spices and salt. Cook on low for 6 hours or until tender. Discard liquid and place ribs in shallow pan. Mix brown sugar and dry mustard together and sprinkle over ribs. Cover and refrigerate overnight. Mix ketchup and Coca Cola together and spread overv ribs. Grill or broil until ribs are browned.
From the recipe files of Carole Walberg
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SWEET AND SOUR PORK RIBS
Recipe By :
Serving Size : 4
Categories : Bar-B-Q Pork
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork spareribs
1 cup Sweet and sour sauce
-----SWEET-AND-SOUR SAUCE-----
1 cup Apricot preserves
1 tablespoon Vinegar
1 tablespoon Lemon juice
2 teaspoons Soy sauce
Find a great price on spareribs in the supermarket? Divide your purchase into three-pound portions and cook as in step 2. Cool, place in freezer bags and freeze until needed. While the grill is heating up, defrost the ribs in the microwave.
~------------------------------------------------------
~------------------ 1. About 1/2 hour before cooking, prepare barbecue grill. 2. Cut pork between rib bones into serving-size portions. Place ribs meaty side down in 2- or 3-quart rectangular microwaveproof dish, with thicker portions toward outside of dish (overlapping ribs if necessary). Cover with wax paper and microwave on High for 5 minutes, then on Medium for 15 minutes.
Turn ribs over; place less-cooked pieces toward outside of dish. Cover again and microwave on Medium for 15 minutes, or until tender. 3. Place ribs on grill over medium-hot coals. (Coals should be ash-gray with no flame.) Cook for 10 minutes, turning once and basting with 1/2 cup Sweet-and-Sour sauce.
Serve with remaining sauce. Per Serving: 747 cal, 39 g protein, 40 g fat, 57 g carbohydrate, 160 mg cholesterol, 306 mg sodium. SWEET-AND-SOUR SAUCE:
(This sauce can be made and stored in the refrigerator for up to a month.) (This quick and easy sauce is wonderful with barbecued ribs and poultry.) 1. In 2-cup glass measure, combine all ingredients. 2.
Microwave on High for 4 to 5 minutes, stirring once, until boiling. Makes 1 cup. Per serving (1 07/11/92 8:39 AM Tablespoon): 55 cal, 0 g protein, 0 g fat, 14 g carbohydrate, 0 mg cholesterol,
46 mg sodium.
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Sweet and Spicy Spareribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cloves garlic -- minced
1 teaspoon jalapeno pepper -- finely chopped
1 teaspoon dry mustard
1/2 teaspoon oregano
1/2 teaspoon rosemary
3 tablespoons honey
1 cup tomato sauce
2 medium orange juice only
salt and pepper -- to taste
Preheat bbq grill on low.
Place the first 7 ingredients in a small saucepan and cook over very low
heat. Meanwhile, blanch ribs in boiling water for 15 min. Drain ribs and
baste with the warm mixture. Place ribs on hot grill and party cover. cook 30
min., depending on size. Turn ribs frequently, baste occasionally and seson
well.
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SWEET-SOUR BARBECUED RIBS
Recipe By :
Serving Size : 1
Categories : Meats Bar-B-Q
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Van Geffen VGHC42A
1 1/4 cups Ketchup
3/4 cup Water
1/4 cup Honey
2 tablespoons Worcestershire Sauce
4 teaspoons Lemon Juice
6 pounds Back Ribs -- Cut in small
pieces
1 small Onion
1/2 teaspoon Salt
1/2 teaspoon Pepper
Mix all ingredients except ribs. Cook for 10 minutes, stirring occasionally. Prepare a charcoal grill, and cook ribs for one hour over medium-hot coals, turning occasionally. Brush ribs with sauce. Turn and cook for 20 minutes or longer until done. Source: Recipes from the Birthplace of Bill Clinton, Wanda Powell. (wrv)
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Sweet-Sour Spareribs
Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 pounds spareribs
salt and pepper
1 cup chicken bouillon
1/4 cup brown sugar
1/4 cup vinegar
1 tablespoon soy sauce
1 small onion flakes -- thinly sliced
2 tablespoons cornstarch
11 ounces can mandarin oranges -- drained
1 medium green pepper -- cut into chunks
Cut spareribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in shallow baking pan. Roast in 400 F oven for 15 minutes. Turn and brown other side. Drain fat and put ribs in slow-cooking pot. Cimbine bouillon with brown sugar, vinegar, and soy sauce. Pour over ribs in pot. Cover and cook on low for 6 to 8 hours. turn control to high. Add onion. Dissolve cornstarch in small amount of cold water; stir into pot. Cover and cook on high another 10 to 15 minutes or until slightly thickened. Stir in oranges and green pepper. Cover and cook 5 minutes. Serve over cooked rice or crisp Chinese noodles.
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Tamarind Glazed Spare Ribs
Recipe By : Emeril Lagasse
Serving Size : 4
Categories : Spareribs Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Slab of ribs
1 Onion -- roughly chopped
2 Celery stalks -- roughly chopped
1 Bouquet garni
1 Garlic head -- split, wrapped
-- in cheese cloth
2 tablespoons Minced garlic
1/4 cup Tamarind paste
1/4 cup Dark cane syrup -- plus
2 tablespoons Dark cane syrup
1/4 cup Dark molasses -- plus
2 tablespoons Dark molasses
1/4 cup Ketchup
1/2 cup Water
1 tablespoon Freshly-ground black pepper
2 tablespoons Emeril's Essence -- see * Note
1 teaspoon Salt
Emeril's Slaw -- see * Note
=== GARNISH ===
2 tablespoons Chopped green onions
2 tablespoons Brunoise red pepper
2 tablespoons Brunoise yellow pepper
* Note: See the "Emeril's Essence Information" and "Emeril's Slaw" recipes which are included in this collection.
Preheat the grill.
In a gallon stock pot, bring ribs, onions, celery, bouquet garni, head of garlic and enough water to cover the ribs up to a boil. Reduce to a simmer. Simmer for 45 minutes. Remove from the water and allow to cool.
In a food processor, puree the minced garlic, tamarind paste, dark cane syrup, dark molasses, ketchup, water, black pepper, Essence, and salt together. Puree until smooth.
Baste the ribs with the tamarind glaze, on both sides. Place on the grill and cook on each side. Basting often. Place the remaining glaze on the stove and bring up to a boil. Remove from the heat and drizzle over the ribs.
Mound the Slaw in the center of an of an over-sized platter. Lay the ribs around the mound of Slaw. Garnish with green onions, red peppers and yellow peppers.
This recipe yields 4 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-2351 broadcast 10-02-1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
11-15-1996
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Tangy Short Ribs
Recipe By :
Serving Size : 5
Categories : Meats Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Short Ribs *
3/4 cup Lemon Juice
1 each Large Onion -- Sliced
1/2 cup Steak Sauce
1 each Clove Garlic -- Finely Chopped
2 teaspoons Salt
2 teaspoons Chil Powder
1 1/2 teaspoons Ground Cumin
1/2 teaspoon Pepper
* Short Ribs should be cut into 2-inch pieces.
~------------------------------------------------------
~------------------ Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs.
Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes.
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TEXAS-STYLE RIBS
Recipe By :
Serving Size : 1
Categories : Bar-B-Q Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Spareribs -- Cut In Serving
Pcs
1/3 cup Lemon Juice
1/3 cup Ketchup
1/3 cup Dark Brown Sugar -- Firmly
Packed
1 tablespoon Prepared Mustard
1 teaspoon Horseradish
1/4 teaspoon Red Hot Pepper Sauce
4 Lb
1/3 cup Orange Juice
Heat oven to 450 F. Place spareribs in a large non-aluminum baking pan and roast 30 mins., turning once to render excess fat. Drain off and discard fat from pan. Turn oven off. Mix together orange juice, lemon juice, ketchup, brown sugar, mustard, horseradish, and pepper sauce; pour over ribs, cover and allow to stand at room temperature 1 hour. Heat oven to 325 F. Uncover ribs and bake 1 hour or until brown, basting often with sauce from pan. Makes 4 servings.
Recipe By : America's Bounty - ISBN 0-8317-8173-4 Serving Size : 4 Amount Measure Ingredient -- Preparation Method
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The Grilled Short Ribs
Recipe By :
Serving Size : 4
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons oil
2 1/2 pounds kosher cut short ribs
1 cup onion, celery, carrots -- cubed
1 bay leaf
1/4 cup brandy -- optional
2 cups beef stock
1 tablespoon arrowroot
salt , pepper -- to taste
1 onion -- julienned
1 turnip -- julienned
parsley -- chopped
Heat 2 tablespoons of oil in large skillet. Add short ribs and saute 2 min.on
each side or until well browned. Remove from pan. Set aside.
Add2 tablespoons oil to skillet and heat. Add cubed onion, celery and carrots
and bay leaf and saute 5 min. or until browned. Place vegetables and short ribs in roasting pan. Bake at 450x 15-20 min. to
braise. Add brandy and beef stock. reduce oven heat to 350x
and bake covered 1ae to 2 hoursor until meat falls away from bone.
Remove short ribs from pan and set aside. Discard vegetables.
Strain pan juices. Heat 1 tablespoon oil in small skillet. stir in arrowroot
until smooth and slightly thickened. Strain again. Season to taste with salt
and pepper.
Heat 1 tablespoon oil and add julienne onion and turnip and saute until
lightly browned. place vegetables on top of short ribs. Pour sauce over
vegetables and garish with parsley.
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Tofu Ribs
Recipe By :
Serving Size : 4
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FORMATTED BY S. GRABOWSKI-----
1 pound Firm tofu
BBQ sauce as needed
2 tablespoons Cold pressed oil
1 cup Soy sauce (marinade)
8 Bamboo skewers
Slice tofu 1/2" thin, marinade in soy sauce minimum 8 hours in fridge.
Pre-heat oven to 300F. Cut the marinated tofu slices lengthwise into 3 strips per slice. Brush the tofu slices on all sides with oil and lay them, side by side, in a dish. The slices should not touch. Bake for 40 minutes.
Remove from the oven and let cool for 5 minutes. Pass bamboo skewers carefully through the width of each slice. Five to six slices will fit on one skewer without touching. Cover with barbecue sauce and pre-heat the broiler. Broil 6 inches from the heat for about 5 minutes, turn over, and repeat. The tofu can become dark but scorching will make it bitter.
From The High Road to Health CookBook by Lindsay Wagner
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Tropic Sun Spareribs
Recipe By :
Serving Size : 4
Categories : Pork/Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Spareribs -- or country-style
1 large Onion -- pork ribs
3 large Cloves garic -- pressed
1/2 cup Brown sugar -- packed
1 large Can (20-oz.) Dole crushed
1 teaspoon Ground giner -- pineapple, undrained
Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake in 350-degrre F. oven 1/2 hour. Combine remainig ingredients. Spoon over ribs. Bake, uncovered, one hour longer. S
Serves 4
SOURCE: Dole's Quick 'N Easy Recipes.
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Turkish BBQ Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds lamb ribs
2 cloves garlic -- split
salt and pepper -- to taste
2 tablespoons crushed dried mint
1 1/4 cups olive oil
1 cup red wine vinegar
Rinse ribs well. Pat well. Rub entire surface of racks with garlic.
Sprinkle generously with salt and pepper. Rub all over with crushed mint.
Place in flat container large enough to hold ribs . Drizzel with half of oil
and vinegar. Turn and drizzel with remaining oil and vinegar. Let stand over
night or several hours in refrigerator.
When ready to cook, thread rib on extra long skewer, cutting ribs where
needed to fit skewer. Grill over medium hot coals until crispy on the
outside, turning often. Serve with grilled jalapeno chilies, whole small
tomatoes, small whoule onions and thick eggplant slices if desired.
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Turkishn BBQ Ribs
Recipe By :
Serving Size : 1
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds lamb ribs
2 cloves garlic -- split
salt and pepper -- to taste
2 tablespoons crushed dried mint
1 1/4 cups olive oil
1 cup red wine vinegar
Rinse ribs well. Pat well. Rub entire surface of racks with garlic.
Sprinkle generously with salt and pepper. Rub all over with crushed mint.
Place in flat container large enough to hold ribs . Drizzel with half of oil
and vinegar. Turn and drizzel with remaining oil and vinegar. Let stand over
night or several hours in refrigerator.
When ready to cook, thread rib on extra long skewer, cutting ribs where
needed to fit skewer. Grill over medium hot coals until crispy on the
outside, turning often. Serve with grilled jalapeno chilies, whole small
tomatoes, small whoule onions and thick eggplant slices if desired.
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Unusual Chinese Grilled Shortribs
Recipe By :
Serving Size : 4
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Large -- Meaty Shortribs
1/3 cup Oriental Toasted Sesame Oil
4 1/2 tablespoons Peanut Butter
4 tablespoons Brown Sugar
2 1/4 tablespoons Curry Powder
3/4 cup Soy Sauce
1/2 tablespoon Black Pepper (fresh cracked)
1/2 cup Rice Sherry Wine
1/2 each Fresh Ginger Root
2 each Large Garlic Cloves (minced)
10 each Green Onions
Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE:
Chill the meat well.
This cutting method will not work well on room temperature ribs.
MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill.
Watch carefully to determine when done.
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VIC'S SPARE RIBS
Recipe By :
Serving Size : 2
Categories : Main Dish Bar-B-Q
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Spare ribs
2 cans Choy sweet and sour sauce
2 teaspoons Chili powder
2 teaspoons Curry powder
2 tablespoons Vinegar
Salt & pepper
Cook the Spare Ribs slowly. When the ribs are done add the other ingredients and simmer for 45 minutes.
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World Champion BBQ Ribs
Recipe By :
Serving Size : 1
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pork backrib
***DRY RUB***
4 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons black pepper
2 teaspoons white pepper
1 teaspoon cayenne
***BBQ SAUCE***
6 tablespoons salt
6 tablespoons pepper
6 tablespoons chili powder
4 cups ketchup
4 cups vinegar
4 cups water
1 large onion -- diced
1/2 cup molasses
Dry Rub:
Mix all ingredients together throughly.
BBQ Sauce:
Combine ingerdients in a large saucepan. Bring to a rolling boil, reduce heat
and simmer 1 1/2 hours, stirring every 10min. or so. Pour into sterilized
canning jars seal and let stand 2 to 6 weeks before use.
Preparation: Spinkle dry rub liberally over ribs. allow to stand 20-30 min. at room
temperature until ribs appears wet. Prepare a smoker for long, slow (230x)
indirect cooking, using hickory or other hard wood chips.
Cook ribs, bone side down, for 2 hours at 230x in a smoker using indirect
heat. Turn and cook for 2 hours more. Turn and cook one more hour. During the
last 15min. baste with bbq sauce diluted by half with water(if a tomato or
sugar based sauced is used for more than 15-30 min. it blackens and chars).
Serve ribs with warmed, undiluted sauce onthe side.
Winner of the 1991 World Championship BBQ cooking contest in Memphis, TN.
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Zesty Barbecued Ribs
Recipe By :
Serving Size : 6
Categories : Meats Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds Spareribs
2 cups Catsup
1/2 cup Lemon Juice
1/2 cup Brown Sugar -- Frimly Packed
1 tablespoon Prepared Mustard
1/2 cup Onion -- Finely chopped
1/4 cup Butter Or Margarine
1/4 cup Worcestershire Sauce
1 each Clve Garlic -- Finely Chopped
1/4 teaspoon Salt
1/8 teaspoon Hot Pepper Sauce
In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce.
Refrigerate leftovers. MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes.
Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer.
Repeat with remaining ribs. Proceed as above.
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