ribs recipes 2

ribs recipes 2


Country Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Crockpot Meats
Main Dish

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Spareribs

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Crockpot Main Dish
Pork & Ham

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Pork/Ham

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Grilling Main Dish
Pork Spareribs

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Main Dish Pork

Amount Measure Ingredient -- Preparation Method
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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 “Bayou Blast - {Emeril’s Creole Seasoning}” and “Cilantro Potato Salad” 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 Preparation Time :0:00
Categories : Ribs Beef
Meats

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Chinese Meats

Amount Measure Ingredient -- Preparation Method
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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
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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 Preparation Time :0:00
Categories : Pork/Ham Greek

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
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-----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 Preparation Time :0:00
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 1” 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 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** 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 Preparation Time :0:00
Categories : Beef Main Dish
Cajun

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
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 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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.

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LUTHER'S BARBECUED RIBS-VOLTZ

Recipe By :
Serving Size : 6 Preparation Time :0:00
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

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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 Preparation Time :0:00
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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Memphis Style BBQ Ribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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.

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Mr.John's Spare Ribs With Garlic Mashed Potatoes

Recipe By : Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
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

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Mustard Glazed Beef Short Ribs

Recipe By : Michael Lomonaco
Serving Size : 4 Preparation Time :0:00
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:
MICHAEL’S 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

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NEW STYLE RIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
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.

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Orange Country Style Ribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
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.

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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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

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