ribs recipes 3
Rhubarb - Be Cued Beef Ribs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Crockpot Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Appetizers Spareribs
Pork Main Dish
Grilling
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Beef Ethnic
Sauces Salsa
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Appetizers Lamb
Pork Spareribs
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Crockpot Beef
Vegetables
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Chinese Meats
On The Grill
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Beef Meats
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
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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
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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 Preparation Time :0:00
Categories : Crockpot Main Dish
Beef
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Pork Grilling
Main Dish
Amount Measure Ingredient -- Preparation Method
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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
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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
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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
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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 Preparation Time :0:00
Categories : Pork Crockpot
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Pork Main Dish
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : German Pork
Main Dish
Amount Measure Ingredient -- Preparation Method
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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
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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 Preparation Time :0:00
Categories : * Chinese Appetizers
Spareribs Pork
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
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 Preparation Time :0:00
Categories : Meats Main Dish
Amount Measure Ingredient -- Preparation Method
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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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Monday, June 8, 2009
ribs recipes 3
