Recipes Included On This Page Thai Baby Back Ribs Tomato Mozzarella Toast Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Thai Baby Back Ribs Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides pork baby back ribs or your favorite ribs *THAI BARBECUE SAUCE* 6 cloves garlic -- minced 2 tablespoons finely minced ginger 8 serrano peppers or other small hot chiles -- minced including seeds 4 small green onions -- minced green and white parts 1/4 cup minced cilantro sprigs 1 tablespoon grated lime zest -- (or minced) 3 limes -- juice from 1 cup hoisin sauce 1/2 cup wine vinegar 1/4 cup fish sauce -- Thai or Vietnamese 1/4 cup honey 2 tablespoons dark soy sauce 2 tablespoons flavorless cooking oil Remove the membrane from the underside of the ribs as described in notes. Then place the ribs in a rectangular dish or baking pan. To make the sauce, combine all the sauce ingredients and stir well. Makes 3 cups. Coat the ribs evenly on both sides with half the sauce. Marinate the ribs, refrigerated, for at least ~5 minutes. For more flavor, marinate for up to 8 hours. Reserve the remaining sauce to serve as a sauce for the ribs. To grill the ribs, if using a gas barbecue, preheat to medium (325F). If using charcoal or wood, prepare a fire. Grill as described in notes. Occasionally during cooking, baste the ribs with the marinade, stopping ~5 minutes before removing the ribs from the grill. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce. Source : "The Great RIBS Book" NOTES : Removing the Membrane: All ribs have a tough membrane that covers the underside (the non-meaty side) of the ribs. This membrane is called the "fell." For all cooking techniques, remove the membrane or the ribs will always be tough. Most markets sell the ribs without removing the membrane. If you don't remember to ask the butcher to complete this task for you, here is a simple method for removing the membrane at home. Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away. Grilling: If using a gas barbecue, preheat it to medium (325F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Approximate grilling times: pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes. Contributed to the FareShare Gazette by Michael; 30 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 274 Calories; 5g Fat (13.9% calories from fat); 3g Protein; 60g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 1040mg Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 1 Fat; 3 1/2 Other Carbohydrates. * Exported from MasterCook * Tomato Mozzarella Toast Recipe By :Edmonton Journal, March 12, 1997 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh tomatoes -- (900 g) 1/4 cup olive oil -- (50 mL) 1/3 cup thinly slivered fresh basil -- (75 mL) or chopped parsley 1 teaspoon minced garlic -- (5 mL) 1/2 teaspoon salt -- (2 mL) 1/8 teaspoon ground black pepper -- (.5 mL) 2 long Italian rolls [each 8 inches/20 cm long] 8 slices Prosciutto -- (thin slices) or baked ham [about 115 grams/4 ounces] 1 cup shredded mozzarella cheese -- (250 mL) Preheat broiler. Core and chop tomatoes. You should have about 1.25L or 5 cups. In a large bowl combine the tomatoes, 2 tablespoons (25 mL) of the olive oil, the basil, garlic, salt and pepper. Let stand at least 30 minutes. Slice rolls in half crosswise then lengthwise. Brush the cut sides of the bread with the remaining 2 tablespoons (25 mL) of olive oil. Place on a shallow baking pan; broil until golden. Set aside about 1/3 cup (75 mL) of the tomato mixture. Spoon the remaining tomato mixture on the toasted rolls, dividing evenly. Top each with 2 slices of prosciutto, 1/4 cup (50 mL) mozzarella and an equal amount of the reserved tomato mixture. Broil until cheese is just melted, about 3 minutes. Serve immediately. "Tomato Mozzarella Toast is elegant, yet simple to prepare and serve. Toasted Italian rolls absorb the juices of chopped tomatoes, fresh basil and garlic." From The Edmonton Journal, 12 March 1997. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 19 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1139 Calories; 59g Fat (47.6% calories from fat); 134g Protein; 12g Carbohydrate; 2g Dietary Fiber; 343mg Cholesterol; 12627mg Sodium. Exchanges: 0 Grain(Starch); 19 Lean Meat; 2 Vegetable; 3 1/2 Fat.

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