Recipes Included On This Page Amazing Ribs With Amazing Glaze Ancho Chile-Glazed Ribs Applesauce Dessert Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Amazing Ribs With Amazing Glaze Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds beef ribs or your favorite ribs AMAZING GLAZE 1 tablespoon olive oil 1/2 cup chopped yellow onion 6 cloves garlic -- finely minced 2 tablespoons minced fresh thyme leaves 2 cups dry red wine 1 1/2 cups ketchup 1/4 cup Heinz 57 Sauce 3 tablespoons brown sugar 2 tablespoons dark sesame oil 2 tablespoons chile powder 1 tablespoon molasses 1 tablespoon dried oregano 1 tablespoon paprika 1/2 tablespoon dried sage 1/2 tablespoon Tabasco sauce 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. Then place the ribs in a rectangular dish or baking pan. To make the glaze, add the olive oil and onion to a 2 1/2 quart saucepan. Place the saucepan over medium-low heat and cook until the onion becomes translucent, about 10 minutes. Add the garlic and sauté for 30 seconds. Add all the remaining ingredients. Bring to a low boil, cover and decrease the heat to a simmer. Allow the glaze to simmer for 20 minutes. Then remove the lid, turn the heat to high, and boil the glaze until only 3 cups remain. Transfer the glaze to a bowl and allow it to cool to room temperature. Coat the ribs evenly on both sides with half the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours. Reserve the remaining glaze to serve as a sauce for the ribs. 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. Occasionally during cooking, baste the ribs with the marinade, stopping 15 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. Cuisine : "American" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 7 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2463 Calories; 194g Fat (73.7% calories from fat); 114g Protein; 42g Carbohydrate; 3g Dietary Fiber; 483mg Cholesterol; 1525mg Sodium. Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1/2 Vegetable; 30 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Ancho Chile-Glazed Ribs Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs ANCHO RUB 1/4 pound ancho chiles -- about 6 chiles 1 cup freshly squeezed orange juice 3 tablespoons red currant jelly or raspberry jam 2 tablespoons honey 1 tablespoon red wine vinegar 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 5 cloves garlic -- peeled 1 small shallot -- peeled 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. Then place the ribs in a rectangular dish or baking pan. To make the rub, place the ancho chiles in a bowl and cover them with boiling water After 30 minutes, stem the chiles and wash away the seeds. Place the ancho chiles in a food processor fitted with a metal blade and mince finely Add all the remaining rub ingredients and blend until very smooth. Makes 2 cups. Coat the ribs evenly on both sides with half the rub. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours. 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. Occasionally during cooking, baste the ribs, stopping 15 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. Cuisine : "Mexican & Southwestern" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 20 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; trace Fat (1.1% calories from fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Applesauce Dessert Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Boiling Water 1 Package Sugar-Free Gelatin Dessert -- 4 serving size Strawberry Or Raspberry Flavor -- (Jell-O Brand) 1 Cup Unsweetened Applesauce STIR boiling water into gelatin in medium bowl 2 minutes or until completely dissolved. Stir in applesauce. Pour into dessert dishes. REFRIGERATE 2 hours or until firm. Store leftovers dessert in refrigerator. Makes 4 (1/2-cup) servings. Note : Recipe can be doubled. Exchange : 1/2 Fruit. Contributed to the FareShare Gazette by Mary Lou; 23 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 26 Calories; trace Fat (1.0% calories from fat); trace Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit.

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