Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- January 2002 - A's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

  
                    * 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.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!