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FareShare Gazette Recipes -- January 2002 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Rack of Lamb with Cranberry Crust
Reduced Calorie Dessert
Reuben Meatballs
Ribs Louisiana Style
Ribs Marinated With Molasses - Chile Barbecue Sauce
Ribs Rubbed With Asian Pesto
Ribs Rubbed With Secret Chipotle-Honey Barbecue Sauce
Ribs With All - Purpose Dry Rub And Sweet & Sour Mop
Ribs With Oaxacan Mole Sauce
Ribs: Preparation, Grilling and Serving Information

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                    Rack of Lamb with Cranberry Crust
Recipe By     :Blue Flame Kitchen Holiday Cookbook 2000
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  Dijon mustard -- (30 mL)
  2          teaspoons  honey -- (10 mL)
  2              racks  lamb -- 8 ribs each
  2        tablespoons  dried cranberries -- (30 mL)
     3/4      teaspoon  crumbled dried rosemary -- (3 mL)
  1                     garlic clove
  1                     green onion -- sliced
     1/2           cup  fine dry breadcrumbs -- (125 mL)
     1/4      teaspoon  salt -- (1 mL)
     1/4      teaspoon  freshly ground black pepper -- (1 mL)
  1           teaspoon  olive oil -- (5 mL
Combine mustard and honey. Spread evenly over the meaty portion of the 
lamb.
Put the cranberries, rosemary, garlic and onion into a food processor. 
Process until the cranberries are finely chopped. Add crumbs, salt, pepper 
and oil. Process, using an on/off motion, just until combined.
Pat the crumb mixture onto the mustard mixture that is already on the lamb.
Place lamb, bone side down, in a shallow roasting pan. Roast at 425F (220C) 
for 40 minutes or until a meat thermometer registers 140F - 150F (60C - 
65C).
Let stand for 5 minutes before carving.
From The Atco Gas Blue Flame Kitchen Holiday Cookbook 2000 edition; 10035 - 
105 Street, Edmonton, Alberta, Canada T5J 2V6
MC format by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 1 January 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 60 Calories; 3g Fat (39.1% calories 
from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; 5mg 
Cholesterol; 176mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                         Reduced Calorie Dessert
Recipe By     :Quick Cooking Magazine
Serving Size  : 20    Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  sugar
  2          teaspoons  ground cinnamon
  10                    flour tortillas -- (6 inches each)
  8             ounces  reduced-fat cream cheese -- (1 pkg)
  1                cup  cold fat-free milk
  1              ounce  sugar-free instant white chocolate 
                          pudding -- (1 kg.)
                        or vanilla pudding mix
  2               cups  reduced fat whipped topping
     1/4           cup  milk chocolate chips -- melted
In a small bowl, combine sugar and cinnamon.
Coat one side of each tortilla with non stick cooking spray; sprinkle with 
cinnamon-sugar.  Turn tortillas over; repeat on the other side. Cut each 
tortilla into four wedges. For each dessert cup, place round edge of one 
tortilla wedge in the bottom of a muffin cup, shaping sides to fit cup.
Place a second tortilla wedge in muffin cup, allowing bottom and sides to 
overlap.
Bake at 350 degrees for 10 minutes or until crisp and lightly browned. Cool 
completely in pan.
Meanwhile, for filling, beat cream cheese in a mixing bowl just until 
smooth. In another bowl, whisk milk and pudding mix for 2 minutes for until 
thickened. Add to cream cheese; beat on low until blended. Fold in whipped 
topping. Cover and refrigerate for 1 hour.
Carefully remove cups from pan. Pipe or smooth about 3 tablespoons filling 
into each cup. Drizzle or pipe with melted chocolate. Refrigerate for 5 
minutes or until chocolate is set.
Store in refrigerator.
Recipe Source: Quick Cooking Magazine
Contributed to the FareShare Gazette by Stacey; 22 January, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 162 Calories; 5g Fat (29.0% calories 
from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 
238mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 
Other Carbohydrates.
                      * Exported from MasterCook *
                             Reuben Meatballs
Recipe By     :Irlana Waggoner
Serving Size  : 5     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     egg
  1              small  onion -- finely chopped
     2/3           cup  soft bread crumbs
     1/4           cup  minced fresh parsley
     1/2      teaspoon  salt
     1/2      teaspoon  pepper
  1                cup  cooked rice
  1 1/2         pounds  lean ground beef
  2               cups  sauerkraut -- rinsed
                        and well drained
  1           teaspoon  caraway seeds -- (1 to 2)
  1                can  condensed cream of mushroom soup
     1/2           cup  Thousand Island salad dressing
     1/4           cup  shredded Swiss cheese
                        Rye bread -- optional
In a bowl, combine the egg, onion, bread crumbs, parsley, salt and pepper. 
Stir in rice. Crumble beef over the mixture and mix well. Shape into 15 
balls. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake 
uncovered, at 350 degrees F. for 15 to 20 minutes or until browned; drain.
Arrange sauerkraut over meatballs; sprinkle with caraway seeds. Combine 
soup and salad dressing, spread over top.
Cover and bake for 35 - 45 minutes or until meat is no longer pink. 
Uncover; sprinkle with Swiss cheese. Bake 10 minutes longer or until cheese 
is melted.
Serve with rye bread.
Yield :  5 servings.
Source :   "Country Woman 9-10-99"
Contributed to the FareShare Gazette by Bobbie; 23 January, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 582 Calories; 40g Fat (62.7% 
calories from fat); 30g Protein; 24g Carbohydrate; 3g Dietary Fiber; 151mg 
Cholesterol; 1167mg Sodium.  Exchanges: 1 Grain(Starch); 4 Lean Meat; 1 
Vegetable; 1/2 Fruit; 5 1/2 Fat.
                      * Exported from MasterCook *
                           Ribs Louisiana Style
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
                        LOUISIANA STYLE MARINADE
  2                     vine-ripened tomatoes
  2              small  yellow onions
     1/4           cup  chopped roasted red bell peppers -- bottled variety
  1                cup  dry red wine
     1/2           cup  ketchup
     1/2           cup  cider vinegar
  2        tablespoons  honey
  2        tablespoons  Worcestershire sauce
  2        tablespoons  extra virgin olive oil
  1         tablespoon  Tabasco sauce
  1         tablespoon  chile sauce
  4             cloves  garlic -- finely minced
  2        tablespoons  minced oregano leaves
  2        tablespoons  chopped fresh thyme leaves
  1           teaspoon  minced orange zest
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 marinade, cut each tomato into 3 slices. Peel and cut each 
onion into 3 slices. Heat a gas grill or build a fire. Soak 1/2 cup of wood 
chips. When the coals are ash colored, scatter the wood chips over the 
coals. Brush the cooking grate with oil. Place the tomatoes and onions on 
the grill. Cover the grill and smoke the tomatoes and onions 15 to 20 
minutes, turning them once, until they are golden. Discard the tomato 
skins. Transfer the tomatoes and onions to a food processor and chop 
coarsely. Transfer the mixture to a saucepan and add the remaining 
ingredients. Bring to a boil. Boil until only 3 cups remain. Transfer the 
marinade to a small bowl and allow it cool to room temperature.
Coat the ribs evenly on both sides with half the marinade. Marinate the 
ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for 
up to 8 hours. Reserve the remaining marinade 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 extra 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"
NOTES : Try a Louisiana - style sauce with charred tomatoes and onions 
simmered in a spicy red wine sauce. The key technique is to grill sliced 
tomatoes and onions over a gas or charcoal fire before simmering them with 
the rest of the ingredients. For even more flavor, sprinkle 1/2 cup of 
hardwood chips onto the coals just before adding the onions and tomatoes. 
Cover the frill tightly so that the onions and tomatoes acquire a smoky 
taste.
Contributed to the FareShare Gazette by Michael; 13 January 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 202 Calories; 7g Fat (35.4% calories 
from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
486mg Sodium.  Exchanges: 1 Vegetable; 1 1/2 Fat; 1 1/2 Other 
Carbohydrates.
                      * Exported from MasterCook *
           Ribs Marinated With Molasses - Chile Barbecue Sauce
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
                        MOLASSES CHILE BARBECUE SAUCE
  2        tablespoons  extra virgin olive oil
     1/2           cup  peeled and chopped horseradish root
  1              small  yellow onion -- peeled and chopped
  6             cloves  garlic -- chopped
  3                     serrano chiles -- chopped, including seeds
  2        tablespoons  minced ginger
  2                     vine-ripened tomatoes -- seeded and chopped
     1/4           cup  chopped roasted red bell peppers -- bottled variety
     1/2           cup  dry red wine
     1/2           cup  white distilled vinegar
     1/4           cup  molasses
     1/4           cup  dark corn syrup
  2        tablespoons  dark soy sauce
  1         tablespoon  Tabasco sauce
  1              ounce  anchovy fillets -- packed in oil
  2          teaspoons  dried thyme
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 sauce, place the olive oil, horseradish, and onion in a 12-inch 
sauté pan placed over medium heat. Sauté the onion for about 10 minutes, 
stirring occasionally, until the onion browns. Then add the garlic, chiles, 
ginger; tomatoes, and peppers. Sauté for 5 minutes. Add the remaining sauce 
ingredients and stir well. Simmer over lowest heat, uncovered, for 30 
minutes. Allow the sauce to cool to room temperature. Transfer to a 
blender; and liquefy. Makes 2 cups.
Coat the ribs evenly on both sides with the sauce. 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 :  "American"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 14 January 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 2361 Calories; 191g Fat (74.2% 
calories from fat); 114g Protein; 35g Carbohydrate; 1g Dietary Fiber; 489mg 
Cholesterol; 705mg Sodium.  Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1 
Vegetable; 29 Fat; 2 Other Carbohydrates.
                      * Exported from MasterCook *
                       Ribs Rubbed With Asian Pesto
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
     1/4           cup  dark soy sauce
     1/4           cup  freshly squeezed orange juice
  1         tablespoon  honey
                        ASIAN PESTO
  1 1/2           cups  spinach leaves
  1                cup  mint leaves
  10                    basil leaves
     1/4           cup  cilantro sprigs
  1              small  green onion
                        [green and white parts]
  5             cloves  garlic -- finely minced
  2        tablespoons  finely minced ginger
  1           teaspoon  grated orange zest
                        or finely minced orange zest
     1/2           cup  freshly squeezed orange juice
     1/4           cup  distilled white vinegar
  2        tablespoons  dry sherry
                        or Chinese rice wine
  2        tablespoons  thin soy sauce
  2        tablespoons  dark sesame oil
  2        tablespoons  hoisin sauce
  1         tablespoon  Asian chile 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.
Combine the soy sauce, orange juice, and honey Rub this sauce over the 
ribs, coating them evenly Marinate the ribs, refrigerated, for at least 15 
minutes. For more flavor; marinate for up to 8 hours.
To make the pesto, place all ingredients in an electric blender. Blend into 
a liquid Transfer the pesto to a bowl and refrigerate. Makes 2 cups.
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. During the last 10 minutes of cooking, brush the ribs with the 
pesto.
During the last 10 minutes of cooking, brush the ribs with the pesto.
To serve, brush the ribs with more pesto. 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 any 
remaining pesto.
Cuisine :  "Asian"
Source :  "The Great RIBS Book"
NOTES : Asian pesto sauce is a combination of fresh herbs and Asian flavors 
liquefied in the blender, resulting in a deep green sauce. It's great 
brushed over ribs just before serving, or served as a side condiment to 
accompany any grilled fish or meat. Use the Asian pesto sauce the day it is 
made, however, or the flavor will deteriorate. Moreover, never heat the 
sauce or the beautiful color and fresh sparkling flavors will be lost.
Contributed to the FareShare Gazette by Michael; 7 January 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 122 Calories; 7g Fat (54.6% calories 
from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; trace 
Cholesterol; 147mg Sodium.  Exchanges: 1/2 Vegetable; 1 1/2 Fat; 1/2 Other 
Carbohydrates.
                      * Exported from MasterCook *
          Ribs Rubbed With Secret Chipotle-Honey Barbecue Sauce
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 of spareribs
                        or your favorite ribs
                        CHIPOTLE - HONEY BARBECUE SAUCE
  10            cloves  garlic with skin
  1         tablespoon  olive oil
  2             medium  vine-ripened tomatoes
     1/4           cup  minced fresh oregano
     1/4           cup  chipotle chiles in adobo sauce
     1/4           cup  cider vinegar
  2        tablespoons  honey
  2        tablespoons  molasses
  2        tablespoons  dark sesame oil
  1         tablespoon  cumin
  1           teaspoon  salt
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 barbecue sauce, preheat the oven to 450F. Rub the garlic cloves 
with oil. Seal the cloves airtight but loosely in aluminum foil. Place in 
the oven and roast for 30 minutes. Then squeeze the garlic from its peel. 
Cut the tomatoes in half and char the halves on both sides on an outdoor 
grill or under the broiler until nearly black Place all the barbecue sauce 
ingredients in a food processor. Puree until smooth. Makes 2 cups.
Coat the ribs evenly on both sides with half the sauce. Marinate the ribs, 
refrigerated, for at least 15 minutes. For more flavor; marinate for up to 
8 hours. Reserve the remaining sauce 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 extra 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 sauce.
Cuisine :  "Mexican & Southwestern"
Source :  "The Great RIBS Book"
NOTES : In a chipotle chile marinade, garlic, honey, molasses, vinegar, and 
cumin become the players performing on the chipotle chile stage. To create 
a mellow garlic flavor, garlic cloves are first rubbed with olive oil, then 
sealed in foil and roasted in the oven. It's a simple step to squeeze the 
garlic flesh away from the skin and blend it with the rest of the 
ingredients in a food processor.
Contributed to the FareShare Gazette by Michael; 22 January, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 159 Calories; 11g Fat (57.0% 
calories from fat); trace Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg 
Cholesterol; 540mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 
Vegetable; 2 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
           Ribs With All - Purpose Dry Rub And Sweet & Sour Mop
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             pounds  country-style spareribs -- (with bone) or
                        your favorite ribs
                        ALL PURPOSE DRY RUB
  1         tablespoon  black peppercorns
  1         tablespoon  coriander seeds
  1           teaspoon  whole cloves
  1           teaspoon  mustard seeds
  2        tablespoons  sweet paprika
  2        tablespoons  chile powder
  2        tablespoons  light brown sugar
  1         tablespoon  dry mustard
  1           teaspoon  dried oregano
  1           teaspoon  dried thyme
  1           teaspoon  cayenne powder
                        SWEET AND SOUR MOP
  1                cup  Japanese rice vinegar -- unseasoned
     1/4           cup  honey
     1/4           cup  olive oil
     1/4           cup  thin soy sauce
  1           teaspoon  crushed red pepper flakes
  4             cloves  garlic -- finely minced
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, using an electric blender; grind the peppercorns, 
oriander cloves, and mustard seeds to a powder. Transfer to a bowl, and add 
all the remaining rub ingredients. Stir well. 
Makes 1/2 cup.
To make the mop, in a small howl, combine the mop ingredients and stir 
well.
Coat the ribs evenly on both sides with half the rub. The remaining rub 
will last for (6 months sealed inside a jar and stored in your spice rack. 
Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor 
marinate for up to 24 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 with the mop.
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 :  "American"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 15 January 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 229 Calories; 14g Fat (52.9% 
calories from fat); 1g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg 
Cholesterol; 7mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 
Vegetable; 3 Fat; 1 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                       Ribs With Oaxacan Mole Sauce
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             pounds  country-style spareribs -- (with bone)
                        or your favorite ribs
                        **Sweet Nutmeg Rub**
     1/4           cup  brown sugar
  2        tablespoons  chile powder
  2          teaspoons  ground nutmeg
  2          teaspoons  ground coriander
  2          teaspoons  dry sage
  2          teaspoons  dry oregano
                        **Mole Sauce**
  2        tablespoons  almonds
  1         tablespoon  white sesame seeds
  2                     ancho chiles
  2        tablespoons  dark raisins
  3               cups  boiling water
  1 1/2    tablespoons  olive oil
  2             medium  vine-ripened tomatoes -- seeded and chopped
     1/2        medium  yellow onion -- peeled and chopped
  4             cloves  garlic -- minced
  2        tablespoons  oyster sauce
  1         tablespoon  chile sauce
                        or spicy chile powder
     1/2      teaspoon  ground cinnamon
     1/2      teaspoon  salt
     1/2      teaspoon  allspice
     1/2      teaspoon  dried oregano
     1/2      teaspoon  freshly ground black pepper
     1/4      teaspoon  dried thyme
     1/8      teaspoon  ground cloves
  1              ounce  Ibarro Mexican chocolate -- chopped
                        or bittersweet chocolate -- chopped
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.
Rub the nutmeg rub on both sides of the ribs. Marinate the ribs, 
refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 
hours.
To make the mole, toast the almonds in a 325 degree oven for 12 minutes, or 
until golden. In an ungreased skillet over high heat, brown the sesame 
seeds until golden. Place the ancho chiles and raisins in a bowl, and cover 
with the boiling water. After 30 minutes, drain the chiles and raisins, 
reserving the chile water. Stem and seed the chiles. In a food processor 
fitted with a metal blade, finely grind the almonds and sesame seeds. Add 
the ancho chiles and 1/2 cup of the ancho chile water. Liquefy. 
In a 12 inch saute' pan over medium heat, add the ancho chile mixture, 1 
cup of the ancho chile water. and all the other sauce ingredients except 
the chocolate. Bring to a boil. Then decrease the heat and allow the sauce 
to simmer until it becomes very thick, about 30 minutes. Stir in the 
chocolate. Simmer 5 more minutes. Then transfer to a blender and finely 
chop. Allow the sauce to cool to room temperature. Makes 2 cups.
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 mole.
To serve, warm the remaining mole in a saucepan. 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 mole.
Cuisine :  "Mexican & Southwestern"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 23 January, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 127 Calories; 8g Fat (54.0% calories 
from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 
333mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 
1 1/2 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
           Ribs:  Preparation, Grilling and Serving Information
Recipe By     :The Great RIBS Book
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        (See Below)
Removing Membrane:
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.
Marinade:
Coat the ribs evenly on both sides with rub, marinade, or glaze. Marinate 
the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate 
for up to 8 hours.
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.
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 extra glaze, 
stopping 15 minutes before removing the ribs from the grill. Grill the ribs 
until the meat begins to shrink from the ends of the rib bones. 
Serving:
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. Serve at once.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael;
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories 
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 
0mg Sodium. 

 

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