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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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