Recipes Included On This Page Scallop Information: Metallic Taste Soft Ginger Cookies Sole Fillets Stuffed With Crab Southwest Barbecued Ribs Southwest Chile Barbecued Ribs Spareribs With Cowboy Rub Spareribs With Mustard, Soy And Juniper Berry Rub Spicy Pirate Ribs With Lemon Mop Spicy Ribs In Lemongrass-Honey Glaze Sweet And Spicy Southern Tomato-Glazed Ribs Sweet-And-Sour Fiery Ribs Szechuan Fire Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Scallop Information: Metallic Taste Recipe By :Art Guyer Serving Size : 0 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Ally wrote: Hi Art, I thought you might know the answer to this: How come when I get scallops at a restaurant for dinner, SOMETIMES they have this nasty, almost metallic taste? You can almost smell it when they are being brought to the table. And this has happened at very good restaurants, too. Thanks for any light you can shed! Ally in NJ ##### Art's Answer: Good question! The slightly metallic taste in scallops is fairly common, unfortunately. Good, fresh scallops, properly stored and served have no metallic taste, however. We buy them at a local market where they are exceptionally good. There are a number of things that can cause the metallic taste: . the most common is storing and serving scallops in metal dishes; . some times it is an indication of under cooked scallops, especially large ones; . drinking a red wine with or before eating scallops can cause a metallic taste in your mouth, due to the tannin and fish oil reaction; and . it can even be caused by the scallops being tainted with a metallic element picked up in its natural state. My rule of thumb? If you are not happy with the look, smell, or taste of food bought or served to you, send it back and try something else! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Ginger Cookies Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/2 cup shortening 1 egg 1 1/4 cup molasses 4 1/2 cups flour 1 cup boiling water 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ginger 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground cloves Preheat oven to 350 degrees F. Mix all ingredients in order listed. Drop by rounded teaspoonfuls 2 inches apart on a greased baking sheet. Bake 10-12 minutes or until done. These cookies should be soft and rounded on top. Frost with *lemon frosting while still warm. *My grandmother originally made her own lemon frosting, but in later years started using canned frosting. Unfortunately, I do not have her recipe for the frosting. Recipe Source: This is my Grandmother's recipe which has been in my family for many years. Contributed to the FareShare Gazette by Stacey; 29 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 2g Fat (21.6% calories from fat); 1g Protein; 18g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Sole Fillets Stuffed With Crab Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-01 Jan. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds Sole -- fillets about 8 1 tablespoon Bread crumbs 1 cup Crab meat 1/4 cup Butter -- melted 1 Egg yolk 2 tablespoons Shallots -- minced 2 tablespoons Chopped parsley 1/2 cup Dry white wine 1. Preheat the broiler. 2. Place 4 fillets,(make sure there is no skin on the sole) skinned side up, on a flat surface. 3. Blend the crab, egg yolk,parsley and bread crumbs in a mixing bowl. Spoon equal portions of this mixture on to the centers of the fillets. Smooth the filling over, leaving a slight margin around it. 4. Take the remaining fillets, arrange them skinned side down, over the filling. Press lightly around the sides. 5. Rub the bottom of a flame proof dish with half the butter. Arrange the stuffed fish in a dish in one layer. Scatter the shallots around the fish. Brush the fish with the remaining butter, and pour the wine around the fish. 6. Place the dish on the stove. Bring the wine to a boil and let simmer about 10 sec. Place the dish under the broiler, about 7-8 in. from the source of the heat. Cook, watching closely to prevent burning and turning the dish so that the fish cooks evenly. The total cooking time is about 6-8 min. NOTES : Bobbie's Note: This was very easy and very good. I made half the recipe in a Corning ware pie dish that can go on the burner as well as in the oven. Contributed to the FareShare Gazette by Bobbie; 17 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 310 Calories; 15g Fat (47.4% calories from fat); 35g Protein; 2g Carbohydrate; trace Dietary Fiber; 182mg Cholesterol; 364mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Southwest Barbecued 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 SOUTHWEST BARBECUE SAUCE 4 ancho chiles 1 teaspoon whole allspice 1 teaspoon coriander seeds 1 piece cinnamon -- (1 inch) 1/2 teaspoon whole cloves 4 cloves garlic -- very finely minced 1 shallot -- skin removed 3 serrano chiles -- stemmed 1 teaspoon finely grated lime zest 1 teaspoon finely grated orange zest 1/2 cup chopped fresh cilantro sprigs 1 cup freshly squeezed orange juice 1/4 cup olive oil 2 tablespoons Worcestershire sauce 2 tablespoons honey 2 tablespoons thin soy 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 barbecue sauce, place the ancho chiles in a bowl and cover them with boiling water. Place a small saucer on the chiles to submerge them. After 30 minutes, stem the chiles and wash away the seeds. Place the allspice, coriander cinnamon, and cloves in an electric spice grinder and grind them to a powder In a food processor fitted with the metal blade and a feed tube, mince the garlic, shallot, and chiles. Add the ancho chiles and finely mince. Add all the remaining ingredients and process until completely smooth. Makes 2 3/4 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 the ribs for up to 8 hours. Reserve the remaining barbecue 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" Contributed to the FareShare Gazette by Michael; 24 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 14g Fat (69.1% calories from fat); 1g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat; 1/2 Other Carbohydrates.
	* Exported from MasterCook * Southwest Chile Barbecued 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 pork baby bock ribs or your favorite ribs CHILE - FRUIT BARBECUE SAUCE 2 ancho chiles 4 large vine-ripened tomatoes -- seeded and chopped 1/4 cup chopped roasted red bell peppers bottled variety 5 cloves garlic -- finely minced 1/4 cup minced ginger 4 serrano chiles [including seeds] -- finely minced 1 tablespoon grated and minced orange skin 1 cup freshly squeezed orange juice 1/2 cup wine vinegar 1/4 cup thin soy sauce 1/4 cup honey 2 teaspoons curry powder 1/2 teaspoon ground cloves 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 ancho chiles in a bowl and cover with boiling water. Place a small saucer on the chiles to submerge them. After 30 minutes, stem the chiles and wash away the seeds. Save 1/2 cup of the ancho water. Place the ancho chiles in a food processor fitted with a metal blade, add 1/2 cup ancho water and puree. Add all the remaining sauce ingredients and puree. Transfer to a 3-quart saucepan. Bring the sauce to a boil, and allow it to boil until the sauce reduces to 3 cups, about 20 minutes. Then allow the sauce to cool to room temperature. 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. 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 : "Mexican & Southwestern" Source : "The Great RIBS Book" NOTES : Dried ancho and fresh serrano chiles are the flavor building blocks that provide a "Southwest" taste to a barbecue sauce. If you don't have ancho chiles, which have a wonderful fruity flavor, omit the anchos and replace the honey with red currant jelly. Contributed to the FareShare Gazette by Michael; 25 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 83 Calories; trace Fat (2.5% calories from fat); 1g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Spareribs With Cowboy Rub 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 COWBOY RUB 2 1/2 ounces ancho chiles -- about 4 1/4 cup chipotle chiles in adobo sauce 1/4 cup wine vinegar 1/4 cup thin soy sauce 1/4 cup honey 3 tablespoons olive oil 1 small shallot -- minced 8 cloves garlic -- finely minced 1/4 cup chopped cilantro sprigs 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 howl and cover with boiling water, Place a small saucer on the chiles to submerge them. After 30 minutes, stem the chiles and wash away the seeds. Place the ancho chiles and the chipotle chiles in a food processor. Blend until the chiles are thoroughly pureed. Add all the remaining rub ingredients. Blend again to evenly mix. Makes 1 1/2 cups. Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate the ribs 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 with extra rub, 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" NOTES : Many Mexican chiles have become staples in our pantry. Fruity ancho chiles and smoky, fiery hot chipotle chiles are balanced by honey, wine vinegar, and cilantro. Look for ancho and chipotle chiles in the Mexican section of your supermarket or order them from a gourmet products catalog. Contributed to the FareShare Gazette by Michael; 16 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 10g Fat (51.8% calories from fat); 1g Protein; 21g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Spareribs With Mustard, Soy And Juniper Berry Rub 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 MUSTARD SOY AND JUNIPER BERRY RUB 1/4 cup Dijon mustard 3 tablespoons thin soy sauce 3 tablespoons wine vinegar 3 tablespoons honey 2 teaspoons juniper berries -- crushed 1/2 teaspoon freshly ground black pepper 6 cloves garlic -- finely minced 2 fresh serrano chiles 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, combine all the rub ingredients and stir well, Makes 1 cup. Coat the ribs evenly on both sides with 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 with extra rub, 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; 17 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 1g Fat (8.1% calories from fat); 1g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 189mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Spicy Pirate Ribs With Lemon Mop Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds country-style spareribs (with bone) or your favorite ribs SPICY PIRATE RUB 4 cloves garlic -- finely minced 18 allspice berries 1 piece cinnamon -- (1 inch) 1 teaspoon black peppercorns 1 teaspoon coriander seeds 1/2 teaspoon whole cloves 1/4 cup dark brown sugar 3 tablespoons chile powder 1 tablespoon dried thyme 2 teaspoons powdered mustard 5 1/2 teaspoons salt 1 teaspoon freshly ground nutmeg SPICY LEMON MOP 1 tablespoon finely minced lemon zest 1/2 cup freshly squeezed lemon juice 1/4 cup light brown sugar 1/4 cup 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. Rub the garlic over both sides of the ribs. Place the allspice, cinnamon, peppercorns, coriander; and cloves in a small ungreased saute' pan over medium heat and toast until the spices just begin to smoke. Then grind the spices finely hi an electric spice grinder In a small bowl, combine the ground spices with the rest of the rub ingredients and stir to evenly combine. Using your fingers or a spoon, rub the rub evenly on both sides of the ribs. Marinate the ribs, refrigerated, for at least 5 minutes. For more flavor marinate for up to 8 hours. in a small bowl, combine the ingredients for the Spicy Lemon Mop, and refrigerate. 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 grilling, baste the ribs with the mop, 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; 18 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 3g Fat (11.7% calories from fat); 2g Protein; 46g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2964mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fat; 1 1/2 Other Carbohydrates.
	* Exported from MasterCook * Spicy Ribs In Lemongrass-Honey 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 -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs LEMONGRASS HONEY GLAZE 1/2 cup finely minced lemongrass leaves or 1 tablespoon minced lemon zest 3 large limes -- juice of plus the grated zest 1 cup hoisin sauce 1/4 cup oyster sauce 1/4 cup dry sherry 1/4 cup honey 2 tablespoons Asian chile sauce 1/4 cup finely minced ginger 6 cloves garlic -- finely minced 1 tablespoon chopped fresh cilantro sprigs 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh mint 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, combine all the glaze ingredients and stir well. Makes 3 cups. Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate for up to 5 hours. To grill 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 glaze, 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. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 1 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 2g Fat (8.4% calories from fat); 3g Protein; 53g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 1147mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 3 Other Carbohydrates. * Exported from MasterCook * Sweet And Spicy Southern Tomato-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 -------- ------------ -------------------------------- 6 pounds beef ribs or your favorite ribs SOUTHERN TOMATO GLAZE 1/4 cup olive oil 1 yellow onion -- peeled and chopped 3 vine-ripened tomatoes 1 cup dry red wine 1/2 cup roasted red bell peppers -- bottled variety 1/2 cup ketchup 1/2 cup Heinz 57 sauce 1/2 cup hoisin sauce 1/4 cup oyster sauce 1/2 cup cider vinegar 1/4 cup honey 2 tablespoons dark soy sauce 1 tablespoon dark sesame oil 1 tablespoon chile powder 2 tablespoons chile sauce 8 cloves garlic -- finely minced 1/2 cup minced ginger 1/2 cup chopped cilantro sprigs 2 tablespoons chopped oregano leaves 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, place the olive oil and onion in a 12-inch saute' pan over medium heat. Saute' the onions until they brown, about 10 minutes. Add all the remaining ingredients and cook until the sauce becomes very thick. Allow the sauce to cool to room temperature. Then transfer to an electric blender and liquefy. Makes 3 cups. 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 : Spicy Southern tomato glaze is a cascade of ingredients from hoisin to Heinz, soy to sesame, olive oil to onions. This glaze creates flavors both delectable and mysterious. The key technique is to brown the onions until they caramelize. Be patient, cooking the onions over low heat and stirring often. If you try to speed up the process by increasing the heat, the sugars in the onion will burn and the onion will not develop the necessary depth of flavor. Contributed to the FareShare Gazette by Michael; 19 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2523 Calories; 202g Fat (73.6% calories from fat); 114g Protein; 49g Carbohydrate; 2g Dietary Fiber; 484mg Cholesterol; 1392mg Sodium. Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1 Vegetable; 31 1/2 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Sweet-And-Sour Fiery 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 -------- ------------ -------------------------------- 6 pounds beef ribs or your favorite ribs FIERY SAUCE 1/2 cup honey 1/2 cup water 1/2 cup distilled white vinegar 1/2 cup chipotle chiles in adobo sauce 1/2 cup tomato paste 1 teaspoon ground cinnamon 1 cup chopped cilantro sprigs 6 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 sauce, combine all the sauce ingredients in a food processor fitted with a metal blade and puree. Makes 2 1/2 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. 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 : "Mexican & Southwestern" Source : "The Great RIBS Book" NOTES : Chipotle chiles are smoked fresh jalapeno peppers, dried and then submerged in a very rich adobo sauce. These are extraordinarily spicy. To tame this sauce, reduce the amount of chipotle chiles to 1 tablespoon and add 1/2 cup of ketchup or a bottled mild tomato chile sauce. Contributed to the FareShare Gazette by Michael; 27 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2295 Calories; 184g Fat (72.6% calories from fat); 113g Protein; 43g Carbohydrate; 2g Dietary Fiber; 483mg Cholesterol; 630mg Sodium. Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1 1/2 Vegetable; 28 Fat; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Szechuan Fire 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 of spareribs or your favorite ribs SZECHUAN FIRE SAUCE 1/4 cup dry sherry or Chinese rice wine 1/4 cup hoisin sauce 1/4 cup thin soy sauce 1/4 cup oyster sauce 2 tablespoons wine vinegar 2 tablespoons dark sesame oil 2 tablespoons Asian chile sauce 2 teaspoons sugar 6 cloves garlic -- finely minced 1 tablespoon finely minced ginger 2 green onions -- minced [green and white parts] 1/4 cup chopped cilantro sprigs 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, combine all the sauce ingredients and stir well. Makes 1 3/4 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 with extra sauce, 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. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 2 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 7g Fat (55.6% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 371mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 1/ 2 Fat; 1/2 Other Carbohydrates.

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