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FareShare Gazette Recipes -- January 2002 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

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                    * 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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