Recipes Included On This Page Tandoori Spareribs Teriyaki Ribs Thai Green Curry Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tandoori Spareribs 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 TANDOORI MARINADE 1/4 cup plain yogurt 1/3 cup freshly squeezed lemon juice 4 dried red chiles -- seeded 1 teaspoon block peppercorns 1 teaspoon cumin seeds 1 teaspoon coriander seeds Seeds from 6 cardamom pods 1 stick cinnamon -- (1/2 inch) 1 teaspoon salt 1 teaspoon ground turmeric 1/4 teaspoon mace 6 cloves garlic 1 piece ginger root -- thinly sliced [one 1-inch section] 1/4 cup flavorless cooking oil 3 tablespoons honey 3 tablespoons minced green onion [green and white parts] 2 tablespoons minced cilantro sprigs 1 teaspoon grated 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, combine the yogurt and lemon juice in a bowl. In a small sauté pan, add the chiles, peppercorns, cumin, coriander mustard, cardamom seeds, and cinnamon. Sauté over medium heat until the mustard seeds begin to pop, about 1 minute. Using a spice grinder grind the spices into a powder. Transfer the powder to a bowl and add the salt, turmeric, nutmeg, and mace. In a food processor mince the garlic and ginger. Add the ground spices and process briefly. With the processor on, slowly add the cooking oil and process into a paste. Add the honey and process briefly. Transfer the paste to the bowl containing the yogurt and lemon juice. Add the green onion, cilantro, and orange zest and stir well. Makes 1 cup. Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for 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 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 4 heated dinner plates and serve at once. Cuisine : "Asian" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 6 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 91 Calories; 1g Fat (8.3% calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 546mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 0 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Teriyaki 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 TERIYAKI GLAZE 3/4 cup mirin [Japanese sweet sake] -- see Hallie's note 3/4 cup sake 3/4 cup dark soy sauce 3 tablespoons sugar 1 tablespoon Asian chile sauce 1/4 cup finely minced ginger 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, in a small saucepan, combine the mirin, sake, soy sauce, sugar chile sauce, and ginger. Bring to a boil. Then set aside 1 cup to be used as the marinade. Boil the remaining sauce until only 1 cup remains. Set this aside to be used as the glaze. Coat the ribs evenly on all sides with the marinade. 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, haste the ribs with the glaze, 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 : "Asian" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 6 January 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 9g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Other Carbohydrates. * Exported from MasterCook * Thai Green Curry 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 spare ribs or your favorite ribs GREEN CURRY RUB 4 whole cloves 12 black peppercorns 2 teaspoons coriander seeds 1 teaspoon caraway seeds 1/2 teaspoon cumin seeds 6 cloves garlic -- peeled 1 medium shallot -- peeled 3 whole serrano chiles -- stemmed 3/4 cup fresh basil leaves 3/4 cup fresh cilantro sprigs 1 teaspoon salt 1/2 cup flavorless cooking oil 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 cloves, peppercorns, and coriander caraway and cumin seeds in a small frying pan with no oil. Place the pan over medium heat and cook until the spices just begin to smoke, about 1 minute. Then, in an electric spice grinder grind the spices into a powder. In a food processor mince the garlic, shallot, and chiles. Remove the processor top. Add the basil, cilantro, and salt and mince very finely. Add the ground spices and mince again. Now with the machine running, slowly pour the cooking oil down the feed tube and mince until a paste is formed. Transfer to a small bowl. Makes approximately 1 cup. Coat the ribs evenly on both sides with the curry rub. 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. 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 : "Asian" Source : "The Great RIBS Book" NOTES : Thai green curry sauce is a classic Thai seasoning rub - a kind of exotic pesto sauce - whose flavors linger on the palate long after the last bite. When making curry, it's important to use whole spices, such as coriander seeds, and to give them a preliminary toasting in an ungreased frying pan before powdering the spices in an electric spice grinder. The toasting intensifies their flavor. If you substitute store - bought ground spices, then do not toast. Contributed to the FareShare Gazette by Michael; 3 January, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 15 Calories; trace Fat (13.2% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.

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