* Exported from MasterCook * New Orleans-Style-Glazed Ribs Recipe By :The Great RIBS Book
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork baby back ribs -- (about 2 sides)
or your favorite ribs
1/4 cup olive oil
1 cup andouille sausage -- chopped
1 yellow onion -- chopped
1/4 cup chopped parsley
SPICEY NEW ORLEANS - STYLE SAUCE
6 cloves garlic -- finely minced
Zest from 1 lemon -- grated
2 tablespoons chopped fresh oregano leaves
2 tablespoons minced fresh thyme sprigs
1/2 green bell pepper -- seeded and chopped
2 cups seeded and chopped vine-ripened tomatoes
1 cup heavy whipping cream
1/2 cup chicken broth
2 tablespoons Worcestershire sauce
1 tablespoon Asian chile sauce
1/4 teaspoon allspiceAsk the butcher to cut the ribs across the bone into 2-inch-wide
strips. Remove the membrane from the underside of the ribs. Then cut each
strip into 6-inch lengths. To make the sauce, combine the sauce ingredients in a small bowl.
Stir well. To braise the ribs, place a heavy stewpot over medium beat. Add the
cooking oil. When the oil give off little wisps of smoke, add the
ribs. Fry the ribs until they are lightly browned, about 5 minutes. Remove
the ribs temporarily. Add the sausage and onion to the pot. Cook
until the onions brown. Then return the ribs, and add the sauce.
Bring to a low boil, cover the pot, and decrease the heat to low so
the sauce is at a simmer. Cook the ribs until the meat is tender;
about 1 hour. About every 15 minutes during cooking, stir the ribs. Temporarily remove the ribs from the pot and, using strips of paper
towels, lift off all oil that is floating on the surface of the
sauce. Strain the sauce through a sieve, and then return the sauce
and ribs to the pot and bring to a simmer for 5 minutes, to heat
through. If you do not plan to serve the ribs within the hour; they
may be refrigerated in the sauce up to 24 hours before returning
them to a simmer. Transfer the ribs to a serving dish. Bring the sauce to a vigorous
boil, and boil the sauce over high heat until it thickens enough to
lightly coat a spoon, about 5 minutes. Spoon the sauce over the
ribs. Sprinkle with parsley and serve. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 18 February, 2002.
www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 358 Calories; 36g Fat (87.9%
calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber;
82mg Cholesterol; 195mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 Vegetable; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.
| 
