Recipes Included On This Page Ribs Braised With Way-Down-South Sauce Ribs Crusted With Apricot Glaze Ribs in Spicy Coconut Herb Sauce Ribs Simmered in Asian Cabernet Sauce Ribs Simmered in Thai Green Curry Paste Ribs With Ancho Marmalade Rub Ribs With Fiery Mango Marinade Ribs With Spicy Caribbean Pineapple Marinade Ribs With Spicy Fig Glaze Ribs With Spicy Tomato Glaze Ribs With Thai Mango Sauce Rice and Broccoli Casserole Rice Ortega Rice Pudding with Coconut Rosemary, Chile, And Hoisin Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ribs Braised With Way-Down-South Sauce Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds country-style ribs or your favorite ribs WAY - DOWN - SOUTH SAUCE 2 shallots -- minced 6 cloves garlic -- finely minced 2 tablespoons chopped fresh oregano 2 tablespoons minced fresh thyme leaves 2 cups dry red wine 5 1/2 cups ketchup 1/4 cup Worcestershire sauce 3 tablespoons brown sugar 2 tablespoons dark sesame oil 2 tablespoons chile powder 2 tablespoons molasses 1 tablespoon Tabasco sauce 1 tablespoon chile sauce Remove the membrane from the underside of the ribs. To make the sauce, place all the sauce ingredients in a 3-quart saucepan. Bring to a low boil, cover and reduce the beat to a simmer. Simmer for 20 minutes. To braise the ribs, add the ribs to the sauce, cover and maintain the ribs 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 pan and, using strips of paper towels, lift off all oil that is floating on the surface of the sauce. Return the ribs to the pan and bring to a simmer for 5 minutes, to heat through. If you do not plan to serve the ribs within the hour they maybe refrigerated in the sauce up to 24 hours before returning the ribs to a simmer. If the sauce has not thickened into a glaze, temporarily remove the ribs and boil the sauce over high heat until it thickens enough to coat a spoon, about 5 minutes. Return the ribs to the pan. You can keep the ribs warm for up to 1 hour on lowest heat, before serving. Serve the ribs glazed in the sauce. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 20 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 565 Calories; 8g Fat (13.3% calories from fat); 6g Protein; 111g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 4161mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat; 7 Other Carbohydrates. * Exported from MasterCook * Ribs Crusted With Apricot Glaze Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides pork baby back ribs or your favorite ribs SPICY APRICOT GLAZE 16 dried apricots 1 1/2 cups apricot nectar 3/4 cup sugar 1/2 cup white distilled vinegar 1/2 cup water 1 tablespoon Asian chile sauce (1 to 2) 1 teaspoon salt 1/3 cup finely minced ginger 3 cloves garlic -- minced 2 tablespoons white sesame seeds 2 green onions green and white parts, minced 1/4 cup minced 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 glaze, in a small nonreactive saucepan, combine the apricots, nectar sugar vinegar; water; chile sauce, salt, ginger, and garlic. Bring to a low boil, reduce the heat to a simmer; cover; and cook for 30 minutes. Allow to cool to room temperature. Then puree in an electric blender until completely smooth. Transfer to a bowl. Place the sesame seeds in an ungreased skillet and toast over medium heat until golden. Add the sesame seeds, green onion, and cilantro to the apricot glaze. Makes 3 3/4 cups. Coat the ribs evenly on both sides with half the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor; marinate for up to 8 hours. Reserve the remaining glaze to use 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. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 6 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1439 Calories; 2g Fat (1.4% calories from fat); 19g Protein; 373g Carbohydrate; 47g Dietary Fiber; 0mg Cholesterol; 589mg Sodium. Exchanges: 0 Vegetable; 22 Fruit; 2 1/2 Other Carbohydrates. * Exported from MasterCook * Ribs in Spicy Coconut Herb Sauce Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides pork baby back ribs or your favorite ribs 1/4 cup cooking oil 1 tablespoon cornstarch 2 tablespoons chopped cilantro sprigs 2 tablespoons chopped mint leaves SPICY COCONUT HERB SAUCE 4 cloves garlic -- finely minced 2 tablespoons finely minced ginger 1 cup coconut milk -- unsweetened 1/2 cup freshly squeezed orange juice 2 tablespoons Thai fish sauce or Vietnamese fish sauce 2 tablespoons Chinese rice wine -- or dry sherry Zest from 1 lime -- finely minced 1 teaspoon chile sauce 1 teaspoon curry powder 1/2 teaspoon allspice Ask 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 heat. Add the cooking oil. When the oil gives off little wisps of smoke, add the ribs. Fry the ribs until they are lightly browned, about 5 minutes. Tip out and discard the oil. Add the sauce to the pot holding the ribs. 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. Return the 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 the ribs to a simmer. Mix the cornstarch with an equal amount of cold water. Stir in just enough of the cornstarch mixture to lightly thicken the sauce. Chop the herbs and stir them into the sauce. You can keep the ribs warm for up to 1 hour, on lowest heat, before serving. Serve the ribs glazed in the sauce. Per Serving (excluding unknown items): 273 Calories; 28g Fat (88.4% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 5 1/2 Fat. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 21 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 278 Calories; 28g Fat (88.3% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 5 1/2 Fat.
	* Exported from MasterCook * Ribs Simmered in Asian Cabernet Sauce Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds country-style spareribs or your favorite ribs 1/4 cup olive oil 2 small yellow onions -- chopped 1 tablespoon cornstarch 1/4 cup chopped cilantro sprigs ASIAN CABERNET SAUCE 1/2 cup dried cépe mushrooms -- (porcini) 1 cup chicken broth 4 cloves garlic -- finely minced 1 cup cabernet sauvignon or other dry red wine 2 tablespoons oyster sauce 1 tablespoon dark soy sauce 2 teaspoons tomato paste 1 teaspoon Asian chile sauce 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh thyme leaves If using pork baby back ribs or spareribs, ask the butcher to cut them across the hone into 2-inch-wide strips. Remove the membrane from the underside of the ribs. Then cut the strips into 6-inch lengths. To make the sauce, soak the mushrooms in hot chicken broth for 30 minutes. Then chop the softened mushrooms and set aside. Pour the broth through a fine-meshed strainer. In a bowl, combine the broth with all remaining sauce ingredients. Stir well. To braise the ribs, place a heavy stewpot over medium heat. Add the olive oil. When the oil gives off little wisps of smoke, add the ribs. Fry the ribs until they are lightly browned, about 5 minutes. Temporarily remove the ribs, and add the onion. Sauté the onions until they brown, about 10 minutes. Then return the meat to the pot and add the mushrooms and 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. Return the 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 maybe refrigerated in the sauce up to 24 hours before returning the ribs to a simmer Chop the cilantro. Place the ribs on a serving platter or dinner plates. Strain the sauce through a sieve. Return the sauce to the pan and bring to a low boil. Mix the cornstarch with an equal amount of cold water Stir in lust enough of the cornstarch mixture to lightly thicken the sauce. Taste and adjust the seasonings, especially for salt and pepper Pour the sauce over the ribs, sprinkle with cilantro, and serve. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 22 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 14g Fat (71.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 307mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Ribs Simmered in Thai Green Curry Paste 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 spareribs -- (about 2 sides) or your favorite ribs 1 cup chicken broth 1 cup coconut milk -- unsweetened 3 tablespoons Thai fish sauce or Vietnamese fish sauce 1/4 cup flavorless cooking oil 1 tablespoon cornstarch THAI GREEN CURRY PASTE 4 whole cloves 12 block 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 Ask the butcher to cut the ribs across the bone, into 2-inch-wide lengths. Remove the membrane from the underside of the ribs. Then cut the ribs into 6-inch lengths. Combine the broth, coconut milk, and fish sauce and set aside. To make the green curry paste, 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 and add the basil, cilantro, and salt. Then 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. To braise the ribs, place a heavy stewpot over medium heat. Add the cooking oil. When the oil gives off little wisps of smoke, add the ribs. Fry the ribs until they are lightly browned, about 5 minutes. Tip out and discard the oil. Add the curry paste to the pot holding the ribs and stir over medium heat for 30 seconds. Then add the coconut milk mixture. Bring to a low boil, cover the pot, and reduce 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. Return the 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 for up to 24 hours before returning the ribs to a simmer. Mix the cornstarch with an equal amount of cold water. Stir in just enough of the cornstarch mixture to lightly thicken the sauce. You can keep the ribs warm for up to 1 hour on lowest heat, before serving. Serve the ribs glazed in the sauce. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 23 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 996 Calories; 83g Fat (74.3% calories from fat); 52g Protein; 12g Carbohydrate; 4g Dietary Fiber; 220mg Cholesterol; 966mg Sodium. Exchanges: 1/2 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat. * Exported from MasterCook * Ribs With Ancho Marmalade Rub Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides pork baby back ribs or your favorite ribs ANCHO MARMALADE RUB 4 ancho chiles 1/2 cup orange marmalade 1/2 cup wine vinegar 1/4 cup dark soy sauce 1/4 cup olive oil 1 tablespoon Asian chile sauce 1/4 cup finely minced ginger 1/4 cup minced green onions 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 rub, 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. Transfer the chiles to an electric blender and add the marmalade, vinegar; soy sauce, olive oil, chile sauce, and ginger. Liquefy. Transfer to a bowl. Stir in the green onions and cilantro. Makes 1 3/4 cups. Coat the ribs evenly on both sides with half the rub. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours. Reserve remaining rub 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 the ribs to a heated serving platter or 4 heated dinner plates and serve them at once, accompanied by the reserved sauce. Source : "The Great RIBS Book" NOTES : How British with marmalade - how shocking with ancho chiles, soy sauce, and cilantro! But the combination of sweet, sour, spicy, and herbal flavors creates a dynamic contrast with each bite. If you want to make the marinade more than two days ahead, omit the green onions and cilantro. Then the marinade can be made in a large amount and kept indefinitely in the refrigerator. When you want to use the marinade, just pour the amount you need and add the freshly chopped green onions and cilantro. Contributed to the FareShare Gazette by Michael; 7 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 14g Fat (51.7% calories from fat); trace Protein; 28g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 23mg Sodium. Exchanges: 2 1/2 Fat; 2 Other Carbohydrates.
	* Exported from MasterCook * Ribs With Fiery Mango Marinade Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds beef ribs or your favorite ribs FIERY MANGO MARINADE 1 large fresh ripe mango 2 tablespoons chipotle chiles in adobo sauce 1/4 cup ketchup 1/4 cup tequila 1/4 cup freshly squeezed lime juice 2 tablespoons oyster sauce 2 tablespoons honey 6 cloves garlic -- finely minced 1/4 cup finely minced ginger 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 marinade, peel the mango and cut the flesh away from the seed. Combine the mango flesh and chipotle chiles in a food processor fitted with a metal blade and puree. Transfer the mixture to a bowl and combine with the remaining marinade ingredients. Makes 2 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. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 8 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2219 Calories; 184g Fat (76.6% calories from fat); 112g Protein; 15g Carbohydrate; trace Dietary Fiber; 483mg Cholesterol; 601mg Sodium. Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1/2 Vegetable; 28 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Ribs With Spicy Caribbean Pineapple Marinade Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs SPICY CARIBBEAN PINEAPPLE MARINADE 1/2 fresh pineapple 1/4 cup flavorless cooking oil 1/4 cup light brown sugar 1/4 cup thin soy sauce 1 tablespoon curry powder 1 teaspoon ground allspice 1/4 cup finely minced ginger 1/4 cup minced green onions green and white parts 1/4 cup minced cilantro sprigs 4 serrano chiles including the seeds -- 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 marinade, peel and core the pineapple. In a food processor fitted with a metal blade, puree half the pineapple. Transfer the puree to a bowl and chop the remaining pineapple in the food processor. Combine the chopped pineapple and the pineapple puree with the remaining marinade ingredients. Stir well. Makes 3 1/4 cups Coat the ribs on both sides evenly 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. Contributed to the FareShare Gazette by Michael; 9 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 1g Fat (6.0% calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Ribs With Spicy Fig Glaze Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs SPICY FIG GLAZE 12 dried figs 1/2 cup hoisin sauce 1/2 cup freshly squeezed orange juice 1/4 cup wine vinegar 1/4 cup olive oil 1 tablespoon chile sauce 1/2 teaspoon allspice 1/2 teaspoon cinnamon 4 cloves garlic -- finely minced 1/4 cup finely minced ginger 1/4 cup minced green onions -- green and white parts 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, place the figs in a bowl and cover them with 1 cup of boiling water. After 30 minutes, place the figs, 1/4 cup of the water; and all the remaining glaze ingredients except the green onions in an electric blender. Blend into a liquid. Transfer to a bowl and add the green onions. 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 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 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. Source : "The Great RIBS Book" NOTES : Dried fruit makes a great flavor base for a marinade. Figs are softened in hot water (you can substitute dates or dried apricots) and then pureed with a little of the soaking water. The sweet, rich flavor of a fruit puree is more than a match for equally rich hoisin sauce. Adding ground spices and chiles adds the necessary flavor contrasts to give this marinade its complex taste. Contributed to the FareShare Gazette by Michael; 10 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 345 Calories; 15g Fat (37.6% calories from fat); 3g Protein; 54g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 525mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 1/2 Fruit; 3 Fat; 1 Other Carbohydrates.
	* Exported from MasterCook * Ribs With Spicy Tomato Glaze Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef short ribs or your favorite ribs 1/4 cup flavorless cooking oil 1/4 cup chopped cilantro sprigs SPICY TOMATO GLAZE 1 1/2 cups best-quality tomato spaghetti sauce 1 cup dry red wine 2 tablespoons oyster sauce 2 tablespoons hoisin sauce 1 tablespoon dark sesame oil 1 tablespoon Asian chile sauce 1/4 cup chopped cilantro sprigs 4 cloves garlic -- finely minced 2 tablespoons finely minced ginger Trim all fat from the short ribs. If using pork ribs, ask the butcher to cut the ribs across the bones into 2-inch-wide strips. Peel off the membrane on the underside of the ribs. Then cut each strip into 6-inch lengths. To make the glaze, combine all the glaze ingredients in a bowl. Stir well. To braise the ribs, place a heavy stewpot over medium heat. Add the cooking oil. When the oil gives off little wisps of smoke, add the ribs. Fry the ribs until they are lightly browned. Tip out and discard the oil. Add the glaze to the pot holding the ribs. Bring to a low boil, cover the pot, and decrease the heat to low, so the glaze is at a simmer. Cook the ribs until the meat is tender, about 2 hours for beef and 1 hour for pork. 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 glaze. Return the ribs to the pot and bring to a simmer if you do not plan to serve the ribs within the hour, they maybe refrigerated in the glaze up to 24 hours before returning the ribs to a simmer. You can keep the ribs warm for up to 1 hour; on lowest heat, before serving. Transfer the ribs to heated dinner plates, sprinkle with cilantro, and serve glazed with the sauce. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 24 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 976 Calories; 86g Fat (83.2% calories from fat); 33g Protein; 6g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 333mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 12 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Ribs With Thai Mango Sauce Recipe By :The Great RIBS Book Serving Size : 4 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs THAI MANGQ SAUCE 1 cup mango puree about 2 ripe mangoes 1/4 cup Thai fish sauce or Vietnamese fish sauce 1/4 cup freshly squeezed lime juice 1/4 cup light brown sugar 2 tablespoons flavorless cooking oil 1 tablespoon Asian chile sauce 2 tablespoons finely minced ginger 3 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 sauce, peel the mangoes and cut the flesh away from the seed. Place the mango flesh in a food processor fitted with a metal blade and puree. Transfer the mango puree to a bowl and combine with the remaining sauce ingredients. Stir well. Makes 1 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 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. Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 11 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 37 Calories; trace Fat (0.2% calories from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Vegetable; 1/2 Other Carbohydrates. * Exported from MasterCook * Rice and Broccoli Casserole Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups long-grain rice 3 cups chicken broth 2 packages chopped broccoli 3/4 cup chopped onion 3/4 cup mushrooms 1/4 cup butter 1/2 cup flour 1 cup evaporated milk 3 cups chicken broth salt and pepper Cook the rice in the chicken broth, set aside. Thaw broccoli. In a skillet, melt the butter and sauté the onion and mushrooms. Blend the flour with the evaporated milk, stir in the chicken broth, cook together until thickened, add salt and pepper to taste. Mix together with onions and mushrooms. Mix broccoli with rice, place in large buttered casserole, pour sauce over, top with crumbs and bake uncovered in a 350F oven for 45 minutes. Contributed to the FareShare Gazette by Jennie; 6 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 6g Fat (30.0% calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 449mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
	* Exported from MasterCook * Rice Ortega Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 3 tablespoons butter Sauté onions in butter until light brown. Add the following ingredients: 4 cups cooked white rice 1 small jalapeno pepper -- chopped 1 1/4 cup sour cream 1/2 pound Cottage cheese 1/2 pound Grated long horn -- plus another cheese 1/2 cup Grated long horn cheese -- for the top 1/2 bay leaf -- crumbled Salt and pepper 1 can Ortega chile strips -- to be layered in casserole dish with rice mixture After you've mixed all the ingredients in frying pan start layering in a greased casserole dish with the chile strips. Bake at 375 degrees F. for 25 minutes. Top with an additional 1/2 cup cheese and bake another 10 minutes. Contributed to the FareShare Gazette by; 24 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 8g Fat (36.0% calories from fat); 4g Protein; 28g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 21mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. * Exported from MasterCook * Rice Pudding with Coconut Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups milk 1 cup coconut milk 1 cup shredded coconut -- plus 2 tablespoons shredded coconut -- for garnish 1/2 cup medium grain rice 2 egg yolks 1 tablespoon sugar 1 teaspoon vanilla extract SAUCE 1/2 cup heavy cream 2 tablespoons sugar 1/2 vanilla bean 1 1/2 teaspoons espresso coffee granules 3 ounces bittersweet chocolate 1 tablespoon butter To make the pudding, in a heavy saucepan over medium heat, combine the milk, coconut milk, 1 cup coconut and rice. Bring to a slow boil, reduce the heat to very low and simmer, uncovered, stirring frequently, until the rice is very tender and all of the liquid is absorbed, about 1 hour. In a small bowl, whisk together the yolks, sugar, and vanilla. Whisk in 1/2 cup of the rice. Stir this mixture back into the rice. The pudding can be served warm, at room temperature, or cold, but wait to make the sauce until just before serving. To make the sauce, stir the cream and sugar together in a heavy saucepan. Scrape the seeds from the vanilla bean into the cream. Bring to a boil over medium heat, and stir in the coffee granules and chocolate. Stir until melted, about 1 minute. Whisk until shiny and smooth, then whisk in the butter. Spoon the pudding into goblets and top with the sauce and shredded coconut. Serve immediately. Contributed to the FareShare Gazette by Jennie; 3 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 372 Calories; 32g Fat (73.2% calories from fat); 8g Protein; 19g Carbohydrate; 3g Dietary Fiber; 120mg Cholesterol; 97mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 6 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Rosemary, Chile, And Hoisin 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 -------- ------------ -------------------------------- 2 sides spareribs or your favorite ribs ROSEMARY CHILE, AND HOISIN GLAZE 1/2 cup hoisin sauce 1/2 cup plum sauce 1/2 cup dry red wine 1/4 cup Dijon mustard 1/4 cup freshly squeezed lemon juice 6 cloves garlic -- finely minced 4 Serrano chiles -- stemmed and finely minced, including the seeds 1/3 cup fresh rosemary 1/4 cup chopped fresh sage 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 2 1/2 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 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 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 : "Mediterranian & Caribbean" Source : "The Great RIBS Book" NOTES : For a fusion marinade, the rich flavor of hoisin sauce and the intense fruitiness of plum sauce make a perfect match for the spiciness of mustard, fruity sourness of fresh lemon juice, heat from chiles, and the wonderful floral taste contributed by chopped fresh rosemary. Don't compromise and use store-bought lemon juice or dried rosemary. The marinade simply won't taste as good. Contributed to the FareShare Gazette by Michael; 2 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 2g Fat (13.9% calories from fat); 2g Protein; 28g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 858mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

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