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FareShare Gazette Recipes -- February 2002 - S's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Sherried Mushroom Rice
Spareribs With Mustard, Garlic And Rosemary Marinade
Spicy Braised Spareribs
Spicy Cherry-Glazed Ribs
Spicy Honey Mustard Ribs
Spicy Orange-Glazed Ribs
Spicy Wine Pot Roast
Strawberry-Habanero Marinated Ribs
Sweet-and-Sour Raspberry-Glazed Ribs

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FareShare Gazette Recipes.

                      * Exported from MasterCook *
                          Sherried Mushroom Rice
Recipe By     :Created by Kraft Foods
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     garlic clove -- minced
  1 1/2    tablespoons  margarine or butter
  2               cups  sliced mushrooms
     1/4           cup  chopped red pepper
  1                cup  chicken broth
     1/4           cup  water
     1/4           cup  dry sherry
                        or chicken broth
  2          teaspoons  dried minced onions
     1/2      teaspoon  salt
  1 1/2           cups  Original Minute Rice
  2        tablespoons  grated Parmesan cheese
  1         tablespoon  chopped parsley
Cook and stir garlic in hot margarine in large skillet 1 minute.  
Add mushrooms and red pepper. Cook, stirring occasionally, 2 
minutes.  Add broth, water, sherry, onion flakes and salt. Bring to 
a boil. Stir in rice. Cover. Remove from heat. Let stand 5 minutes.
Fluff with fork. Sprinkle with grated cheese and parsley. Garnish as 
desired.
This recipe yields 4 servings.
Source :  "Back of the Box Recipes at www.backofthebox.com"
Contributed to the FareShare Gazette by Mary Lou; 3 February, 2002.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 48 Calories; 1g Fat (33.6% 
calories from fat); 3g Protein; 2g Carbohydrate; trace Dietary 
Fiber; 2mg Cholesterol; 508mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 
Vegetable; 0 Fat.
                      * Exported from MasterCook *
           Spareribs With Mustard, Garlic And Rosemary 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
                        MUSTARD GARLIC, AND ROSEMARY MARINADE
     1/4           cup  chopped fresh rosemary
     1/4           cup  minced shallots
  5             cloves  garlic -- finely minced
  10                    juniper berries -- ground
  1         tablespoon  minced lemon zest
     1/2           cup  dry vermouth
     1/3           cup  freshly squeezed lemon juice
     1/3           cup  Dijon mustard 
     1/3           cup  thin soy sauce
     1/4           cup  honey
  3        tablespoons  extra virgin olive oil
  2          teaspoons  Asian 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.
To make the marinade, combine all the marinade ingredients and stir 
well.
Makes 2  /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 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.
Cuisine :  "Mediterranian & Caribbean"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 3 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 219 Calories; 11g Fat (49.8% 
calories from fat); 2g Protein; 24g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 259mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 2 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                         Spicy Braised Spareribs
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
  10                    dried shiitake mushrooms
     1/4           cup  flavorless cooking oil
  1                     yellow onion -- peeled and chopped
  2        tablespoons  cornstarch
  1         tablespoon  minced garlic
  1         tablespoon  minced ginger
  1                cup  chicken broth
     1/2           cup  tomato sauce
     1/4           cup  dry sherry
                        or Chinese rice wine
  2        tablespoons  hoisin sauce
  2        tablespoons  thin soy sauce
  2          teaspoons  dark soy sauce
  2          teaspoons  Asian chile sauce
     1/2      teaspoon  salt
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 the 
strips into 6-inch lengths.
Soak the mushrooms in hot water until they are soft, about 30 
minutes. Then discard the stems and cut the mushrooms into 1/3-inch-
thick slices.
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 mushrooms, onion, and 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. 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.
Mix the cornstarch with an equal amount of cold water Stir just 
enough of the cornstarch mixture in with the ribs to lightly thicken 
the sauce. You can keep the ribs warm for up to 1 hour on lowest 
heat, before serving.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 25 February, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 915 Calories; 67g Fat (68.0% 
calories from fat); 51g Protein; 20g Carbohydrate; 2g Dietary Fiber; 
220mg Cholesterol; 990mg Sodium.  Exchanges: 1/2 Grain(Starch); 7 
Lean Meat; 1 Vegetable; 9 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                         Spicy Cherry-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
--------  ------------  --------------------------------
  2                     sides pork baby back ribs
                        or your favorite ribs
                        **SWEET NUTMEG DRY RUB**
     1/4           cup  brown sugar
  2        tablespoons  chile powder
  2          teaspoons  ground nutmeg
  2          teaspoons  ground coriander
  2          teaspoons  dry sage
  2          teaspoons  dry oregano
                        **SPICY CHERRY GLAZE**
     1/2           cup  black cherry jam
     1/2           cup  wine vinegar
  1           teaspoon  crushed red pepper flakes
  2        tablespoons  finely minced ginger
  2             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 dish.
To make the rub, combine the dry rub ingredients. Using your 
fingers, vigorously rub the dry rub on both sides of the ribs. 
Marinate the ribs, refrigerated, for at least 15 minutes. For more 
flavor; marinate for up to 24 hours.
To make the glaze, in a small bowl, combine the glaze ingredients. 
Stir well.
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. Baste the ribs with the glaze only during the last 
30 minutes or grilling or the glaze will burn.
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 extra cherry glaze in 
a bowl.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 11 February, 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 49 Calories; 1g Fat (9.5% 
calories from fat); trace Protein; 12g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 5mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Vegetable; 0 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                         Spicy Honey Mustard 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             pounds  country-style spareribs (with bone) or
                        your favorite ribs
                        SPICY HONEY MUSTARD RUB
  1                cup  honey mustard
     1/4           cup  thin soy sauce
  2        tablespoons  honey
  1         tablespoon  chile sauce -- extra spicy
  2          teaspoons  ground cumin
  2          teaspoons  ground cinnamon
  4             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 rub, combine all the rub ingredients and stir well. 
Makes 1 1/2 cups.
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 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.
Cuisine :  "Mediterranian & Caribbean"
Source :  "The Great RIBS Book"
NOTES : The combination of soy sauce and powdered mustard is a 
classic Cantonese dipping sauce. This recipe draws from this idea 
by substituting honey mustard and adding ground spices, chiles, and
garlic. If you don't have honey mustard, any good Dijon style
French mustard will work fine. Variations we've enjoyed include
adding 2 tablespoons of chopped fresh rosemary and 1 tablespoon of
finely minced ginger.
Contributed to the FareShare Gazette by Michael; 4 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 100 Calories; 5g Fat (36.5% 
calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 820mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 
Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                         Spicy Orange-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
--------  ------------  --------------------------------
  2                     sides Iamb riblets
                        or your favorite ribs
                        SPICY ORANGE GLAZE
     1/4           cup  white sesame seeds
     1/2           cup  orange juice concentrate
     1/4           cup  orange marmalade
     1/4           cup  honey
     1/4           cup  wine vinegar
  1         tablespoon  Asian chile sauce
  2             cloves  garlic -- finely minced
     1/4           cup  finely minced ginger
     1/4           cup  minced green onion green and white parts
  2        tablespoons  minced 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 glaze, in an ungreased skillet over high heat, toast the
sesame seeds until golden. Transfer the seeds to a bowl and combine 
with the remaining glaze ingredients. Stir well. 
Makes 3 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 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 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, accompanied by the reserved sauce.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 13 February, 2002.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 118 Calories; trace Fat (0.0% 
calories from fat); trace Protein; 32g Carbohydrate; 1g Dietary 
Fiber; 0mg Cholesterol; 12mg Sodium.  Exchanges: 0 Vegetable; 2 
Other Carbohydrates.
                      * Exported from MasterCook *
                           Spicy Wine Pot Roast
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             pounds  rump roast -- (3 - 4 lb.)
                        salt and pepper
  1              small  onion -- chopped
     3/4         ounce  brown gravy mix -- (1 pkg.)
  1                cup  water
     1/4           cup  catsup
     1/4           cup  dry red wine
  2          teaspoons  Dijon mustard
  1           teaspoon  Worcestershire Sauce
     1/4      teaspoon  garlic powder
Sprinkle meat with salt and pepper; place in crock pot.
Combine remaining ingredients; pour over meat.  Cover and cook on 
low 8 to 10 hours.  Remove meat, let sit 15 minutes, then slice.
If desired, thicken sauce with flour dissolved in a small amount of
water, and serve over meat.
Contributed to the FareShare Gazette by Ally; 16 February, 2002.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 27 Calories; trace Fat (5.4% 
calories from fat); trace Protein; 5g Carbohydrate; 1g Dietary 
Fiber; 0mg Cholesterol; 156mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                    Strawberry-Habanero Marinated 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
                        STRAWBERRY-HABANERO MARINADE
     1/2           cup  strawberry jam
                        Zest of 2 limes -- grated or finely
                        minced
                        Juice of 2 limes
     1/4           cup  thin soy sauce
  2        tablespoons  habanero hot sauce
     1/4           cup  finely minced ginger
     1/4           cup  minced mint 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, combine all the marinade ingredients. Stir 
well. 
Makes 1 1/4 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 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.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 14 February, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 97 Calories; trace Fat (0.7% 
calories from fat); trace Protein; 26g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 16mg Sodium.  Exchanges: 1 1/2 Other 
Carbohydrates.
                      * Exported from MasterCook *
                   Sweet-and-Sour Raspberry-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
--------  ------------  --------------------------------
  2                     sides spareribs
                        or your favorite ribs
                        SWEET-AND-SOUR RASPBERRY GLAZE
  2        tablespoons  white sesame seeds
     1/2           cup  raspberry jam
     1/2           cup  wine vinegar
     1/4           cup  dark soy sauce
     1/4           cup  finely minced ginger
  2          teaspoons  chile sauce
     1/4           cup  minced green onion green and white parts
     1/2      teaspoon  Chinese five-spice powder or cinnamon
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 an ungreased skillet over high heat toast the 
sesame seeds until golden. Transfer the seeds to a bowl and combine 
with the remaining glaze ingredients. Stir well. 
Makes 1 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.
Source :  "The Great RIBS Book"
NOTES : Raspberry jam or any other jam combined with vinegar, soy, 
chiles, and ginger makes a delicious glaze to brush across ribs. 
Because raspberry jam burns easily, cook the ribs over a medium fire 
or in a 325 degree (F) oven, and don't baste with extra marinade 
until the last 20 minutes of cooking.
Contributed to the FareShare Gazette by Michael; 15 February, 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 101 Calories; trace Fat (0.6% 
calories from fat); trace Protein; 28g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 16mg Sodium.  Exchanges: 2 Other 
Carbohydrates.

 

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