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 Use Your Browser's "Back" Button to Return to This Recipe List
	* 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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