Recipes Included On This Page Tony Roma's Carolina Honey's Barbecue Sauce Tuscan-Style Barbecued Ribs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tony Roma's Carolina Honey's Barbecue Sauce Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-02 Feb. 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup ketchup 1 cup vinegar 1/2 cup molasses 1/2 cup honey 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon tabasco pepper sauce Combine all of the ingredients for the sauce in a saucepan over high heat. Blend with a whisk until smooth. When the mixture comes to a full boil, reduce the heat and simmer, covered, for 30-45 minutes till mixture thickens. Remove from heat. If it becomes too thick thin it with more vinegar. Contributed to the FareShare Gazette by Elki; 3 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; trace Fat (0.6% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 332mg Sodium. Exchanges: 0 Grain(Starch); 2 Other Carbohydrates. * Exported from MasterCook * Tuscan-Style Barbecued 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 1 teaspoon grated orange zest 1 teaspoon grated lemon zest TUSCAN MARINADE 1 head garlic 1/4 cup extra-virgin olive oil -- plus 1 tablespoon extra-virgin olive oil 1 tablespoon minced lemon zest 1/3 cup freshly squeezed lemon juice 2 tablespoons honey 1/3 cup pitted kamalata olives -- minced 2 tablespoons chopped fresh rosemary 2 tablespoons anchovy paste 1 teaspoon crushed red pepper flakes 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, preheat the oven to 4OO degrees F. Trim the top of the head of garlic, exposing the tips of the cloves, and drizzle 1 tablespoon olive oil over the head of garlic. Wrap it in foil, and bake it for 1 hour. Then squeeze the garlic from the cloves and mash it with a fork. In a bowl, combine the garlic and all the remaining marinade ingredients. Stir well. Makes 1 cup. 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. Sprinkle the ribs with the orange and lemon zest and serve at once. Cuisine : "Mediterranian & Caribbean" Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 5 February, 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 18g Fat (77.6% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1/2 Other Carbohydrates.

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