Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- February 2002 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

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

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

                      * 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.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!