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FareShare Gazette Recipes --May 2000 - R's



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Ribs by Art

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* Exported from MasterCook *
                               Ribs by Art
Recipe By     :Art Guyer
Serving Size  : 4     Preparation Time :0:00
Categories    : Pork                            Volume 3-5 May 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  Pork spareribs (2 to 3 pounds)
                        --Dry Rub--
  1         tablespoon  Salt
  2        tablespoons  Freshly-ground black pepper
  3        tablespoons  Paprika
  1           teaspoon  Dry mustard
  1         tablespoon  Garlic powder
  1           teaspoon  dried thyme
  1           teaspoon  coriander
     1/2      teaspoon  cayenne
  2        tablespoons  chili powder
  1           teaspoon  dried bay leaves seasoning
                        --Mopping Sauce--
     2/3           cup  Cider vinegar
     1/3           cup  Vegetable oil
     1/4           cup  Worcestershire sauce
     1/2      teaspoon  hot sauce
  1         tablespoon  Paprika
  1         tablespoon  chili powder
  1           teaspoon  Dry mustard
  2        tablespoons  black pepper
     1/2      teaspoon  salt
  2          teaspoons  garlic powder
                        BBQ Sauce-
  22            ounces  ketchup
  2        tablespoons  minced garlic
     1/2           cup  dark rum or Jack Daniels whiskey OR
  1                cup  sweet red wine or sherry
  1                cup  grape, raspberry, or strawberry jelly
     1/2           cup  maple syrup or honey -- depending on your
  2        tablespoons  soy sauce
  3        tablespoons  Hickory Liquid Smoke flavoring
  12            ounces  tomato paste
     1/2      teaspoon  salt
     1/2      teaspoon  black pepper
  1                cup  Brown sugar
                        chicken or beef stock -- as needed
Mix dry rub ingredients together in a bowl.  Dry rib slab and 
stretch out.  Dust ribs (both sides) with about half of the rub, 
and rub it in well.  Enclose in one or more large self-sealing 
plastic bags.   Let marinate over night or up to three days in the 
To make Mopping Sauce, place all ingredients in a medium bowl and 
mix together well.
To make BBQ Sauce, place ingredients, except brown sugar, in a large 
bowl and mix well.  Heat a medium sauce pan and pour sauce into it;  
mix again.  Bring to a boil, stirring constantly.  Slowly add brown 
sugar and stir in well.  Turn heat down and simmer sauce until 
thickness is to your likening.  If it gets too thick, add chicken or 
beef broth to reach right consistency.
Prepare a charcoal fire or preheat a gas grill.
When ready to cook ribs, remove from refrigerator and let come to room
temperature; rub in additional spice rub.
When grill is hot, place ribs flesh-side down and brown, turn and 
brown the bone-side, mop with mixture, turn and mop the flesh-side. 
Cook ribs on cooler part of grill.  Keep covered, so smoke flavors 
the meat.  Turn ribs and mop occasionally during the cooking process.
The longer and slower the ribs cook, the more tender they will be.  
Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if 
separated.  To cook over medium heat, cut the time in half.  
During last half hour of cooking, remove ribs to a doubled-thickness 
of heavy-duty aluminum foil, brush with BBQ sauce and seal around 
the edges.  Return to grill and steam.
Brush with BBQ Sauce when ribs are almost done.  Serve immediately, 
with the remaining sauce.
Description :
  "This rib recipe includes a dry rub marinade, mopping sauce for
  basting while cooking, and BBQ sauce for finishing"
Contributed to the FareShare Gazette 5-2000 by Art Guyer;
                      - - - - - - - - - - - - - - - - - - -
Per serving: 621 Calories (kcal); 21g Total Fat; (28% calories from 
fat); 9g Protein; 114g Carbohydrate; 0mg Cholesterol; 5407mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 
0 Fruit; 4 Fat; 5 1/2 Other Carbohydrates


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