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FareShare Gazette Recipes -- January 2002 - E's


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East-West Lemon-Glazed Ribs

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                     * Exported from MasterCook *
                       East-West Lemon-Glazed Ribs
Recipe By     :The Great RIBS Book
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-01 Jan. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     sides spareribs
                        or your favorite ribs
                        EAST-WEST MARINADE
  8             cloves  garlic -- finely minced
     1/4           cup  minced shallots
  2        tablespoons  finely minced ginger
  2                     lemons -- juice and
                        minced zest
     1/3           cup  extra-virgin olive oil
     1/3           cup  hoisin sauce
     1/3           cup  Dijon mustard
  1         tablespoon  Asian chile sauce
     1/4           cup  chopped basil leaves
                        or cilantro sprigs
     1/4           cup  chopped parsley
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 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 
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 :  "Mediterranean & Caribbean"
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 29 January, 2002.
                    - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 244 Calories; 20g Fat (68.5% 
calories from fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg 
Cholesterol; 600mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 
Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates.

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