* 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
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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 parsleyPlace 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
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 : "Mediterranean & Caribbean"
Source : "The Great RIBS Book" Contributed to the FareShare Gazette by Michael; 29 January, 2002.
www.fareshare.net - - - - - - - - - - - - - - - - - - - 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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