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FareShare Gazette Recipes -- February 2002 - N's


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New Orleans-Style-Glazed Ribs

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                      * Exported from MasterCook *
                      New Orleans-Style-Glazed 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
--------  ------------  --------------------------------
  4             pounds  pork baby back ribs -- (about 2 sides)
                        or your favorite ribs
     1/4           cup  olive oil
  1                cup  andouille sausage -- chopped
  1                     yellow onion -- chopped
     1/4           cup  chopped parsley
                        SPICEY NEW ORLEANS - STYLE SAUCE
  6             cloves  garlic -- finely minced
                        Zest from 1 lemon -- grated
  2        tablespoons  chopped fresh oregano leaves
  2        tablespoons  minced fresh thyme sprigs
     1/2                green bell pepper -- seeded and chopped
  2               cups  seeded and chopped vine-ripened tomatoes
  1                cup  heavy whipping cream
     1/2           cup  chicken broth
  2        tablespoons  Worcestershire sauce
  1         tablespoon  Asian chile sauce
     1/4      teaspoon  allspice
Ask the butcher to cut the ribs across the bone into 2-inch-wide 
Remove the membrane from the underside of the ribs. Then cut each 
strip into 6-inch lengths.
To make the sauce, combine the sauce ingredients in a small bowl. 
Stir well.
To braise the ribs, place a heavy stewpot over medium beat. Add the
cooking oil. When the oil give off little wisps of smoke, add the 
Fry the ribs until they are lightly browned, about 5 minutes. Remove 
the ribs temporarily. Add the sausage and onion to the pot. Cook 
until the onions brown. Then return the ribs, and add the sauce. 
Bring to a low boil, cover the pot, and decrease the heat to low so 
the sauce is at a simmer. Cook the ribs until the meat is tender; 
about 1 hour. About every 15 minutes during cooking, stir the ribs.
Temporarily remove the ribs from the pot and, using strips of paper
towels, lift off all oil that is floating on the surface of the 
sauce. Strain the sauce through a sieve, and then return the sauce 
and ribs to the pot and bring to a simmer for 5 minutes, to heat 
through. If you do not plan to serve the ribs within the hour; they 
may be refrigerated in the sauce up to 24 hours before returning 
them to a simmer.
Transfer the ribs to a serving dish. Bring the sauce to a vigorous 
boil, and boil the sauce over high heat until it thickens enough to 
lightly coat a spoon, about 5 minutes. Spoon the sauce over the 
ribs. Sprinkle with parsley and serve.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 18 February, 2002.
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 358 Calories; 36g Fat (87.9% 
calories from fat); 3g Protein; 8g Carbohydrate; 1g Dietary Fiber; 
82mg Cholesterol; 195mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 1 Vegetable; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.

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