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FareShare Gazette Recipes -- February 2002 - R's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Ribs Braised With Way-Down-South Sauce
Ribs Crusted With Apricot Glaze
Ribs in Spicy Coconut Herb Sauce
Ribs Simmered in Asian Cabernet Sauce
Ribs Simmered in Thai Green Curry Paste
Ribs With Ancho Marmalade Rub
Ribs With Fiery Mango Marinade
Ribs With Spicy Caribbean Pineapple Marinade
Ribs With Spicy Fig Glaze
Ribs With Spicy Tomato Glaze
Ribs With Thai Mango Sauce
Rice and Broccoli Casserole
Rice Ortega
Rice Pudding with Coconut
Rosemary, Chile, And Hoisin Ribs

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                      * Exported from MasterCook *
                  Ribs Braised With Way-Down-South Sauce
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             pounds  country-style ribs
                        or your favorite ribs
                        WAY - DOWN - SOUTH SAUCE
  2                     shallots -- minced
  6             cloves  garlic -- finely minced
  2        tablespoons  chopped fresh oregano
  2        tablespoons  minced fresh thyme leaves
  2               cups  dry red wine
  5 1/2           cups  ketchup
     1/4           cup  Worcestershire sauce
  3        tablespoons  brown sugar
  2        tablespoons  dark sesame oil
  2        tablespoons  chile powder
  2        tablespoons  molasses
  1         tablespoon  Tabasco sauce
  1         tablespoon  chile sauce
Remove the membrane from the underside of the ribs.
To make the sauce, place all the sauce ingredients in a 3-quart 
saucepan.  Bring to a low boil, cover and reduce the beat to a 
simmer. Simmer for 20 minutes.
To braise the ribs, add the ribs to the sauce, cover and maintain 
the ribs 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 pan and, using strips of paper 
towels, lift off all oil that is floating on the surface of the 
sauce. Return the ribs to the pan and bring to a simmer for 5 
minutes, to heat through. If you do not plan to serve the ribs 
within the hour they maybe refrigerated in the sauce up to 24 hours 
before returning the ribs to a simmer.
If the sauce has not thickened into a glaze, temporarily remove the 
ribs and boil the sauce over high heat until it thickens enough to 
coat a spoon, about 5 minutes. Return the ribs to the pan. You can 
keep the ribs warm for up to 1 hour on lowest heat, before serving. 
Serve the ribs glazed in the sauce.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 20 February, 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 565 Calories; 8g Fat (13.3% 
calories from fat); 6g Protein; 111g Carbohydrate; 4g Dietary Fiber; 
0mg Cholesterol; 4161mg Sodium.  Exchanges: 1/2 Vegetable; 1 1/2 
Fat; 7 Other Carbohydrates.
                      * Exported from MasterCook *
                     Ribs Crusted With Apricot Glaze
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 pork baby back ribs
                        or your favorite ribs
                        SPICY APRICOT GLAZE
  16                    dried apricots
  1 1/2           cups  apricot nectar
     3/4           cup  sugar
     1/2           cup  white distilled vinegar
     1/2           cup  water
  1         tablespoon  Asian chile sauce (1 to 2)
  1           teaspoon  salt
     1/3           cup  finely minced ginger
  3             cloves  garlic -- minced
  2        tablespoons  white sesame seeds  
  2                     green onions green and white parts, minced
     1/4           cup  minced cilantro sprigs
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 glaze, in a small nonreactive saucepan, combine the 
apricots, nectar sugar vinegar; water; chile sauce, salt, ginger, 
and garlic. Bring to a low boil, reduce the heat to a simmer; cover; 
and cook for 30 minutes. Allow to cool to room temperature. Then 
puree in an electric blender until completely smooth. Transfer to a 
bowl.
Place the sesame seeds in an ungreased skillet and toast over medium 
heat until golden. Add the sesame seeds, green onion, and cilantro 
to the apricot glaze. Makes 3 3/4 cups.
Coat the ribs evenly on both sides with half the glaze. Marinate the 
ribs, refrigerated, for at least 15 minutes. For more flavor; 
marinate for up to 8 hours. Reserve the remaining glaze to use as a 
sauce for the ribs.
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 the 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 accompanied by the reserved sauce.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 6 February, 2002.
www.fareshare.net
             - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 1439 Calories; 2g Fat (1.4% 
calories from fat); 19g Protein; 373g Carbohydrate; 47g Dietary 
Fiber; 0mg Cholesterol; 589mg Sodium.  Exchanges: 0 Vegetable; 22 
Fruit; 2 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                     Ribs in Spicy Coconut Herb Sauce
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 pork baby back ribs
                        or your favorite ribs
     1/4           cup  cooking oil
  1         tablespoon  cornstarch
  2        tablespoons  chopped cilantro sprigs
  2        tablespoons  chopped mint leaves
                        SPICY COCONUT HERB SAUCE
  4             cloves  garlic -- finely minced
  2        tablespoons  finely minced ginger
  1                cup  coconut milk -- unsweetened
     1/2           cup  freshly squeezed orange juice
  2        tablespoons  Thai fish sauce
                        or Vietnamese fish sauce
  2        tablespoons  Chinese rice wine -- or dry sherry
                        Zest from 1 lime -- finely minced
  1           teaspoon  chile sauce
  1           teaspoon  curry powder
     1/2      teaspoon  allspice
Ask the butcher to cut the ribs across the bone, into 2-inch-wide 
strips.
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 heat. Add the
cooking oil. When the oil gives off little wisps of smoke, add the 
ribs. Fry the ribs until they are lightly browned, about 5 minutes. 
Tip out and discard the oil. Add the sauce to the pot holding the 
ribs. 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. Return the 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 the ribs to a simmer.
Mix the cornstarch with an equal amount of cold water. Stir in just 
enough of the cornstarch mixture to lightly thicken the sauce. Chop 
the herbs and stir them into the sauce. You can keep the ribs warm 
for up to 1 hour, on lowest heat, before serving. Serve the ribs 
glazed in the sauce. 
Per Serving (excluding unknown items): 273 Calories; 28g Fat (88.4%
calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 10mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Vegetable; 0 Fruit; 5 1/2 Fat.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 21 February, 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 278 Calories; 28g Fat (88.3% 
calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 15mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Vegetable; 0 Fruit; 5 1/2 Fat.
                      * Exported from MasterCook *
                  Ribs Simmered in Asian Cabernet Sauce
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             pounds  country-style spareribs
                        or your favorite ribs
     1/4           cup  olive oil
  2              small  yellow onions -- chopped
  1         tablespoon  cornstarch
     1/4           cup  chopped cilantro sprigs
                        ASIAN CABERNET SAUCE
     1/2           cup  dried cÚpe mushrooms -- (porcini)
  1                cup  chicken broth
  4             cloves  garlic -- finely minced
  1                cup  cabernet sauvignon
                        or other dry red wine
  2        tablespoons  oyster sauce
  1         tablespoon  dark soy sauce
  2          teaspoons  tomato paste
  1           teaspoon  Asian chile sauce
     1/2      teaspoon  sugar
     1/4      teaspoon  freshly ground black pepper
  1         tablespoon  chopped fresh thyme leaves
If using pork baby back ribs or spareribs, ask the butcher to cut 
them across the hone into 2-inch-wide strips. Remove the membrane 
from the underside of the ribs. Then cut the strips into 6-inch 
lengths.
To make the sauce, soak the mushrooms in hot chicken broth for 30 
minutes. Then chop the softened mushrooms and set aside. Pour the 
broth through a fine-meshed strainer. In a bowl, combine the broth 
with all remaining sauce ingredients. Stir well.
To braise the ribs, place a heavy stewpot over medium heat. Add the 
olive oil. When the oil gives off little wisps of smoke, add the 
ribs. Fry the ribs until they are lightly browned, about 5 minutes. 
Temporarily remove the ribs, and add the onion. SautÚ the onions 
until they brown, about 10 minutes. Then return the meat to the pot 
and add the mushrooms and 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.
Return the 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 maybe refrigerated in the sauce up to 24 hours before returning 
the ribs to a simmer
Chop the cilantro. Place the ribs on a serving platter or dinner 
plates.  
Strain the sauce through a sieve. Return the sauce to the pan and 
bring to a low boil. Mix the cornstarch with an equal amount of cold 
water Stir in lust enough of the cornstarch mixture to lightly 
thicken the sauce.  Taste and adjust the seasonings, especially for 
salt and pepper Pour the sauce over the ribs, sprinkle with 
cilantro, and serve.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 22 February, 2002.
www.fareshare.net
                   - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 210 Calories; 14g Fat (71.7% 
calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 307mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                 Ribs Simmered in Thai Green Curry Paste
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  spareribs -- (about 2 sides)
                        or your favorite ribs
  1                cup  chicken broth
  1                cup  coconut milk -- unsweetened
  3        tablespoons  Thai fish sauce
                        or Vietnamese fish sauce
     1/4           cup  flavorless cooking oil
  1         tablespoon  cornstarch
                        THAI GREEN CURRY PASTE
  4                     whole cloves
  12             block  peppercorns
  2          teaspoons  coriander seeds
  1           teaspoon  caraway seeds
     1/2      teaspoon  cumin seeds
  6             cloves  garlic -- peeled
  1             medium  shallot -- peeled
  3              whole  serrano chiles -- stemmed
     3/4           cup  fresh basil leaves
     3/4           cup  fresh cilantro sprigs
  1           teaspoon  salt
     1/2           cup  flavorless cooking oil
Ask the butcher to cut the ribs across the bone, into 2-inch-wide 
lengths.
Remove the membrane from the underside of the ribs. Then cut the 
ribs into 6-inch lengths. Combine the broth, coconut milk, and fish 
sauce and set aside.
To make the green curry paste, place the cloves, peppercorns, and
coriander caraway, and cumin seeds in a small frying pan with no 
oil. Place the pan over medium heat and cook until the spices just 
begin to smoke, about 1 minute. Then, in an electric spice grinder; 
grind the spices into a powder. In a food processor mince the 
garlic, shallot, and chiles. Remove the processor top and add the 
basil, cilantro, and salt. Then mince very finely Add the ground 
spices and mince again. Now, with the machine running, slowly pour 
the cooking oil down the feed tube and mince until a paste is 
formed. Transfer to a small bowl.
To braise the ribs, place a heavy stewpot over medium heat. Add the
cooking oil. When the oil gives off little wisps of smoke, add the 
ribs. Fry the ribs until they are lightly browned, about 5 minutes. 
Tip out and discard the oil. Add the curry paste to the pot holding 
the ribs and stir over medium heat for 30 seconds. Then add the 
coconut milk mixture. Bring to a low boil, cover the pot, and reduce 
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. Return the 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 for up to 24 
hours before returning the ribs to a simmer.
Mix the cornstarch with an equal amount of cold water. Stir in just 
enough of the cornstarch mixture to lightly thicken the sauce. You 
can keep the ribs warm for up to 1 hour on lowest heat, before 
serving. Serve the ribs glazed in the sauce.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 23 February, 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 996 Calories; 83g Fat (74.3% 
calories from fat); 52g Protein; 12g Carbohydrate; 4g Dietary Fiber; 
220mg Cholesterol; 966mg Sodium.  Exchanges: 1/2 Grain(Starch); 7 
Lean Meat; 1/2 Vegetable; 0 Fruit; 12 1/2 Fat.
                      * Exported from MasterCook *
                      Ribs With Ancho Marmalade Rub
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 pork baby back ribs
                        or your favorite ribs
                        ANCHO MARMALADE RUB
  4                     ancho chiles
     1/2           cup  orange marmalade
     1/2           cup  wine vinegar
     1/4           cup  dark soy sauce
     1/4           cup  olive oil
  1         tablespoon  Asian chile sauce
     1/4           cup  finely minced ginger
     1/4           cup  minced green onions green and white parts
     1/4           cup  chopped cilantro sprigs
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 rub, place the ancho chiles in a bowl and cover with 
boiling water. Place a small saucer on the chiles to submerge them. 
After 30 minutes, stem the chiles and wash away the seeds. Transfer 
the chiles to an electric blender and add the marmalade, vinegar; 
soy sauce, olive oil, chile sauce, and ginger. Liquefy. Transfer to 
a bowl. Stir in the green onions and cilantro. Makes 1 3/4 cups.
Coat the ribs evenly on both sides with half the rub. Marinate the 
ribs, refrigerated, for at least 15 minutes. For more flavor 
marinate for up to 8 hours. Reserve remaining rub to serve as a 
sauce for the ribs.
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 
the 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 the ribs to a heated serving platter or 4 
heated dinner plates and serve them at once, accompanied by the 
reserved sauce. 
Source :  "The Great RIBS Book"
NOTES : How British with marmalade - how shocking with ancho chiles, 
soy sauce, and cilantro! But the combination of sweet, sour, spicy,
and herbal flavors creates a dynamic contrast with each bite. If
you want to make the marinade more than two days ahead, omit the
green onions and cilantro. Then the marinade can be made in a
large amount and kept indefinitely in the refrigerator. When you
want to use the marinade, just pour the amount you need and add
the freshly chopped green onions and cilantro.
Contributed to the FareShare Gazette by Michael; 7 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 222 Calories; 14g Fat (51.7% 
calories from fat); trace Protein; 28g Carbohydrate; 2g Dietary 
Fiber; 0mg Cholesterol; 23mg Sodium.  Exchanges: 2 1/2 Fat; 2 Other 
Carbohydrates.
                      * Exported from MasterCook *
                      Ribs With Fiery Mango Marinade
Recipe By     :The Great RIBS Book
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             pounds  beef ribs
                        or your favorite ribs
                        FIERY MANGO MARINADE
  1              large  fresh ripe mango
  2        tablespoons  chipotle chiles in adobo sauce
     1/4           cup  ketchup
     1/4           cup  tequila
     1/4           cup  freshly squeezed lime juice
  2        tablespoons  oyster sauce
  2        tablespoons  honey
  6             cloves  garlic -- finely minced
     1/4           cup  finely minced ginger
     1/4           cup  chopped cilantro sprigs
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, peel the mango and cut the flesh away from the 
seed. Combine the mango flesh and chipotle chiles in a food 
processor fitted with a metal blade and puree. Transfer the mixture 
to a bowl and combine with the remaining marinade ingredients. Makes 
2 cups.
Coat the ribs evenly on both sides with half the marinade. Marinate 
the ribs, refrigerated, for at least 15 minutes. For more flavor; 
marinate for up to 8 hours. Reserve the remaining marinade to serve 
as a sauce for the ribs.
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 accompanied by the reserved sauce.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 8 February, 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 2219 Calories; 184g Fat 
(76.6% calories from fat); 112g Protein; 15g Carbohydrate; trace 
Dietary Fiber; 483mg Cholesterol; 601mg Sodium.  Exchanges: 0 
Grain(Starch); 16 1/2 Lean Meat; 1/2 Vegetable; 28 Fat; 1 Other 
Carbohydrates.
                      * Exported from MasterCook *
               Ribs With Spicy Caribbean Pineapple Marinade
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
                        SPICY CARIBBEAN PINEAPPLE MARINADE
     1/2                fresh pineapple
     1/4           cup  flavorless cooking oil
     1/4           cup  light brown sugar
     1/4           cup  thin soy sauce
  1         tablespoon  curry powder
  1           teaspoon  ground allspice
     1/4           cup  finely minced ginger
     1/4           cup  minced green onions
                        green and white parts
     1/4           cup  minced cilantro sprigs
  4                     serrano chiles
                        including the seeds -- finely minced,
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, peel and core the pineapple. In a food 
processor fitted with a metal blade, puree half the pineapple. 
Transfer the puree to a bowl and chop the remaining pineapple in the 
food processor. Combine the chopped pineapple and the pineapple 
puree with the remaining marinade ingredients. Stir well. 
Makes 3 1/4 cups
Coat the ribs on both sides evenly with half the marinade. Marinate 
the ribs, refrigerated, for at least 15 minutes, For more flavor; 
marinate for up to 8 hours. Reserve the remaining marinade to serve 
as a sauce for the ribs.
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 accompanied by the reserved sauce.
Contributed to the FareShare Gazette by Michael; 9 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 71 Calories; 1g Fat (6.0% 
calories from fat); 1g Protein; 18g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 6mg Sodium.  Exchanges: 0 Grain(Starch); 0 
Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
                      * Exported from MasterCook *
                        Ribs With Spicy Fig Glaze
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
                        SPICY FIG GLAZE
  12                    dried figs
     1/2           cup  hoisin sauce
     1/2           cup  freshly squeezed orange juice
     1/4           cup  wine vinegar
     1/4           cup  olive oil
  1         tablespoon  chile sauce
     1/2      teaspoon  allspice
     1/2      teaspoon  cinnamon
  4             cloves  garlic -- finely minced
     1/4           cup  finely minced ginger
    1/4           cup  minced green onions -- green and
                        white parts
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 glaze, place the figs in a bowl and cover them with 1 
cup of boiling water. After 30 minutes, place the figs, 1/4 cup of 
the water; and all the remaining glaze ingredients except the green 
onions in an electric blender. Blend into a liquid. Transfer to a 
bowl and add the green onions.
Makes 1 1/2 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 glaze, 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.
Source :  "The Great RIBS Book"
NOTES : Dried fruit makes a great flavor base for a marinade. Figs 
are softened in hot water (you can substitute dates or dried 
apricots) and then pureed with a little of the soaking water. The 
sweet, rich flavor of a fruit puree is more than a match for equally 
rich hoisin sauce. Adding ground spices and chiles adds the 
necessary flavor contrasts to give this marinade its complex taste.
Contributed to the FareShare Gazette by Michael; 10 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 345 Calories; 15g Fat (37.6% 
calories from fat); 3g Protein; 54g Carbohydrate; 8g Dietary Fiber; 
1mg Cholesterol; 525mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 
Vegetable; 2 1/2 Fruit; 3 Fat; 1 Other Carbohydrates.
                      * Exported from MasterCook *
                       Ribs With Spicy Tomato Glaze
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             pounds  beef short ribs
                        or your favorite ribs
     1/4           cup  flavorless cooking oil
     1/4           cup  chopped cilantro sprigs
                        SPICY TOMATO GLAZE
  1 1/2           cups  best-quality tomato spaghetti sauce
  1                cup  dry red wine
  2        tablespoons  oyster sauce
  2        tablespoons  hoisin sauce
  1         tablespoon  dark sesame oil
  1         tablespoon  Asian chile sauce
     1/4           cup  chopped cilantro sprigs
  4             cloves  garlic -- finely minced
  2        tablespoons  finely minced ginger
Trim all fat from the short ribs. If using pork ribs, ask the 
butcher to cut the ribs across the bones into 2-inch-wide strips. 
Peel off the membrane on the underside of the ribs. Then cut each 
strip into 6-inch lengths.
To make the glaze, combine all the glaze ingredients in a bowl. Stir 
well.
To braise the ribs, place a heavy stewpot over medium heat. Add the
cooking oil. When the oil gives off little wisps of smoke, add the 
ribs.
Fry the ribs until they are lightly browned. Tip out and discard the 
oil. Add the glaze to the pot holding the ribs. Bring to a low boil, 
cover the pot, and decrease the heat to low, so the glaze is at a 
simmer. Cook the ribs until the meat is tender, about 2 hours for 
beef and 1 hour for pork. 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 
glaze. Return the ribs to the pot and bring to a simmer if you do 
not plan to serve the ribs within the hour, they maybe refrigerated 
in the glaze up to 24 hours before returning the ribs to a simmer.
You can keep the ribs warm for up to 1 hour; on lowest heat, before
serving. Transfer the ribs to heated dinner plates, sprinkle with
cilantro, and serve glazed with the sauce.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 24 February, 2002.
www.fareshare.net
                  - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 976 Calories; 86g Fat (83.2% 
calories from fat); 33g Protein; 6g Carbohydrate; trace Dietary 
Fiber; 173mg Cholesterol; 333mg Sodium.  Exchanges: 0 Grain(Starch); 
4 1/2 Lean Meat; 0 Vegetable; 12 Fat; 0 Other Carbohydrates.
                      * Exported from MasterCook *
                        Ribs With Thai Mango Sauce
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
                        THAI MANGQ SAUCE
  1                cup  mango puree
                        about 2 ripe mangoes
     1/4           cup  Thai fish sauce
                        or Vietnamese fish sauce
     1/4           cup  freshly squeezed lime juice
     1/4           cup  light brown sugar
  2        tablespoons  flavorless cooking oil
  1         tablespoon  Asian chile sauce
  2        tablespoons  finely minced ginger
  3             cloves  garlic -- finely minced
     1/4           cup  chopped cilantro sprigs
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 sauce, peel the mangoes and cut the flesh away from the 
seed. Place the mango flesh in a food processor fitted with a metal 
blade and puree. Transfer the mango puree to a bowl and combine with 
the remaining sauce ingredients. Stir well. 
Makes 1 3/4 cups.
Coat the ribs evenly on both sides with half the sauce. Marinate the 
ribs, refrigerated, for at least 15 minutes. For more flavor 
marinate for up to 8 hours. Reserve the remaining sauce to serve as 
a sauce for the ribs. 
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 
the 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 accompanied by the reserved sauce.
Source :  "The Great RIBS Book"
Contributed to the FareShare Gazette by Michael; 11 February, 2002.
www.fareshare.net
                - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 37 Calories; trace Fat (0.2% 
calories from fat); trace Protein; 10g Carbohydrate; trace Dietary 
Fiber; 0mg Cholesterol; 4mg Sodium.  Exchanges: 0 Vegetable; 1/2 
Other Carbohydrates.
                      * Exported from MasterCook *
                       Rice and Broccoli Casserole
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  long-grain rice
  3               cups  chicken broth
  2           packages  chopped broccoli
     3/4           cup  chopped onion
     3/4           cup  mushrooms
     1/4           cup  butter
     1/2           cup  flour
  1                cup  evaporated milk
  3               cups  chicken broth
                        salt and pepper
Cook the rice in the chicken broth, set aside. Thaw broccoli.
In a skillet, melt the butter and sautÚ the onion and mushrooms. 
Blend the flour with the evaporated milk, stir in the chicken broth, 
cook together until thickened, add salt and pepper to taste. Mix 
together with onions and mushrooms. Mix broccoli with rice, place in 
large buttered casserole, pour sauce over, top with crumbs and bake 
uncovered in a 350F oven for 45 minutes.
Contributed to the FareShare Gazette by Jennie; 6 February, 2002.
www.fareshare.net
               - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 194 Calories; 6g Fat (30.0% 
calories from fat); 7g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
17mg Cholesterol; 449mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat.
                      * Exported from MasterCook *
                               Rice Ortega
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chopped onion
   3      tablespoons   butter
                        SautÚ onions in butter until light brown.
                        Add the following ingredients:
  4               cups  cooked white rice
  1              small  jalapeno pepper -- chopped
  1 1/4            cup  sour cream
    1/2  pound          Cottage cheese
    1/2  pound          Grated long horn -- plus another cheese
     1/2           cup  Grated long horn cheese -- for the top
     1/2                bay leaf -- crumbled
                        Salt and pepper
  1                can  Ortega chile strips -- to be layered
                        in  casserole dish with rice mixture
After you've mixed all the ingredients in frying pan start layering 
in a greased casserole dish with the chile strips.
Bake at 375 degrees F. for 25 minutes. Top with an additional 1/2 
cup cheese and bake another 10 minutes.
Contributed to the FareShare Gazette by; 24 February, 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 197 Calories; 8g Fat (36.0% 
calories from fat); 4g Protein; 28g Carbohydrate; trace Dietary 
Fiber; 16mg Cholesterol; 21mg Sodium.  Exchanges: 1 1/2 
Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
                      * Exported from MasterCook *
                        Rice Pudding with Coconut
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 5-02 Feb. 2002
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  milk
  1                cup  coconut milk
  1                cup  shredded coconut -- plus
  2        tablespoons  shredded coconut -- for garnish
     1/2           cup  medium grain rice
  2                     egg yolks
  1         tablespoon  sugar
  1           teaspoon  vanilla extract
                        SAUCE
     1/2           cup  heavy cream
  2        tablespoons  sugar
     1/2                vanilla bean
  1 1/2      teaspoons  espresso coffee granules
  3             ounces  bittersweet chocolate
  1         tablespoon  butter
To make the pudding, in a heavy saucepan over medium heat, combine 
the milk, coconut milk, 1 cup coconut and rice. Bring to a slow 
boil, reduce the heat to very low and simmer, uncovered, stirring 
frequently, until the rice is very tender and all of the liquid is 
absorbed, about 1 hour.
In a small bowl, whisk together the yolks, sugar, and vanilla. Whisk 
in 1/2 cup of the rice. Stir this mixture back into the rice.
The pudding can be served warm, at room temperature, or cold, but 
wait to make the sauce until just before serving.
To make the sauce, stir the cream and sugar together in a heavy 
saucepan. Scrape the seeds from the vanilla bean into the cream.
Bring to a boil over medium heat, and stir in the coffee granules 
and chocolate.  Stir until melted, about 1 minute.  Whisk until 
shiny and smooth, then whisk in the butter.
Spoon the pudding into goblets and top with the sauce and shredded
coconut.
Serve immediately.
Contributed to the FareShare Gazette by Jennie; 3 February, 2002.
www.fareshare.net
                 - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 372 Calories; 32g Fat (73.2% 
calories from fat); 8g Protein; 19g Carbohydrate; 3g Dietary Fiber; 
120mg Cholesterol; 97mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 
Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 6 1/2 Fat; 1/2 Other 
Carbohydrates.
                      * Exported from MasterCook *
                     Rosemary, Chile, And Hoisin 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
                        ROSEMARY CHILE, AND HOISIN GLAZE
     1/2           cup  hoisin sauce
     1/2           cup  plum sauce
     1/2           cup  dry red wine
     1/4           cup  Dijon mustard
     1/4           cup  freshly squeezed lemon juice
  6             cloves  garlic -- finely minced
  4                     Serrano chiles -- stemmed and finely
                        minced, including the seeds
     1/3           cup  fresh rosemary
     1/4           cup  chopped fresh sage
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 glaze, combine all the glaze ingredients and stir well. 
Makes 2 1/2 cups.
Coat the ribs evenly on both sides with the glaze. 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 glaze, 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 :  "Mediterranian & Caribbean"
Source :  "The Great RIBS Book"
NOTES : For a fusion marinade, the rich flavor of hoisin sauce and 
the intense fruitiness of plum sauce make a perfect match for the
spiciness of mustard, fruity sourness of fresh lemon juice, heat
from chiles, and the wonderful floral taste contributed by chopped
fresh rosemary. Don't compromise and use store-bought lemon juice
or dried rosemary. The marinade simply won't taste as good.
Contributed to the FareShare Gazette by Michael; 2 February, 2002.
www.fareshare.net
              - - - - - - - - - - - - - - - - - - - 
Per Serving (excluding unknown items): 160 Calories; 2g Fat (13.9% 
calories from fat); 2g Protein; 28g Carbohydrate; 2g Dietary Fiber; 
1mg Cholesterol; 858mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean 
Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

 

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