4 pounds country ribs
(cut into individual ribs
hot cooked rice
In a 3-1/2 quart slo cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender. 5-6 hours at 200 degrrees (low). Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 C, 6-8 minutes. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice.
From the recipe files of Carole Walberg
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* Exported from MasterCook II *
CHINESE COUNTRY RIBS & HILL COUNTRY RIBS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork
Amount Measure Ingredient -- Preparation Method
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder -- (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger -- minced
1 Garlic clove -- minced
1 teaspoon Cornstarch -- dissolved in 1 T col
4 pounds Country ribs: -- cut into individual
Hot cooked rice
In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes.
Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with hot cooked rice. HILL COUNTRY RIBS:
Broil the ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared barbecue sauce and stir to coat ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the fat from the surface, pour into a medium saucepan, and simmer until reduced to 1 cup.
(From Jean Allen - GRDG72B)
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* Exported from MasterCook II *
Chinese Smokey Ribs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
6 pounds Pork spareribs
Chinese dry marinade
Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
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* Exported from MasterCook II *
Chinese Spare Ribs
Recipe By : David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Spareribs
Amount Measure Ingredient -- Preparation Method
1 cup Soy sauce
1 1/2 cups Water
1/2 cup Granulated sugar
4 teaspoons Hoisin sauce
4 teaspoons Minced garlic
2 pounds Spare ribs
Mix together the first five ingredients in a bowl. Fit the ribs snugly into a bowl or pan and pour the marinade over. Cover and refrigerate for 6 hours to overnight.
Grill or broil spareribs, turning once until done, about 15 minutes. Serve.
This recipe yields ?? servings.
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-29-1998
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* Exported from MasterCook II *
Chinese Style Country Ribs
Recipe By :
Serving Size : 5 Preparation Time :8:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic -- crushed
3 1/2 pounds country-style spareribs
Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.
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* Exported from MasterCook II *
Chinese Style Country Ribs (Crockpot)
Recipe By : Crockery Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic -- crushed
3 lbs. country style spareribs -- (3 to 4)
Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in Crockpot. Pour remaining sauce over all. Cover and cook on Low for 8-10 hours.
From the recipe files of Carole Walberg
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* Exported from MasterCook II *
CINNAMON SPARERIBS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1/2 cup soy sauce
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/2 pounds fresh pork spareribs -- cut into 2 rib piece
1 tablespoon cornstarch
2 tablespoons water
1. Mix soy sauce, brown sugar, cinnamon and cloves in small bowl or 1 cup measure. Microwave at high (100%) until hot, 30 seconds to 1 minute, stirring 2 or 3 times during cooking. Arrange spareribs in rectangular baking dish, 12 x 8 inches or 10 inch square casserole. Pour soy sauce mixture over spareribs. Cover tightly with plastic wrap or glass cover.
2. Microwave at high (100%) 5 minutes. Reduce power to medium (50%).
Microwave 20 minutes. Rearrange and turn spareribs over. Cover. Microwave at medium (50%) until fork tender, 20-25 minutes. If using oven other than Sharp Carousel, rotate baking dish every 150 minutes during cooking.
3. Drain liquid; reserve. Microwave spareribs, uncovered, at medium (50%) 4 minutes. Skim fat from reserved meat juices. Mix cornstarch and water.
Stir into meat juices. Microwave at high (100%) until thickened, 1 1/2-2 minutes, stirring after half the cooking time. Serve over spareribs.
Makes 2-4 servings.
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* Exported from MasterCook II *
Cola Ribs- 1/5/96
Recipe By : Source: WKBWTV
Serving Size : 5 Preparation Time :0:00
Categories : Beef Main Dish
Amount Measure Ingredient -- Preparation Method
1 teaspoon salt
1 teaspoon garlic powder
4 pounds short ribs -- (cross-cut)
3 tablespoons vegetable oil
1 can(12oz) cola -- not *diet*
1 bottle(12oz) chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 teaspoon sugar
In a small bowl, combine the salt, black pepper, and garlic powder. Rub
the mixture over the surface of the ribs. In a large pot or Dutch oven, heat
the oil over medium-high heat and brown the ribs on all sides. Meanwhile, in
a large bowl, combine the remaining ingredients. After the ribs brown, drain
the liquid from the pot; pour the cola mixture over the ribs and cook over
medium heat for 1 1/2 to 2 hours, or until cooked and tender, turning and
basting the ribs occassionally.
Yield: 4-5 servings
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NOTES : Serve with the pan drippings as a dipping sauce
* Exported from MasterCook II *
Coriander Spareribs
Recipe By : Sunset Annual 1989 - Page 14
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
5 Pounds Pork Spareribs
1/4 Cup Sugar
3 Tablespoons Garlic -- minced
3 Tablespoons Lemon Juice
2 1/2 Tablespoons Coriander -- ground
1 Teaspoon Dried Red Hot Chilies -- crushed
1 Teaspoon Salt
1/3 Cup Water
Trim excess fat off ribs. Cut ribs apart between bones. In a 14- by 17-inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste. Add ribs, stirring gently to coat with seasoning paste. Cover and chill at least 4 hours or up to overnight.
Bake, covered, in a 400 degree oven until meat is almost tender when pierced, about 1 hour. Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes. Lift out of pan and serve hot.
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Nutr. Assoc. : 0 0 0 0 414 2607 0 0
* Exported from MasterCook II *
Corned Spareribs With Beans
Recipe By : Jeff Smith
Serving Size : 4 Preparation Time :0:00
Categories : * Jamaican Main Dish
Spareribs Pork
Amount Measure Ingredient -- Preparation Method
3 pounds Pork spareribs -- cut 4-rib sections
1/2 pound Kosher salt
1/2 teaspoon Saltpeter
1 gallon Water
2 cups Dried red kidney beans
4 cups Canned chicken stock
3 Garlic cloves -- peeled and chopped
2 teaspoons Dried whole thyme
1 Bay leaf
2 Scallions -- chopped
Freshly-ground black pepper -- to taste
Corn the ribs by mixing the salt and saltpeter together and dissolving in a gallon of water. Place the ribs in a large plastic or stainless-steel container with a cover.
Add the saltwater solution, being careful that all the ribs stay under the surface. You may have to weigh them down with a plate.
Cover the container and refrigerate for 10 days -- yes, 10 days! Check a few times to be sure the ribs stay under the surface. This is very important.
When the ribs are pickled you may proceed. Place the beans in a heavy saucepan with ample water to cover. Bring them to a boil, turn off the heat and let them sit, covered, for 1 hour. Drain.
Rinse the ribs well and soak in fresh water for 1 hour. Drain and blanch in boiling water for 1 to 2 minutes. Drain and cut in 1-rib pieces. Place in a 6-quart pot. Add everything but the beans. Bring to a boil and simmer, covered, for 30 minutes. Add the drained beans, cover and simmer for 1 3/4 hours.
Uncover during the last 30 minutes to evaporate excess liquid. This recipe serves 4 to 5.
Comments: This dish is really supposed to be made from pickled pigs' tails. I know this sounds strange to you, but Jamaica has never been a wealthy country, so every part of the animal is used. I have substituted pork spareribs for you squeamish ones!
Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 01-16-1991 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-06-1995
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* Exported from MasterCook II *
Country Ribs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
1 cup Sweet red wine
1/2 cup Chili sauce
1/3 cup Vinegar
1/4 cup Honey
2 tablespoons Soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons Salt
2 teaspoons Dry mustard
1 teaspoon Horseradish
1 teaspoon Red pepper sauce
1/2 teaspoon Ground pepper
1/2 teaspoon Paprika
3 tablespoons Vegetable oil
3 pounds Pork country-style ribs
Mix all ingredients except oil and ribs in saucepan. Heat to boiling,
stirring constantly. Remove from heat.
Heat oven to 350'. Heat oil in Dutch oven over low heat. Brown half of the
ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat.
Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour.
Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl.
Strain sauce; skim off fat. Pour sauce over ribs.
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* Exported from MasterCook II *
COUNTRY RIBS WITH APPLES AND KRAUT
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Meats
Main Dish
Amount Measure Ingredient -- Preparation Method
3 pounds Pork ribs, lean -- country-
trimmed of any -- excess fat.
1 can Sauerkraut, undrained -- 16 oz
1 medium Onion -- thinly sliced and
into rings
1 can Mushroom stems and pieces -- drained, 8 oz
1 large Apple -- cored and cut into
( or 2 small apples)
1/4 cup Brown sugar
1/2 teaspoon Celery seed
Brown ribs in slow cooker pot (or skillet) on top of range over medium heat. Season with salt and pepper.
Transfer cooker pot to base unit or meat from skillet into cooker pot. Layer sauerkraut, onion, mushrooms, apple wedges and brown sugar over ribs. Sprinkle with celery seed. Cover and cook at setting #3 in West Bend (low) for 7 ~ 9 hours or at setting #5 in West Bend (high) for 3-4 hours until meat is tender.
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* Exported from MasterCook II *
Country Spare Ribs
Recipe By : David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Spareribs
Amount Measure Ingredient -- Preparation Method
1 cup Soy sauce
1 1/2 cups Water
1/2 cup Granulated sugar
4 teaspoons Hoisin sauce
4 teaspoons Minced garlic
2 pounds Country-style spare ribs -- cut into 8 pieces,
about 1/2" thick
Mix the first 5 ingredients together in a bowl. Fit the meat snugly into a bowl or pan and pour marinade over meat. Cover and refrigerate 20 hours.
Remove all racks, but topmost, from oven, place a drip pan on the floor of the oven with an inch of water in it, and preheat oven to 375 degrees.
Insert 4 hooks along the length of each rack of spareribs at regular intervals, then hook them onto the top oven rack above the drip pan in 2 rows. Roast the spareribs for 45 minutes, replenishing the water in the drip pan if necessary. You may interrupt the cooking now and freeze the ribs. Bring them to room temperature before you finish them in any one of the following 3 ways:
(1) Increase the oven heat to 420 degrees for 15 minutes to brown and crisp;
(2) transfer to a broiler and broil 5 minutes on bony side, 6 to 7 minutes on meat side;
(3) put them aside and finish outside on a grill until crisp.
This recipe yields ?? servings.
Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
03-29-1998
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* Exported from MasterCook II *
CROCK POT SPARERIBS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
2 to 3 lbs. country style spareribs (pork),
1 cup ketchup
1 cup cola (coke, diet coke -- etc.)
Combine ketchup and cola. Place ribs in crock pot. Pour mixture over ribs.
Cook 2 hours on high and at least 2 hours on low. May cook for several hours on low. Baste occasionally if desired. Serve with a side dish of cauliflower in cheese sauce.
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* Exported from MasterCook II *
Crockpot Appetizer Ribs
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Main Dish
Pork & Ham
Amount Measure Ingredient -- Preparation Method
4 lb spareribs -- cut up
1 t salt
1 t pepper
1 t garlic salt
8 oz russian salad dressing
6 oz pineapple juice
Sprinkle ribs with salt and pepper. Place in crockpot; pour water over them. Cover and cook on low 6-7 hours or until tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic salt. Make sauce by combining salad dressing and pineapple juice. Brush ribs with half the sauce. Broil until brown, turn, brush other side and brown. Makes 8-10 appetizer servings. *If possible ask the butcher to cut each rib in half, crosswise, so they will be a more convenient size to handle the appertizer.
From the recipe files of Carole Walberg
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* Exported from MasterCook II *
CROCKPOT CAJUN RIBS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
1 1/2 pounds PORK RIBS
1 can CARROTS
1 teaspoon GARLIC -- PRESSED
1/4 teaspoon PEPPER
BAR-B-Q SAUCE
PUT RIBS IN CROCKPOT DRAIN CARROTS AND PUT ON TOP OF RIBS. ADD SPICES AND POUR BAR-BQ SAUCE ON TOP. SET CROCK POT ON LOW SETTING AND LET COOK ALL DAY.
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* Exported from MasterCook II *
CROCKPOT CHINESE STYLE COUNTRY RIBS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
1/4 cup Soy sauce
1 Clove garlic -- crushed
1/4 cup Orange marmalade
4 pounds Country style spareribs
2 tablespoons Catsup
Combine soy sauce, marmalade, catsup, and garlic.
Brush on both sides of the ribs. Place in a crock- pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings....
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* Exported from MasterCook II *
CROCKPOT MEXICAN STYLE SHORT RIBS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
4 pounds Beef short ribs
1/4 cup Chopped green pepper
10 1/2 ounces Can beef consomme
1 1/4 ounces Pkg. Taco seasoning mix
In a large skillet or crock-pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6 servings.....
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* Exported from MasterCook II *
Dan's Spicy Smoked Spareribs
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pork/Ham
Amount Measure Ingredient -- Preparation Method
8 pounds Pork spareribs -- cut into
sections
1 tablespoon Powdered ginger
1 teaspoon Black pepper
1 tablespoon Powdered mustard
1 teaspoon Chili powder
1 tablespoon Paprika
1 teaspoon Powdered sage
1/2 tablespoon Salt
1 teaspoon Crushed red pepper
1/2 tablespoon Chinese five-spice powder
1/2 teaspoon Tomato juice
1 tablespoon Finely minced bell pepper
1 cup Peach preserves
(red or green)
2 tablespoons Commercial barbecue sauce
Juice of one and one-half
2 tablespoons Melted butter or margarine
Limes
1 tablespoon Wine vinegar
Two or three dashes of
1 tablespoon Finely minced onion
Tabasco sauce
Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes.
(This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours.
After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved.
When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke.
Serve ribs with warm basting sauce.
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* Exported from MasterCook II *
Duo BBQ Ribs
Recipe By : Emeril Lagasse
Serving Size : 6 Preparation Time :0:00
Categories : Grilling Main Dish
Pork Spareribs
Amount Measure Ingredient -- Preparation Method
2 full Racks of 3-down pork spare ribs
3/4 cup Emeril's Essence - (more if needed) -- see * Note
3 tablespoons Sugar
2 Baby back ribs slabs
2 cups White vinegar
2 tablespoons Tabasco sauce
3 tablespoons Brown sugar
1 dash Worcestershire sauce
Salt -- to taste
Freshly-ground black pepper -- to taste
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Prepare the charcoal according to the directions on the grill for slow barbecuing.
In a mixing bowl, combine the Emeril's Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill. Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice.
Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco, and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours. Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice.
This recipe yields 6 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EM-1A57 broadcast 07-07-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
10-06-1997
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* Exported from MasterCook II *
Emeril's BBQ Ribs
Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
8 Fresh plums -- peeled, pitted,
-- and diced
12 whole Oven-roasted shallots
2 tablespoons Minced garlic
2 cups Chicken stock
1/2 cup Ketchup
1/4 cup Molasses
6 tablespoons Honey
10 tablespoons Distilled white vinegar
2 tablespoons Soy sauce
2 teaspoons Dry mustard
Salt -- to taste
Freshly-ground black pepper -- to taste
2 Baby back rib racks - (3 - 4 lbs ea) -- excess fat trimmed
1 teaspoon Bayou Blast -- see * Note
2 tablespoons Liquid crab boil
(available in specialty food stores)
4 Bay leaves
Cilantro Potato Salad -- see * Note
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Cilantro Potato Salad" recipes which are included in this collection.
Make glaze: Combine plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 teaspoon of salt and 6 turns of pepper in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, 15 minutes. Transfer to a food processor and puree until smooth. (Makes 2 2/3 cups)
Heat oven to 375 degrees.
Place ribs in a large stockpot and cover with 4 quarts cold water. Add Bayou Blast, crab boil, bay leaves and 2 teaspoons of salt. Bring to a boil over high heat and cook 10 minutes.
Place a rack in a large roasting pan. Drain ribs and season them on all sides with remaining salt and 12 turns of pepper. Brush with glaze to coat. Place ribs on rack and bake, turning and basting every 10 to 15 minutes, until dark-brown, crusty and caramelized, about 1 hour and 25 minutes. When cool enough to handle, cut into individual ribs. Serve 5 ribs per plate with Cilantro Potato Salad.
This recipe yields 4 servings.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
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* Exported from MasterCook II *
English Sweet And Sour Ribs
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Ribs Beef
Meats
Amount Measure Ingredient -- Preparation Method
3 pounds Chuck Short Ribs *
3/4 cup Unbleached All-purpose Flour
2 teaspoons Seasoned Salt
1 teaspoon Pepper
1/2 cup Cooking Oil
2 cups Sliced Onion
1 1/2 cups Hot Water
8 each Heaping T Dark Brown Sugar
1/3 cup Catsup
1/4 cup Red Wine Vinegar
2 each Cloves Garlic -- Minced
2 each Large Bay Leaves
* Short ribs should be meaty and cut in the English cut.
~
~
Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven.
Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving.
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* Exported from MasterCook II *
FRIED SPARE RIBS WITH HONEY
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Meats
Amount Measure Ingredient -- Preparation Method
1 1/4 pounds Pork ribs -- trimmed
3/4 cup Sugar
1/2 cup Vinegar
5 tablespoons Soy sauce
3 tablespoons Sherry
4 cups Cooking oil
1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside.
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* Exported from MasterCook II *
German Short Ribs
Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Beef
Amount Measure Ingredient -- Preparation Method
3 pounds beef short ribs
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shortening
2 each medium onions -- sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons flour
Coat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet or slow-cooking pot with browning unit; add ribs and brown on all sides. Pour off excess fat. In slow-cooking pt, combine ribs, onions, wine, chili saukce, brown sugar, vinegar, Worcestershire sauce, mistard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn control to high. Thicken with 2 tbs. flour that has been dissolved in a small amount of water. Cook on high about 10 minutes or until slightly thickened.
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Serving Ideas : Serve over wide noodles.
* Exported from MasterCook II *
Greek Ribs
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork/Ham Greek
Amount Measure Ingredient -- Preparation Method
1/2 cup Butter
1 teaspoon Garlic powder -- or more to
3 pounds Pork spareribs
lemon juice oregano Combine butter and garlic. Rub garlic mixture on both sides of ribs.
Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over ribs.
Place in oven. Bake at 350 F for 45 minutes to 1 hour. Baste lemon juice over meat several times during baking and just before serving. Makes excellent finger food! Serves 4.
Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens
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* Exported from MasterCook II *
Grilled Country Ribs From George Fassett
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
1 cup Vegetable oil
3/4 teaspoon Bell's seasoning
1/4 cup White vinegar
1 tablespoon Parsley flakes
4 Eggs
1/4 teaspoon Oregano
1 tablespoon Salt
1/4 teaspoon Garlic Powder
1/2 teaspoon Black pepper
5 medium Potatoes
1 small Onion -- halved and sl
1/4 Stick of butter
Salt & Pepper to tas
1/2 teaspoon Parsley
Veg. shortening
1 Clove garlic -- chopped
Marinating the Ribs:
Place country pork rib slices in a large container, such as a tupperware-type with a tight-fitting lid, add all ingredients for marinade.
Cover and shake vigorously to mix. Refrigerate, overnight best but a few hours at the least. This is an adaptation to the class "Fireman's Field Days" marinade.
Preparing the potatoes:
Spread out two 3 ft. sheets of heavy duty aluminum foil, splic together to form one wide one. Rub vegetable shortening on center 2/3 of foil to prevent sticking. Slice potatoes, skin still on, onto foil food processor works wonders..). Season potato slices with remainder ingredients, slice butter over top. Carefully draw sides of foil together and crimp (don't pull apart seam on bottom!) and then roll up ends.
Cooking:
Get grill hot, place foil potatoes over high heat and cook for to 20 min., then move to low-heat area, upper shelf, or keep warm in oven. (Check potatoes by unrolling top a bit and they should be soft, bottom layer browned well.) Keeping grill hot, lay out pork slices from marinade and grill Adjust temp for flaming/burning, not letting them fire or char. Turn baste, letting marinade cook on top of meat before turning again. The egg congeals on the hot surface of the ribs and helps to coat the ribs Continue turning and basting every few minutes until all marinade is g approx. 30-40 minutes.
Cut into thickest part of a slice and check fo doneness - there should be no pink. The object of turning and basting to build up a coating of the cooked marinade on the meat, almost like crust. Meat will have a well-cooked appearance but should not be char black (don't let flames ignite marinade and burn it).
Serve foil potatoes hot from foil (mmm, get the crispy ones on bottom, like potato chips!) and dive into the ribs. Add your favorite vegetable or corn on the cob for a great meal, any time of the year! From George Fassett, Cyberealm BBS Watertown NY 315-786-1120
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* Exported from MasterCook II *
Grilled Szechwan-Style Baby Back Ribs
Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Spareribs
Amount Measure Ingredient -- Preparation Method
1 small bunch Fresh cilantro
1/2 bunch Fresh parsley
3 Garlic cloves
1 piece Fresh ginger - (abt 1" long) -- peeled
12 cups Chicken stock
3 pounds Baby back ribs
2/3 cup Hoisin sauce
2 tablespoons Miso
1 tablespoon Minced fresh ginger
1 tablespoon Chopped garlic
1 tablespoon Sake
1 tablespoon Soy sauce
2 teaspoons Honey
2 teaspoons Chili paste with garlic
1 cup Blanched black beans
1 tablespoon Julienned cilantro leaves
Preheat the grill. Preheat the fryer.
In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender.
In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment-lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep-brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce.
Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper.
To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro.
This recipe yields 4 servings.
Recipe Source:
EMERIL LIVE with Emeril Lagasse - Adapted from the New Cuisine of Hawaii Cookbook
From the TV FOOD NETWORK - (Show # EM-1A09 broadcast 03-06-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-26-1997
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* Exported from MasterCook II *
HENRY AND RIBSY'S PUPPY CHOW
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
When the world has been treating you like a dog melt together 1 stick of margarine and 1 cup of chocolate chips. Stir in 1 cup of peanut butter.
Pour this mixture over 12 oz. of Crispix cereal. Toss gently to coat cereal.
Shake this mixture in a bag with 3 cups powdered sugar.
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* Exported from MasterCook II *
Herbed Beef Short Ribs
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
Cajun
Amount Measure Ingredient -- Preparation Method
4 pounds beef short ribs -- about 2-1/2 inches
-- thick, up to 5
1/4 cup vegetable oil
1/3 cup dry red wine
1/3 cup vinegar
1 tablespoon Worcestershire sauce
2 tablespoons prepared mustard
1 teaspoon garlic powder
1 teaspoon dried dill
5 drops Tabasco sauce -- up to 6
Put the ribs in a baking dish, bowl or heavy-duty plastic bag. combine all remaining ingredients and blend well. Pour marinade over ribs. Turn the ribs to coat them completely with the marinade. Cover or seal bag and refrigerate several hours, prefereably overnight, turning occasionally. remove meat from marinade and place on smoker grid to water-smoke.
Charcoal: Use 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours. ElectriCooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours.
Shared by Fred Towner
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* Exported from MasterCook II *
Hochrippe und Sauerkraut (Spareribs And Sauerkraut)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Meats
Pork Main Dish
Amount Measure Ingredient -- Preparation Method
32 ounces Sauerkraut -- Canned (2 Cans)
2 teaspoons Paprika
1/2 teaspoon Caraway Seeds
10 each Bacon; Slices -- Rolled InFlour
3 pounds Spareribs -- Country Style
6 each Beef Bouillon Cubes
1/2 teaspoon Pepper
Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer.
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* Exported from MasterCook II *
Home-Style Short Ribs
Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Beef
Amount Measure Ingredient -- Preparation Method
3 1/2 pounds lean beef short ribs
4 each potatoes -- peeled and quartered
4 each carrots -- peeled and quartered
1 each onion -- sliced
2 tablespoons vinegar
2 teaspoons sugar
1 tablespoon horseradish
1 tablespoon mustard
2 tablespoons catsup
1 cup beef bouillon
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off excess fat. Place potatoes, carrots and onion in slow-cooking pot. Arrange browned ribs over vegetables. Combine vinegar, sugar, horseradish, mustard, catsup, bouillon, salt and pepper. Pour over maet. Cover and cook on low for 6 to 8 hours or until meat is tender. Remove short ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce; cook on high for 10 to 15 minutes or until thickened. Serve with meat and vegetables.
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* Exported from MasterCook II *
Hot and Spicy Beef Back Ribs
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
7 pounds Beef back ribs
1 teaspoon Ground cinnamon
3/4 cup Water -- divided
1 teaspoon Hot pepper sauce
1 cup Ketchup
1/2 teaspoon Crushed red pepper
2 tablespoons Lemon juice
Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form packets,bring 2 opposite sides of foil together over top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly each time.(Allow some air space.)Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal.Repeat procedure on other end. Place packets on grid directly over low to medium coals.Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.
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* Exported from MasterCook II *
Indian Ribs
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1 11 ounce Jar tandoori paste
1 pound plain yogurt
1 clove garlic -- to taste
1 inch ginger root -- peeled
4 whole serrano chiles, stemmed and seeded
1/2 bunch cilantro
1 tablespoon ground cumin
red food coloring
3 pounds lamb ribs
oil
Combine tandori paste, yogurt, garlic, ginger root chiles, cilantro and cumin
in a blender and blend until pureed. Add a few drops red food color ( enough
to make bright red). Pierce rib meat with fork. Coat with marinade, cover and
refrigerate overnight.
Drain ribs from marinadeand place meaty side on grill rack about 4 inches
from heat. grill up to 10 min. brushing with oil as ribs cook. Turn ribs and
cook 5 min. more.
Note: For spicier taste, patak's bottled curry paste can be added to
marinade.
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* Exported from MasterCook II *
Jamaican Ribs or Chicken
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
ribs or 1 chicken cut up
3/4 cup onions -- chopped
4 large clove garlic -- minced
2 tablespoons allspice
1 tablespoon vinegar
2 tablespoons salad oil
1 teaspoon nutmeg
1 teaspoon salt
12 bay leaf soaked in hot water 1 hour
PEPPERS: You can control the heat with the type of peppers you use. Between
the marinade and the cooking, a lot of the heat will be lost, so dont be
afraid to throw a couple of whatever hot peppers you have on hand. I use 2
large cayennes, 2-4 chilies, and a token jalapeno.
The preperation: combine everything except the bay leafs and the meat in a large zip lock bag.
Add meat and thouroughly mix.
Let marinate in the fridge at least 2 hours preferably until the next day.
Fire up the bbq. Remove meat fromthe bag wiuth as much as the marinade as
possible still clinging to it. Place half of the bay leafs on the meat. Dump
the remaining marinade or use it as insect repellant. Cook very slowly over
medium heat turning often. If your grill has a vented hood close it . Do not
let meat burn. Cover and cook about 1/2 hour.
After 1/2 hour remove the bay leaf, turn meat, place the remaining bay leaves
on the meat and cook till done (About 1/2-3/4 hours more depending on the
heat).
Eat. Break out the beer. You'll need it.
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* Exported from MasterCook II *
Kolbi - Korean Style Ribs
Recipe By : Sun Yon Kaminski
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds thin sliced short ribs
1 cup soy sauce
6 cloves garlic -- crushed
1/4 inch piece ginger root -- crushed
1 round onion -- sliced
3 teaspoons sugar
1/4 cup sesame oil
Mix ingredients in large bowl and let stand overnight. Grill over medium heat until meat is cooked (approximately 15 to 20 minutes). Serve hot with rice and enjoy.
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* Exported from MasterCook II *
KOREAN SHORT RIBS
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Beef
Ethnic On The Grill
Amount Measure Ingredient -- Preparation Method
1 cup Soy sauce -- (not heavy or di
1/3 cup Brown sugar
5 cups Garlic -- minced or crushed
3 tablespoons Vegetable oil -- or sesame o
The following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic spelling I've seen used in Hawaii and in Korean rest. in U.S. The following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic spelling I've seen used in Hawaii and in Korean rest. in U.S. Combine all the ingredients into a pan and marinate up to abt 4 to 5 lbs of beef short ribs. Marinate at least 2 hrs, preferably overnight.
Ribs can be left whole or they can be English cut by the butcher or market. Au- thentic Korean style is to slice very carefully and very thinly while "unrolling" the rib as you go. If done correctly, you'll end up with a strip of meat the width of the bone x abt 6" to 9" long of uniform thickness with the bone still attached by the cartilage or membrane on the bone. Grill over hot coals quickly try for medium rare. Serve with white steamed rice and an oriental salad or veggie for side dish. It's super easy and quick.
Good for BBQ w/ friends. And for those that are lucky enuf to live in Maui, these are availabel fresh daily at Azeki's Meat Market, Kihei. People buy them there and take them home to BBQ for visiting friends from the Mainland. They will also pack them up for you frozen with advance no- tice so you can take them home with you on the air plane at no extra charge! We brought home 20 lbs to SFO and they were no worse for the travel. I've talked to people that took them all the way to Chicago with no problems. Last time I was there, a lady from Seattle was arranging for them to ship 120 lbs, frozen. She was hosting a dinner party for 45 people and she wanted some for the freezer for future use.
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* Exported from MasterCook II *
Korean-Style Grilled Beef Short Ribs and Scallions
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef On The Grill
Amount Measure Ingredient -- Preparation Method
6 2" thick beef short ribs
5 cloves garlic -- minced
1/2 cup soy sauce
3 tablespoons oriental sesame oil
2 teaspoons fresh ginger root -- minced
3 tablespoons sugar
2 teaspoons white vinegar
2 teaspoons sesame seed
1 teaspoon pepper
18 scallion -- trimmed
Cut through the meaty side of each short rib to the bone at 1/2 inch
intervals, leaving the meat attached to the bone. In a bowl whisk together
well the garlic, soy sauce, oil, ginger root, sugar, vinegar,sesame seeds,
pepper and coat each thoroughly with the marinade. Transfer the ribs as they
are coated to a large resealable plastic bag. Add the scallon and any
remaining marinadeto the bag, seal the bag and let the mixture marinate,
chilled, turning the bag occasionally overnight.
Grill the ribs, and the marinade discard, meaty side down on a oiled rack set
4-5 inches over glowing coals for 8 min., turn them and grill them for 6 min.
more for medium-rare. Grill the scallions for 4 min. or until they are just
brown.
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* Exported from MasterCook II *
Lone Star Ribs and BBQ Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q
Amount Measure Ingredient -- Preparation Method
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