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Friday, August 31, 2012

BBQ Rum Ribs

Serving Size : 1

Categories : Bar-B-Q

4 pounds spareribs
1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic -- crushed
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup worcestershire sauce
dash pepper

Wrap ribs in double thickness of foil and bake for1-1/2 hours at 350F.
Unwrapand drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350F for 30 min., basting with sauce, or grill 30 min., turning and basing.


Serving Size : 1

Categories : Bar-B-Q Pork

4 teaspoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Ground black pepper
1 teaspoon Cayenne

6 tablespoons Salt
6 tablespoons Black pepper
6 teaspoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 Large yellow onion -- diced
1/2 cup Sorghum molasses

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface.

RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good.

Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pears, etc.

BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to allow the flavors to blend.

Grilled Texas-Style Beef Ribs

The slighty sweet grilled sauce gives a Texas twist to these back ribs. As is customary in the Lone Star State, most of the cooking is done before the sauce is slathered on.  Be generous with the slathering, and be ready to serve more of the sauce on the side.

Prep Time: 10 mins
Total Time: 1 hr 10 mins
Servings: Makes 4 servings

3 to 4 pounds beef back ribs (about 8 ribs)*
1 teaspoon black pepper
1/2 cup honey
1 4-ounce can diced green chili peppers, drained
1 clove garlic, minced

1 Trim fat from ribs. For rub, stir together the salt and black pepper. Sprinkle mixture evenly onto both sides of the ribs; rub into surface.

2 In a grill with a cover arrange preheated coals around a drip pan. Test for medium heat above the pan. Place the ribs on the grill rack directly over the drip pan. Cover and grill for 1 to 1-1/4 hours or until tghe ribs are tender. Add more coals as needed.

3 Meanwhile, for sauce, in a small saucepan stir together the onion, honey, catsup, chili peppers, chili powder, garlic, and dry mustard.
 Cook and stir over low heat for 10 minutes. About 10 minutes before the ribs are finished grilling, brush sauce generously over ribs. Continue grilling until glazed. Pass remaining sauce. Makes 4 servings.

Ribs may be purchased and grilled either in a rack or cut into individual ribs. If left as a rack, cut into individual pieces to serve.

Nutrition Facts
Calories 529, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 105 mg, Sodium 1105 mg, Carbohydrate 49 g, Fiber 2 g, Protein 37 g. Daily Values: Vitamin A 10%, Vitamin C 29%, Calcium 6%, Iron 32%.

Percent Daily Values are based on a 2,000 calorie diet

Honey-Barbecued Ribs

From: Campbell's

Discover the secret to tender, melt-in-your-mouth ribs.  We parboil ribs then glaze them on the grill with a flavorful sweet-and-spicy sauce that will have them coming back for more.

Servings: 4
Prep: 10 mins
Total: 1 hr 10 mins

4 lb. pork spareribs, cut into serving-sized pieces
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
3/4 cup ketchup
1/3 cup honey
1/2 tsp. garlic powder
1/2 tsp. ground black pepper

1. Place the ribs into a 6-quart saucepot and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the meat is tender. Drain the ribs well in a colander.

2. Heat the soup, ketchup, honey, garlic powder and black pepper in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 5 minutes.

3. Lightly oil the grill rack and heat the grill to medium. Grill the ribs for 20 minutes or until they're cooked through, turning and brushing often with the soup mixture.

4. Serving Suggestion: Serve with grilled corn-on-the-cob and a tossed green salad. For dessert serve sliced cantaloupe.

Texas Cowboy-Style Ribs

Beef short ribs are slathered in a thick. sweet and spicy sauce made from ketchup, brown sugar, dry mustard, chipotle peppers, and coffee.

Makes: 6 servings
Prep: 30 minutes
Bake: 1 hour 30 minutes
Cook: 35 minutes
Grill: 15 minutes

4 pounds beef chuck short ribs
1 tablespoon chili powder
1 tablespoon packed brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cups mesquite chips
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon cooking oil
1-1/2 cups ketchup
1/4 cup Worcestershire sauce
1/4 cup hot strong coffee
1/4 cup red wine vinegar
2 tablespoons packed brown sugar
1 canned chipotle pepper in adobo sauce, chopped
2 teaspoons dry mustard
1/2 teaspoon salt

1. Trim fat from ribs. Place ribs in a shallow roasting pan. In a small bowl combine chili powder, the 1 tablespoon brown sugar, the 1 teaspoon salt, the garlic powder, onion powder, cumin, black pepper, and cayenne pepper. Generously sprinkle rub mixture over both sides of ribs, rub in with your fingers. Cover pan with foil.

2. Bake ribs in a 350 degrees F oven for 1-1/2 to 2 hours or until tender. Drain off fat.

3. At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.

4. In a medium saucepan cook onion and garlic in hot oil over medium heat 5 minutes or until tender.  Stir in ketchup, Worcestershire sauce, coffee, vinegar, the 2 tablespoons brown sugar, the chipotle pepper, dry mustard, and the 1/2 teaspoon salt. Bring to boiling. Reduce heat.
Simmer, uncoveed, 3o minutes or until desired consistency, stirring occasionally.

5. Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 15 minutes or until ribs are browned, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer directions. Place ribs on grill rack. Grill as directed above.) Serve ribs with sauce. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servings Calories342, Total Fat (g)15, Saturated Fat (g)5, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)2, Cholesterol (mg)72, Sodium (mg)1455, Carbohydrate (g)28, Total Sugar (g)22, Fiber (g)1, Protein (g)25, Vitamin C (DV%)22, Calcium (DV%)6, Iron (DV%)23, Percent Daily Values are based on a 2,000 calorie diet

Thursday, August 30, 2012

Rice and Turkey Stuffed Peppers

FROM Eat Up Slim Down Annual Recipes 2004

This is very tasty and doesn't make you feel like you have to sacrifice taste for health.


Serves: 8 Prep: 25min
Cook: 57min
Total: 1hr 22min

1/2 cup brown rice
8 large bell peppers (any color)
1 pound ground turkey breast
1 onion, chopped
3 cloves garlic, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground red pepper
1 teaspoon parsley
1 can (8 ounces) tomato sauce
1 cup salsa
2 tablespoons worcestershire sauce
1 can (11 ounces) corn niblets, drained
1 cup (4 ounces) shredded low-fat or fat-free mozzarella cheese

1. Prepare the rice according to package directions.

2. Meanwhile, cut the tops from the peppers and remove and discard the stems and seeds. Chop the tops.

3. In a large nonstick skillet over medium heat, cook the turkey for 5 minutes, or until no longer pink. Add the pepper tops, onion, garlic, seasoning salt, black pepper, thyme, basil, oregano, ground red pepper, and parsley. Cook for 7 minutes, or until the vegetables are soft. Remove to a large bowl.

4. In a small bowl, combine the tomato sauce, salsa, and Worcestershire sauce. Reserve 1 1/2 cups; set aside.

5. Preheat the oven to 400°F.

6. To the bowl with the turkey mixture, add the rice, corn, 1/2 cup of the cheese, and the 1 1/2 cups reserved sauce mixture. Stir to combine. Spoon into the pepper shells. Top with the remaining 1/2 cup sauce mixture. Place in two 13" x 9" baking dishes.

7. Cover with foil and bake for 35 minutes. Sprinkle with remaining 1/2 cup cheese and bake for 10 minutes longer, or until the cheese is melted.

Nutritional Facts per serving
FAT 4.6 G

Asian-Glazed Braised Short Ribs

Servings: Serves four to six

4 to 5 pounds meaty bone-in beef short ribs, preferably English style
1 tablespoon five-spice powder
2 teaspoons kosher salt; more as needed
2 teaspoons light or dark brown sugar
1 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coarsely ground black pepper
3 tablespoons peanut oil
2 large yellow onions, coarsely chopped
3 large cloves garlic, smashed and peeled
2 tablespoons coarsely chopped fresh ginger
1 12-ounce bottle lager beer at room temperature; more if needed
1 cup homemade or low-salt canned beef or chicken broth; more if needed
2 tablespoons soy sauce
1 bay leaf
1/4 cup honey
2 tablespoons fresh orange juice
2 tablespoons ketchup
1 teaspoon fish sauce

1 Rub the ribs a daya head: Trim any excess fat from the top of each rib down to the first layer of meat, but don't take off any of the silverskin or the tough-looking bits that hold the ribs together or onto the bone.
Combine the five-spice powder, salt, brown sugar, coriander, cumin, and black pepper in a small bowl. Rub this mixture all over the ribs. Put the ribs in a single layer on a tray or baking dish, cover loosely with plastic, and refrigerate for 12 to 24 hours.

2 Cook the ribs: Place a rack in the lower third of the oven and heat the oven to 300 degrees F.

3 Pat the ribs dry with a paper towel, but don't rub off the spices. Heat 2 tablespoons of the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot. Add only as many ribs as will fit without touching, and brown them, turning with tongs until nicely browned on all sides, 3 to 4 minutes per side. Transfer to a platter, and continue until all the ribs are browned.

4 Pour off and discard most of the fat from the pot. Add the remaining 1 tablespoon of oil and return the pot to medium heat. Add the onions, season lightly with salt and pepper, and cook, stirring occasionally, until the onions soften and start to brown, 5 to 7 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 2 minutes more.

5 Add the beer and bring to a full boil over high heat. Boil for 2 minutes, scraping the bottom of the pot with a wooden spoon to dislodge any caramelized bits. Pour in the broth and soy sauce, return to a boil, and reduce the heat to a simmer. Add the bay leaf. Return the ribs to the pot, preferably in a single layer, along with any juices.  The ribs should be at least three-quarters submerged inthe  liquid. If necessary, add a bit more beer or broth.

6 Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Put the lid in place and transfer the pot to the oven. Braise, turning the ribs with tongs every 45 minutes, until the meat is fork-tender and pulling away from the bone, about 2-1/2 hours.

7 Make the glaze: While the ribs are braising, measure the honey in a 1-cup liquid measure, add the orange juice, ketchup, and fish sauce, and combine using a whisk or a fork.

8 Use tongs or a slotted spoon to carefully transfer the ribs (meaty side up) to a flameproof gratin dish or a shallow baking pan that is large enough to accommodate the ribs in a single layer. Don't worry if some bones slip out. Cover loosely with foil to keep warm.

9 Strain the braising liquid through a fine mesh sieve into a 4-cup measuring cup, pressing gently on the solids with a spoon to extract the liquid. When the fat has risen to the top, tilt the cup so you can spoon off as much fat as you can. You should have about 1 cup of thin but flavorful sauce. If necessary, simmer the sauce in a saucepan over medium-high heat until the flavor is concentrated to your liking. Season to taste. Keep warm.

10 Position a rack 6 inches from the broiler and heat the broiler to high. Generously brush the honey-orange juice glaze on the tops of the ribs.
Slide the ribs under the broiler and broil until the surface of the ribs develops a shiny, almost caramelized glaze and you can hear them sizzle, about 4 minutes. Serve with the sauce on the side for dipping, or drizzle it over the ribs.

Calgary Stampede Ribs

"More, please!" is what I hear when I serve these zippy, finger-licking ribs to family or guest.  The first time my husband and I tried them, we pronounced them "the best ever." The recipe has its roots in the Calgary Stampede, an annual Western and agricultural fair and theexhibition in our province.-Marian Misik, Sherwood Park, Alberta

4 Servings
Prep: 2-1/2 hours + marinating
Grill: 15 min.

4 pounds pork baby back ribs, cut into serving-size pieces
3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon paprika
2 teaspoons each salt, pepper, chili powder and ground cumin

1 small onion, finely chopped
2 tablespoons butter
1 cup ketchup
1/4 cup packed brown sugar
3 tablespoons lemon juice
3 tablespoons Worcestershire sauce
2 tablespoons cider vinegar
1-1/2 teaspoons ground mustard
1 teaspoon celery seed
1/8 teaspoon cayenne pepper

Rub ribs with garlic; place in a shallow roasting pan. Cover and bake at 325° for 2 hours. Cool slightly. Combine the seasonings and rub over ribs. Cover and refrigerate for 8 hours or overnight.

In a small saucepan, saute onion in butter until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cook and stir until thickened, about 10 minutes. Remove from the heat; set aside 3/4 cup. Brush ribs with some of the remaining sauce.

Grill, covered, over medium heat for 12 minutes, turning and basting with sauce. Serve with reserved sauce. Yield: 4 servings.

Nutrition Facts: 1 serving equals 990 calories, 68 g fat (26 g saturated fat), 260 mg cholesterol, 2,307 mg sodium, 42 g carbohydrate, 3 g fiber, 53 g protein.

Calgary Stampede Ribs published in Taste of Home June/July 2000, p25

Glazed Short Ribs


Serves/Makes: 4
Difficulty Level: 2
Ready In: > 5 hrs

4 pounds beef short ribs
1/2 cup apricot preserves
1/2 cup chili sauce
1/4 cup firmly packed light brown sugar
1/4 cup soy sauce
1 envelope onion soup mix
2 tablespoons apple cider vinegar
1 tablespoon cornstarch
1 cup water

In slow cooker, combine all ingredients except cornstarch and water.
Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until ribs are tender. Remove ribs to serving platter; keep warm.

In small bowl, combine cornstarch with water. Stir into sauce and cook covered 10 to 15 minutes or until thickened. Pour sauce over ribs.

Grilled Maple Spareribs

3 to 4 pounds pork spareribs

1 cup maple syrup
1/3 cup soy sauce
3 tablespoons sweet cooking rice wine
1 tablespoon garlic powder
2 teaspoons salt
1/2 teaspoon sugar

Bring ribs and water to cover to a boil in a large Dutch oven; reduce
heat, and simmer 30 minutes. Drain.

Prepare fire by piling charcoal or lava rocks on 1 side of grill, leaving other side empty. Coat rack with cooking spray, and place on
grill. Arrange ribs over empty side, and grill, covered with grill lid,
1 hour and 30 minutes, basting occasionally with sauce. Makes 2 to 3 servings.

Stan's Smoky Ribs

You can't stop eating these tender, saucy ribs.  When folks smell them cook, they come running.—Stanley Pichon, Slidell, Louisiana

4 Servings
Prep: 70 min.
Grill: 10 min.

3 pounds bone-in country-style pork ribs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup molasses
1/4 cup spicy brown mustard
2 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke, optional
1/8 teaspoon cayenne pepper

Place ribs in a 5-qt. Dutch oven; cover with water.  Add garlic salt and pepper; bring to a boil over medium heat.  Reduce heat; cover and simmer for 1 hour.

Meanwhile, combine the remaining ingredients; set aside. Drain ribs.
Grill, uncovered, over medium heat for 8-10 minutes or until meat is tender, basting several times with sauce. Serve remaining sauce with ribs. Yield: 4 servings.

Stan's Smoky Ribs published in Taste of Home June/July 1998, p47

Wednesday, August 29, 2012

Three Bean and Turkey Chili

This recipe makes 8 servings, so I divide up leftovers into 1-cup servings and freeze them for later.  It's a filling and satisfying quick fix for lunch.

Serves: 8 Prep: 10min
Cook: 25min
Total: 35min

2 tablespoons olive oil
1 pound lean ground turkey breast
1 package (1 ounce) reduced-sodium taco seasoning
1 cup corn
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) northern beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (16 ounces) reduced-sodium chicken broth add to shopping list
2 cans (14 1/2 ounces each) tomatoes with chiles, with juice hot sauce (optional)

1. Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When the oil's hot, add the turkey and cook for 5 minutes, or until it's no longer pink. Add the taco seasoning and stir until the meat is well coated with the seasoning.  Add the corn, beans, broth, and tomatoes. Bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 20 minutes. Season to taste with hot sauce, if using.

Nutritional Facts per serving
FAT 7.4 G

Short Ribs

Serving Size : 4 Preparation Time :0:00

Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds Beef short ribs

1/3 cup Flour

1 teaspoon Salt

3/4 teaspoon Black pepper

2 tablespoons Vegetable shortening

1 cup Onions -- sliced

10 milliliters Garlic -- minced or pressed

1 cup Hot water

1 Bay leaf

2 tablespoons Brown sugar -- packed

1/4 cup Vinegar

2 tablespoons Soy sauce

1 Green pepper -- cut into rings


Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden.  Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A

Short Ribs Of Beef Parisienne

Serving Size : 8

Categories : Crockpot Main Dish

2 tablespoons vegetable oil
2 teaspoons salt
4 pounds beef -- short ribs cut into 3 inch pieces
1/2 teaspoon pepper -- black
3 cups onion -- sliced
1/4 cup water
1 cup mushrooms -- fresh sliced thin
1/8 teaspoon salt
1 cup sour cream -- dairy
2 tablespoons parsley or chervil -- fresh minced

Set a large skillet over medium-high heat. When it is sizzling hot, sprinkle it with 2 teaspoons salt, and at once add the meat pieces. Brown well on all sides. Season the meat with pepper, and turn into a bowl. Add the oil to the skillet and saute the onion for 2 to 3 minutes; then turn into the slow-cooker. Swirl the water in the still hot skillet and scrape up the pan juices. Turn into the slow-cooker with the meat. Cover and cook on Low for 8 to 10 hours, or until the meat is very tender.
  BEFORE SERVING: In meduim skillet, over medium-high heat, saute the mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking liquid; stir constantly. In about 5 minutes, the slices will be tender and the moisture will have evaporated. Add 1/8 teaspoon salt. Arrange the short ribs on a heated serving platter and turn the cooking liquid into the mushroom skillet. Simmer, scraping up the pan juices, until the sauce is as thick as heavy cream. Remove skillet from the heat. Stir in the sour cream; return to the heat just long enough to thoroughly warm the sauce. Then pour over the meat and sprinkle with chervil or parsley. Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY COOKING, Grossett and Dunlop, 1976, p. 148.


Serving Size : 4

Fresh side pork or pork ribs
Whole Allspice
Bay leaf

Cook fresh side pork or ribs with 1 bay leaf, 3 whole allspice until nearly tender, add potato and sauerkraut and boil until done.

Dad liked to slice cold the meat for sandwiches the next day.


Serving Size : 1

Categories : Bar-B-Q

Salt and pepper
Barbecue sauce -- tomato Based
White vinegar
Sparkling water

Season whol uncut slabs of pork ribs with salt and pepper, cook slowly in smoker using low heat (220 Maximum) for two hours. Then baste ribs with a mix of equal parts tomato-based barbeque sauce, white vinegar, and sparkling water every half hour the next three hours. For the final hour of cooking, change the baste to a mix of equal parts barbecue sauce and sparkling water. The ribs will have cooked a total of six hours. Serve with plenty of sauce on the side.


Serving Size : 1

Categories : Pork Crockpot

Pork spare ribs (3-4 lb) -- cut in serving piece
Salt and pepper
1 can Sauerkraut (small)
1/2 small Cabbage -- thinly sliced
1 large Onion -- thinly sliced
1 Apple, quartered -- cored and

1 teaspoon Caraway seeds or
1 teaspoon Dill
1 cup Water
1 teaspoon Salt

Sprinkle spareribs with salt and pepper. Brown ribs for 30 minutes in a heavy skillet or broiler pan.  Put alternate layers of spare ribs, sauerkraut, cabbage, onion and apple in crock pot. Add caraway seeds or dill to water and pour over all. Cover and set to low for 6-8 hours.
 (High 4-5 hours). Stir several times during cooking when using high only.

Note:  May be prepared using all sauerkraut or all cabbage if desired.

From Rival Crock Pot cookbook

Tuesday, August 28, 2012


Serving Size : 4

4 pounds ribs
1/4 cup soy sauce
1/3 cup creamy Peanut butter
1/3 cup cider vinegar
1 cup dark corn syrup
1 tablespoon ginger powder

In a pan or pot, cover ribs with water that has been salted and peppered to taste. Bring to a boil. Boil 45 minutes, until tender. In a small bowl stir together the soy sauce, peanut butter, vinegar, corn syrup and ginger. Drain the ribs, place in shallow roasting pan. Spread sauce over ribs. Place under broiler 6", turning and basting until browned.

Ribs & Kraut For Crockpot

Serving Size : 4

Categories : Crockpot Beef

1 can sauerkraut -- 32 oz
1/4 cup white wine or vermouth
2 tablespoons flour
2 pounds spareribs -- country style
pepper -- to taste

Rinse and drain saurkraut in a collander. Rinse well with cold water. Squeeze excess water out with hands. Place in crockpot. Add 2 T flour and the 1/2c wine or dry vermouth. Mix with fork. Put the ribs on top of the saurkraut. Season with pepper. Cook on low setting 6-12 hours, or less on high setting. ** Intersting Variation ** - Add sliced peeled apples to the saurkraut. ** Also can substitute pork chops for ribs. May wish to brown first, if fatty.

Ribs in Pepper-Sauce (Adla'l-Bagar Ma'salsat Filfil)

Serving Size : 6

Categories : Beef Ethnic
Sauces Salsa

1 kilogram Ox-Ribs
1 teaspoon Majoram
500 grams Pepper -- red
1 teaspoon Macis
2 large Onions
Pepper -- black
5 tablespoons Olive-Oil
1 tablespoon Sumach
1 liter Water

Chop the ribs in pcs. of 5 cm, wash and let dry. Fry them slightly, add spices and water. Let cook on little heat for 1 1/2 h. Cut pepper and onions in slices, add to the ribs and let cook for another 1/2 h.

To serve with rice or potatoes.

Savory Braised Short Ribs

Serving Size : 6

Categories : Beef Meats

4 Pounds Beef Chuck Short Ribs
10 1/2 Ounces (1 cn) Condensed Beef Broth
1 Cup Coarsely Chopped Onion
1 Cup Water
4 Each Whole Peppercorns
2 Teaspoons Worcestershire Sauce
1 Each Clove Garlic -- Crushed
1/2 Teaspoon Dried Majorum Leaves
Horseradish Sauce
3 Tablespoons Unbleached Flour
1/2 Cup Water

Tomato Wedges
Sprigs Parsley

Ribs should be cut into serving-size pieces.

Short Beef Ribs with Pioneer BBQ Sauce

Serving Size : 1

Categories : Bar-B-Q

5 pounds beef short ribs
1 1/2 cups tomato puree
1/2 cup vinegar
1/4 cup sherry
1 teaspoon dry mustard
3 jalapeno -- seeded and chopped
2 cloves garlic -- finely chopped
1/2 cup onion -- finely chopped
1/4 cup olive oil
1/2 teaspoon white pepper
1/4 cup honey
1 1/2 teaspoons cornstarch
3 tablespoons water

Season beef short ribs with salt and pepper and bake at 350x for 30 min. Pour off any accumulated fat, set ribs aside to cool.

Combine all ingredients except the cornstarch and water in a saucepan and bring to boil. Dissolve cornstarch in the water and stir into sauce.
Cook and stir until mixture boils and is thick. Cook for 2 min.

Place ribs on medium-low heated grill and cook for about 20 min. and then turning to cook 20 min. on other side. Begin basting with sauce and cook, basting frequently for 15 min. each side.

For oven cooking:
Dip cooled ribs into sauce and place in a baking pan. Pour about 1 cup of the sauce over the ribs. Place in preheated 325x oven and bake 1 hour or until ribs are tender.

Monday, August 27, 2012

Braised Short Ribs

Serving Size : 6

Categories : Beef Crockpot
Main Dish

4 lb beef short ribs -- lean
1/2 c flour
1 1/2 ts paprika
1 1/2 ts salt
1/2 ts dry mustard
2 md onions sliced, and separated into rings
1 cl garlic -- chopped
1 c beer, beef broth or water-optional
2 tb water -- optional

Preparation Time: 12:0 Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs.  Place remaining ingredients except 2 tablespoons flour and the water in the crockpot ;

Remove short ribs to warm serving platter. If thickened gravy is desired, make a smooth paste of flour and water. Turn Crock pot on High and stir in paste. Cover and Cook until gravey is thickened.


Serving Size : 4

Categories : Oriental Meats

3 pounds Spareribs -- cut crosswise *
*into 3 or 4 sections

2 1/2 tablespoons Fermented black beans
2 Garlic cloves -- chopped
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine -- or dry sherry
1 teaspoon Sugar
2 1/2 cups Chicken broth

2 tablespoons Chopped scallion tops

CUT THE STRIPS OF RIBS between the bones into riblets. Stir-fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoon of peanut oil.) Drain off the fat and add the sauce ingredients except the broth. Mix them well.  Add the broth and reduce the heat.
Let the ribs simmer 60 minutes.

Remove the ribs to a serving plate and garnish them with the scallion tops.

(The liquid in the wok can be skimmed off fat and thickened with cornstarch to make a sauce, if you like.)   Serves 4 to 6 as a main course.


Serving Size : 4

Categories :

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.


Serving Size : 1

Categories : Meats

1 1/2 pounds PORK RIBS
1 teaspoon GARLIC -- PRESSED
1/4 teaspoon PEPPER


Sunday, August 26, 2012

Apple Or Peach Topping

Use this as a topping on pancakes, waffles or anything else you can think of!


Serves: 4 Prep: 10min
Cook: 8min
Total: 18min

3 cups thinly sliced peeled apples or peaches
2 tablespoons apple juice or white grape juice add to shopping list
2 tablespoons honey
1/8 teaspoon ground nutmeg

1. In a medium saucepan over low heat, combine the apples or peaches, apple juice or grape juice, honey and nutmeg. Cook, stirring occasionally, for 3 minutes.

2. Cover the pan and cook for 5 minutes, or until the fruit is softened. Cool slightly before serving.

Recipe Tips This topping can be reheated on top of the stove or in the microwave.

Nutritional Facts per serving
FAT 0.1 G

Bar-B-Barn Ribs

Serving Size : 4

Categories : Meats

2 pounds Ribs -- Parboiled
1 cup Apple Sauce
2 cups Brown Sugar
1/2 cup Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Cinnamon

In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an oven proof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes.
  Serves four.   From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite.

Buck's Country Spareribs

Serving Size: 4 Preparation Time:  6:15

Categories:  Pork

2 1/2 pounds spareribs
1 teaspoon salt
1/4 teaspoon pepper
1 pound can sauerkraut -- drained
1 each apple -- cored, diced w/ peel
1 tablespoon sugar

Cut spareribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in baking pan. Brown in 400 F oven for 15 minutes; turn
Brown in 400 F oven for 15 minutes; turn and brown on other side (about 10 or 15 minutes.) Pour off drippings. Spoon sauerkraut into bottom of slow-cooking pot. Top with apple, sprinkle sugar over the apple, and put the ribs on top.  Cover pot and cook on low for 6 to 8 hours or until meat is tender.

Cajun Back Ribs

Serving Size : 1

Categories : Bar-B-Q On The Grill

4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot.

Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.

Chicago Style BBQ Ribs (oven)

Serving Size : 4

Categories : Bar-B-Q

1/2 cup ketchup
1/2 cup brown sugar
1 cup BBQ sauce
1/2 cup vinegar
1/4 cup sugar
1 tablespoon worcestershire sauce
2 teaspoons paprika
2 teaspoons onion powder
1/2 teaspoon msg
2 pounds country-style back ribs

Bake ribs at 450x for 20 min. Pour off fat. Reduce oven to 300x and cook 30 min. more. Meanwhile, mix sauce and simmer over low heat for 30 min. Drain ribs and cover with sauce. Cook another hour, basting every 15 min.

Chinese Style Country Ribs

Serving Size : 5 Preparation Time :8:00

Categories : Pork

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.

Cranberry- Walnut Date Bread

Fresh cranberries are widely available in the fall and, because of their firm shells, keep very well in the freezer. To freeze, just slit the plastic bag in which the cranberries are packed. Squeeze out as much air as possible and pack that bag into a freezer-quality plastic bag. Squeeze out the air and seal tightly. When you need them, it's easy to measure out just the amount of cranberries you need and store the rest back in the freezer.


Serves:12 Prep: 10min
Cook: 40min
Total: 1hr 0min

1/2 cup fresh or frozen cranberries
1/2 cup chopped pitted dates
1/2 cup low-fat buttermilk
3 tablespoons packed brown sugar
1 egg
2 tablespoons unsweetened applesauce
2 tablespoons oil
1 1/2 cups all-purpose flour
1 tablespoon toasted chopped walnuts
1 teaspoon baking powder
1 teaspoon baking soda

1. Preheat the oven to 400°F. Coat a 9" x 5" loaf pan with no-stick spray. Dust the pan with flour and shake out the excess.

2. In a medium bowl, combine the cranberries, dates, buttermilk, brown sugar, egg, applesauce, and oil. Mix well.

3. In a large bowl, combine the flour, walnuts, baking powder, and baking soda.

4. Mix well. Add the cranberry mixture. Stir until just blended. Pour into the prepared loaf pan.

5. Bake for 25 minutes. Reduce the heat to 300°F. Bake for 15 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on the wire rack.

Recipe Notes  The cooled loat can be frozen whole or sliced.
To freeze the cooled bread, wrap in freezer-quality plastic wrap, then in freezer-quality foil. To use the whol loaf, thaw overnight in the refrigerator. To reheat, place the foil-wrapped loaf in a 400°F oven for 10 minutes, or until hot. To use single slices, remove from the freezer and place in a toaster oven until warm.

Nutritional Facts per serving
FAT 3.4 G

Guiltless Banana Split


Serves: 1 Prep: 5min
Cook:  0min
Total:  5min

1 banana, sliced lengthwise
1 pineapple slice, cut into wedges add to shopping list
4 large strawberries
2 tablespoons chocolate syrup
1 tablespoon low-fat whipped topping

1.  Place the banana halves on a plate. Top 1 half with the pineapple. Top the other half with the strawberries.  Drizzle with the chocolate syrup and top with the whipped topping.

Nutritional Facts per serving
FAT 1.8 G

Pork Chops With Apple- Raisin Relish


Serves: 4 Prep: 0min
Cook: 31min
Total: 31min

4 pork chops (3 ounces each), trimmed of all visible fat
1/2 cup chopped sweet onions
1/4 cup apple cider
ground cinnamon
ground nutmeg
2 large red or green cooking apples, diced
2 tablespoons golden raisins
2 teaspoons cider vinegar
1 teaspoon maple syrup

Alternate Chicken Thighs with Onion-Cranberry Relish  Replace
the pork chops with 8 boneless, skinless chicken thighs. Replace the raisins with 2 tablespoons dried cranberries. Increase the maple syrup to 2 teaspoons.

1. Coat a large no-stick skillet with no-stick spray and warm over medium-high heat for 2 minutes. Sear the pork chops for about 2 minutes per side, or until browned.
2. Reduce the heat to medium and cook until the chops have only a trace of pink in the center (check by inserting the tip of a sharp knife into 1 chop).

3. Meanwhile, in a medium saucepan, combine the onions, cider, cinnamon and nutmeg.  Simmer over low heat for 10 minutes. Add the apples and raisins and simmer for 5 minutes. Remove from the heat and stir in the vinegar, maple syrup and salt. Serve with the pork chops.

Nutritional Facts per serving
FAT 5.4 G

Sweet Potato Pancakes

How sweet it is!  These pancakes are not only delicious, but they are also low in calories and long on flavor.


Serves: 8 Prep: 20min
Cook: 20min
Total: 40min

2 sweet potatoes (1 pound), peeled and shredded
1 large tart cooking apple (8 ounces), peeled, cored, and shredded
2 scallions, chopped
2 tablespoons chopped fresh dill
3 tablespoons whole grain pastry flour
3/4 teaspoon salt
2 egg whites
1 1/2 teaspoons olive oil
1/4 cup unsweetened applesauce
2 tablespoons reduced-fat sour cream

1. In a large bowl, stir together the potatoes, apple, scallions, dill, flour, salt, and egg whites. Coat a 10" skillet with cooking spray and heat over medium-low heat. Add 3/4 teaspoon of the oil and swirl in the pan to coat. For each pancake, drop 1/2 cup of the sweet potato mixture into the skillet, making 4 pancakes at a time, flattening each with a spatula to a 4" round. Cook for 10 minutes, or until golden brown, turning with a spatula halfway through the cooking. Place on a baking sheet and keep warm in a preheated 300°F oven. Repeat with the remaining oil and sweet potato mixture.

2. Top the pancakes with the applesauce and sour cream

Nutritional Facts per serving
FAT 2.8 G

Saturday, August 25, 2012

Grilled Cheese with Apples and Bacon

Funky versions of America's simplest sandwich have been popping up at national restaurants and quick-service chains more and more in recent years. Problem is, when restaurants start to get creative, it usually spells trouble for your waistline. Au Bon Pain's Prosciutto Mozzarella Sandwich is a perfect example of this "more is more" mantra, where a few thin slices of cured ham and a mozzarella blanket turn a lunchtime bite into a sandwich that packs as much saturated fat as 5 scoops of Breyers vanilla ice cream. We're all for innovating, but if you're going to do it, do it right. The curious combination of sweet apples, smoky bacon, and sharp cheese isn't just delicious, it contains less than half the calories of most other grilled cheese sandwiches out there.

Serves 4 Prep: 8min
Cook: 10min
Total: 18min

1 tbsp butter
8 slices whole-grain bread (we love Martin's Whole Wheat)
1 tbsp dijon mustard
6 oz shredded sharp cheddar cheese
1 Granny Smith apple, peeled, cored, and sliced
8 strips cooked bacon

1. Heat the butter in a large skillet or nonstick saute pan over low heat. Slather 4 slices of bread with the mustard, then divide the cheese, apples, and bacon among them. Top with other bread slices and add to the hot pan. The key to a great grilled cheese (i.e., crispy crust, fully melted cheese) is patience, so cook these sandwiches slowly until each side is deep brown and crunchy, about 10 to 12 minutes total.

Nutritional Facts per serving
FAT 9.4 G

McDonald’s Shamrock Shake Copycat Recipe

(makes 1 giant shake, or 2 generously sized shakes)

3 cups good quality vanilla ice cream
1 3/4 cups 1% milk
1/2 teaspoon peppermint extract
Green food coloring, if desired

1. Blend all ingredients in a blender until completely thick and smooth. Pour into glasses and serve!

7th Heaven Layer Salad

By:  Gooseberry Patch: 101 Hearty Recipes

Looking for a unique and tasty summer dinner? Try this 7th Heaven Layer Salad! Not only is it easy to make, but it's pretty to look at, as well. This beautiful salad is one of the best 7 layer salad recipes you'll find, and it's perfect to enjoy on a hot, summer day.

Serves: 12

1 (8-ounce) package cream cheese, softened
1 cup mayonnaise
1 cup sour cream
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 head lettuce, torn
2 tomatoes, chopped
1 cucumber, sliced
3 carrots, peeled and sliced
10 to 12 green onions, finely chopped
1 (8-ounce) package shredded sharp Cheddar cheese
1 pound bacon, crisply cooked and crumbled

Blend together cream cheese, mayonnaise, sour cream and seasonings; cover and set aside.

Layer letuce, tomatoes, cucumber, carrots and onions in a glass trifle dish or 13x9" glass baking pan.

Spoon cream cheese mixture over top.
Sprinkle with Cheddar cheese and bacon.
Cover and refrigerate until serving time.

Barbecued Dry-Rub Ribs, Memphis-Style

Recipe By : David Rosengarten

Serving Size : 1
Categories : Spareribs Smoker

2 tablespoons Sweet paprika
1 tablespoon Old Bay seasoning
1 1/2 teaspoons Chili powder -- see * Note
1 1/2 teaspoons Granulated brown sugar
1 1/2 teaspoons Freshly-ground black pepper
3/4 teaspoon Garlic powder
3/4 teaspoon Onion powder
A slab of spare ribs - (2 1/2 to 3 lbs)
4 cups Wood chips (hickory, mesquite, etc.)
1 tablespoon White vinegar
1/2 teaspoon Salt

* Note:  It's best if you use a high-quality chile powder -- preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by Chile Today, Hot Tamale in North Brunswick, New Jersey.

Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic, powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix.

Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes).

Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burner for 5 minutes.
Then transfer smoker to the oven, placing it on the oven floor.

After the ribs have been in the oven for 1-1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor.

After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more.

While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve.

Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more.

Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.

This recipe yields ?? servings.

California Pizza Kitchen Chicken Tequila Fettuccine

1 pound dry spinach fettuccine (or 2 pounds fresh)

1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper (seeds and veins may
be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve 1 tablespoon per saute )
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until al dente, 8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes.  Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce done, toss with well-drained spinach fettuccine and reserved cilantro.

Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

Friday, August 24, 2012

Alsace Ribs With Sauerkraut

Serving Size : 6

Categories : Crockpot Vegetables

3 pounds lean pork spareribs cut in serving pieces
1 glass jar sauerkraut with caraway seed
1/2 head cabbage -- grated
1 large onion -- sliced thin
1 granny smith apple (cored and sliced
1/2 cup water
1/2 cup light white wine

Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers of meat, kraut, cabbage, onion, and apple in slow cooer. Mix water and wine and pour over. Cook on low setting 8-10 hours. Serves 6

From the recipe files of Carole Walberg

Barbecue Beef Ribs

Serving Size : 4

Categories : Main Dish

5 pounds Beef short ribs
3 cups Black Jack BBQ Sauce

Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs.

Turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4 - 5 min. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)

Barbecue Ribs

Serving Size : 4

Categories : Meats On The Grill

4 pounds Spareribs Cut To Serve
1 cup Brown Sugar -- Firmly Packed
1/4 cup Catsup
1/4 cup Soy Sauce
1 teaspoon Dry Mustard
1/2 cup Chili Sauce
1/4 cup Dark Rum
1/4 cup Worcestershire Sauce
2 each Cloves Garlic -- Crushed
Dash Pepper

Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting.

Greek Ribs

Serving Size : 4

Categories : Pork/Ham Greek

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 juices 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

Indian Ribs

Serving Size:  1

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

Combine tandari paste, yogurt, garlic, ginger root chiles, cilantro and cumin in a blender and blend until pureed. Add a few drops red food color ( enoughto make bright red). Pierce rib meat with fork. Coat with marinade, cover and refrigerate overnight.

Drain ribs from marinade and place meaty side on grill rack about 4
Drain ribs from marinade and place meaty side on grill rack about 4 inches from heat.  Grill up to 10 min. brushing with oil as ribs cook. Turn ribs andcook 5 min. more.

Note:  For spicier taste, patak's bottled curry paste can be added to

Thursday, August 23, 2012


Serving Size : 1

Categories : Main Dish Beef
Ethnic On The Grill

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 oil

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 about 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 about 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.

Korean-Style Grilled Beef Short Ribs and Scallions

Serving Size : 6

Categories : Beef On The Grill

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 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 marinade to the bag, seal the bag and let the mixture marinate, chilled, turning the bag occasionally overnight.

Grill the ribs, and the marinade discard, meatu side down on a oiled rack set 4-5 inches over glowing coals for 8 min., turn then and grill them for 6 min. more for medium rare. Grill the scallions for 4 min. or until they are just brown.

Oven Barbecued Spareribs

Recipe By : Jo Anne Merrill

Serving Size : 6 Preparation Time :3:25
Categories : Pork

4 pounds spareribs
2 tablespoons margarine
1/2 cup chopped onions
1 cup ketchup
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper

1. Cut spareribs into serving-size pieces. Brown in a heavy skillet. Place ribs in a foil-lined baking pan in a single layer.

2. Pour off any fat left in skillet, leaving the browned particles. Melt margarine and saute onion until brown and limp. Add remaining ingredients along with 1 cup water. Stir to blend and simmer for 20 minutes. Pour mixture over ribs; cover pan tightly with foil. Bake in 275-degree oven for 3 hours.

- - - - - - - - - - - - - - - - - -

NOTES:  This recipe is a creation of Helen Jolly of Kenosha, Wisconsin. She says these ribs melt in your mouth.

Southern Spareribs

Recipe By : Sylvia Woods

Serving Size : 6 Preparation Time :2:00
Categories : Main Dish Pork & Ham
Soul Food

6 pounds pork spareribs -- 2 pieces
1 teaspoon salt
1 teaspoon black pepper -- freshly ground
1 can tomato juice -- 6 ounce
1 medium onion -- finely chopped - about 1/2 cup -
1/2 cup cider vinegar
1/2 cup dark brown sugar -- finely packed
1/4 cup vegetable oil
1 tablespoon worcestershire sauce
1 teaspoon dry mustard

1) Season the ribs with salt and pepper and place them in a 17 by 12 by 12 inch disposable aluminum foil roasting pan. Combine the remaining
ingredients in a bowl and stir until thoroughly blended. Pour the marinade over the ribs, making sure the marinade coats all sides of them. Cover and refrigerate 3 hours to overnight.

2) Preheat the oven to 350oF. Cover the roasting pan with heavy duty aluminum foil and bake until the ribs are tender, about 1 hour. Cut the
ribs into 2 to 3 rib sections before serving and, if you like, skim some of
the fat from the sauce before passing it around with the ribs.

Spareribs With Black Beans

Recipe By : The Frugal Gourmet Cooks Three Ancient Cuisines

Serving Size : 6 Preparation Time :1:15
Categories : Chinese Oriental

1 Lb Pork Spareribs -- 1" lengths
3 Tbsp Soy Sauce, Light
2 Tbsp Dry Sherry
3 Cloves Garlic -- chopped fine
1 Tbsp Fermented Black Beans -- rinsed and mashed
Pinch Brown Sugar
1/2 Tsp Monosodium Glutamate
1 Tsp Sesame Oil
1 tsp Garlic And Red Chili Paste -- or to taste
2 tbsp Cornstarch
2 Green Onions -- chopped
1/2 Green Bell Pepper -- julienned

Place the sparerib pieces in a colander, and pour 2 qts. boiling water over them, (do this over the sink). Drain well and stir-fry until lightly browned. Drain fat and place them in a boil. Add all other ingredients except the onions and green peppers. Mix well and then add the onions and green pepper. Place in a steaming dish and steam for 1 hour and fifteen minutes. They will be very tender and delicious.

Wednesday, August 22, 2012

Spareribs With Black Beans And Pepper Sauce

Recipe By : Jeff Smith

Serving Size : 6 Preparation Time :0:00
Categories : * Chinese Appetizers
Spareribs Pork

1 pound Pork spareribs -- see * Note 1

=== MARINADE ===
3 tablespoons Light soy sauce
2 tablespoons Chinese rice wine or dry sherry
1 teaspoon Freshly grated ginger
2 tablespoons Peanut oil
3 Garlic cloves -- chopped fine
1/2 teaspoon Salt
1 tablespoon Fermented black beans (dow see) -- rinsed, see * Note 2
1 pinch Sugar
1 teaspoon Garlic and red chilli paste -- see * Note 2

* Note 1:  Have the butcher cut these into 1-inch pieces for you on his bandsaw.

* Note 2:  Can be found in Chinese or Oriental markets.

Blanch the ribs in boiling water for 1 minute. Drain well.

Soak in the marinade for 20 minutes.

Heat a wok and chow (stir-fry) the ribs until lightly browned. Remove from the wok and drain the oil.

Add fresh peanut oil, garlic and salt. Chow until the garlic browns a bit, then add the remaining ingredients.

Return the ribs to the wok and toss in the sauce. Place in a steaming dish and steam for 45 minutes to an hour, or until the ribs are very tender. Serves 6 as a dim sum course.

Variation: You can also avoid browning the ribs.  Just add 1 tablespoon cornstarch to the marinade and continue with the dish.
When steamed, the cornstarch will form a wonderful gravy on the ribs.

Comments: This dish causes traffic jams among the dim sum carts in Hong Kong. Everyone wants an order and the chaos is infectious. Easy to prepare, they will just make a dim sum party.

Recipe Source:

Spareribs with Mustard Sauce

Serving Size : 8

Categories : Bar-B-Q

10 pounds Spareribs
1 cup Salt
1 cup Cumin
1 cup Black Pepper
1/3 cup Cayenne Pepper
1/3 cup Minced Garlic
1 cup Brown Sugar
1/3 cup Ground Horseradish
1/3 cup Yellow Mustard
1/4 cup White Wine
1 cup Honey

Dry Rub Seasonings: Combine salt, cumin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs.

Creole Mustard: Combine horseradish, yellow mustard and white wine.

This will keep refrigerated for several months. Mustard Sauce:

Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid burning, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min).

Spicy Baby Back Ribs

Recipe By : Susan Feniger and Mary Sue Milliken

Serving Size : 1 Preparation Time :0:00
Categories : Pork Main Dish

1/4 cup Paprika
1/4 cup Ground Ancho chiles or chile powder
1/4 cup Cumin
2 tablespoons Salt
4 1/2 pounds Pork baby back ribs

1/4 cup Chopped garlic - (abt 15 cloves)
3 large Jalapeno chiles -- stemmed,-- and seeded if desire
1 tablespoon Ground cumin
3 tablespoons Tabasco sauce
1 cup Freshly-squeezed lime juice
1 teaspoon Salt
1 cup Honey

Combine the paprika, anchos or chili powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.

Preheat the oven to 350 degrees.

Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.

Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco sauce, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and sir in the honey.
 Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.

Turn the oven heat up to 450 degrees or heat the grill.

If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.

This recipe yields ?? servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken

From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996)


Serving Size : 4

3 1/2 pounds beef short ribs -- cut into 2" pieces
1 medium size onion -- sliced
2 tablespoons brown sugar
1/2 teaspoon Worcestershire sauce
1 cup water
1 1/2 teaspoons salt
2 tablespoons flour
1 tablespoon vegetable oil
1/2 cup dry red wine
1 bay leaf
1/2 teaspoon prepared horseradish
1/8 teaspoon black pepper

Roll ribs in flour; heat oil in Dutch oven. Add ribs and brown. Add onion.

Stir in wine, sugar, bay leaf, sauce, horseradish, salt and pepper. Add water and stir to mix well. Bring to a boil. Reduce heat to low; cover tightly and simmer 2 hours, stirring occasionally. Serve over rice or noodles.

Spicy Spareribs

Serving Size : 1

Categories : Bar-B-Q On The Grill

1/4 cup paprika (Hungarian)
1 tablespoon season salt
1 teaspoon season salt
1 tablespoon pepper
1 teaspoon dry mustard
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon celery seed
3 pounds spareribs
1/2 cup white wine vinegar

Combine first 9 ingredients in a small bowl, and set aside. Cut ribs into
serving size pieces. Pour Vinegar into a spray bottle, and mist the ribs.
Coat ribs with seasoning mixture. Grill about 5 inches from medium coals for1 hour, misting with vinegar and turning frequently.

Tuesday, August 21, 2012

Country Spare Ribs

Recipe By : David Rosengarten

Serving Size : 1
Categories : Spareribs

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 an 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)