Authentic Southern Style Barbecued Ribs Secr
Ingredients| |
|
|---|
Preparation time: 1/2 day, but constant attention is not required.
Simmer the sauce, stirring until the sugar is melted. Then, stir
occasionally for a few minutes while the oil is drawn out of the
lemon. Do not allow to scorch. Remove from heat and set aside.
Broil the ribs flesh side up until browned. Turn and cook flesh side
down, brown again. Now brush both sides with some of the sauce and
cook on each side for five minutes. Do not let them burn or blacken!
The RIBS at this point look good, but they are still raw.
Cut the ribs apart and dip each rib in the sauce. Pile the ribs high
on a full-sized oven broiler rack and pan, and pour any remaining
sauce, less a cup or so, over the ribs.
Cover the ribs with heavy-duty aluminium foil, tucking in around the
outside edge of the pan to make an airtight container. Cook in the
oven at 325F for 2 hours.
Remove from oven and open very carefully. Beware the live steam that
will rush out. Allow to sit, opened for a few minutes.
The end result is smoked, steamed, tender meat which falls from the
bones. All fat is rendered and drains into the pan.
Use leftover sauce when warming over the second day.
SAUCE VARIATION: Molasses, tomato paste, onion, spices
Unfortunately I don t have anyplace to grill outdoors so can first
part of the recipe (which calls for outdoor grilling) be substituted
by putting the ribs in the oven?
Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok.
When very hot, add ribs in small batches and fry until brown and
crispy, about 5 minutes. Remove and drain.
[They are absolutely delicious at this point. Once I forgot to make
the sauce until I was half done eating the ribs! They re great served
at this point with various Chinese dips ++mustard with a dish of
chopped scallions, hoisin sauce, chili sauces, etc. S.C.]
Combine sugar, vinegar, salt and soy sauce. Remove oil from wok;
return wok to stove and turn heat to high. When hot, add vinegar
mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss
in the mixture until well coated. Serve warm or at room temperature.
San Francisco Chronicle, date unknown...
I have never tried that, but I suspect a compromise could be worked.
Most of the actual cooking occurs during the oven portion. The
purpose of the outdoor grilling is to both sear and seal the meat,
and impart the unique flavor of barbecue to the ribs by exposing it
to the smoke created when the drippings from the meat vaporize on the
hot briquets. An additional (and desirable) flavor is also imparted
to the meat if real charcoal briquets are used.
The addition of the "Secret Sauce" during the last portion of the
outdoor phase also contributes to the taste.
As a non-outside alternative, I would suggest oven broiling of the
ribs as a substitute for the outdoor searing. During the final
portion, the coating of the slabs could still be done (the 5 minutes
per side part).
To possibly aid in giving a barbecue-like flavor, a drop or two of
liquid smoke could be added **only** to the small portion of the
sauce that is used to coat the ribs during the searing process.
There s a possibility the time under the broiler may need to be
shortened when compared with the outside method.
Liquid smoke is a very potent ingredient, and I have never found it
satisfactory for my own use. Obviously, some must, as it is still
sold. As a rule of thumb, I would advise forgetting about the amount
recommended for use on the bottle, and if in doubt, "use less". Then,
following the oven broiling, you can continue by cutting the ribs
apart, and continuing by the recipe.
Posted by Stephen Ceideberg; October 5 1992.
Servings: 1
| Advertisements |
Also see ...
Authentic Sweet Sour Pork
CUT THE PORK INTO 1 INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1 inch squares. Peel and cut the carrot and scal (Upload by user)
CUT THE PORK INTO 1 INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1 inch squares. Peel and cut the carrot and scal (Upload by user)
Authentic Sweet And Sour Pork
CUT THE PORK INTO 1 INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1 inch squares. Peel and cut the carrot and scal (Upload by user)
CUT THE PORK INTO 1 INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1 inch squares. Peel and cut the carrot and scal (Upload by user)
Avocado Crabmeat Salad
Combine all ingredients and mix together. Add a little oil from the artichokes as you mix. Chill and serve on lettuce with lemon slices. //ichael ================= & Ms. // / // //eslie ================= Reformatted by Elaine Radis Recipe By : br (Upload by user)
Combine all ingredients and mix together. Add a little oil from the artichokes as you mix. Chill and serve on lettuce with lemon slices. //ichael ================= & Ms. // / // //eslie ================= Reformatted by Elaine Radis Recipe By : br (Upload by user)
| Advertisements |
Avocado Filled With Crabmeat
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and en (Upload by user)
Combine 1 cup mayonnaise, tarragon, chervil and chives. Add just enough tomato puree to give dressing a pourable consistency and delicate color. Set aside. To make salad, cut avocados in halves and remove seeds. Flake crabmeat and combine with hot pepper sauce, celery and en (Upload by user)
B B Q Meat Balls
Mix meat, salt, onions, bread crumbs, and milk in a bowl. Form into 1" balls, roll in flour, brown in margarine. Set meat balls aside and prepare sauce. SAUCE: Combine all ingredients, add meat balls and simmer for 8 mins. Stir occasionally til sauce thickens. Serve with (Upload by user)
Mix meat, salt, onions, bread crumbs, and milk in a bowl. Form into 1" balls, roll in flour, brown in margarine. Set meat balls aside and prepare sauce. SAUCE: Combine all ingredients, add meat balls and simmer for 8 mins. Stir occasionally til sauce thickens. Serve with (Upload by user)
B B Q Meatballs Smokies Great
Combine hamburger and the next 12 ingredients. Shape into small meatballs and saute until done. Set aside Combine Sauce ingredients and cook until thick. Combine sauce, meatballs and smokie links. strongServings: 10/strong (Upload by user)
Combine hamburger and the next 12 ingredients. Shape into small meatballs and saute until done. Set aside Combine Sauce ingredients and cook until thick. Combine sauce, meatballs and smokie links. strongServings: 10/strong (Upload by user)
Ba Mee Nam Egg Noodles Pork Soup
Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir (Upload by user)
Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir (Upload by user)
Baba Gannouj Hamilton
Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refr (Upload by user)
Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refr (Upload by user)
Babi Kecap I Pork Cooked In Soya Sauce
This, as its name suggests, is pork cooked in soya sauce. It is a particular favourite with my own husband and children, who always know when it is about to appear on the table because the ginger and garlic frying in the sauce smell so deliciously savoury. Cut the pork (Upload by user)
This, as its name suggests, is pork cooked in soya sauce. It is a particular favourite with my own husband and children, who always know when it is about to appear on the table because the ginger and garlic frying in the sauce smell so deliciously savoury. Cut the pork (Upload by user)
Babi Ketjap Pork In Soy Sauce
Calories per serving: 344 Fat grams per serving: 16 Approx. Cook Time: 2:00 Cook the meat in one piece in a covered pan in a moderate oven (350 F) until done. Remove from the oven and cool. When cool anough to handle, cut very fine (1/8" by 1/2"). Grind together the b (Upload by user)
TAG: ketjap, ,
Calories per serving: 344 Fat grams per serving: 16 Approx. Cook Time: 2:00 Cook the meat in one piece in a covered pan in a moderate oven (350 F) until done. Remove from the oven and cool. When cool anough to handle, cut very fine (1/8" by 1/2"). Grind together the b (Upload by user)
TAG: ketjap, ,
Babi Ketjap Soy Pork
There are quite a few pork dishes in the book (including another version of this one). Evidently minorities are well enough represented that pork has earned a place in the cuisine of predominantly Muslim Indonesia. I think this would be excellent done with 1 inch long pieces (Upload by user)
TAG: ketjap, sauce, ,
There are quite a few pork dishes in the book (including another version of this one). Evidently minorities are well enough represented that pork has earned a place in the cuisine of predominantly Muslim Indonesia. I think this would be excellent done with 1 inch long pieces (Upload by user)
TAG: ketjap, sauce, ,
|
|
|
|
Baby Back Ribs With Mustard Sauce
Preheat oven to 300 F. Sprinkle salt and pepper on the ribs, the place them in a large baking pan, and bake in oven until tenter, about 1 hr. Drizzle with the mustard sauce. Yield: 10 20 strongServings: 20/strong (Upload by user)
TAG: sauce, mustard, ,
Preheat oven to 300 F. Sprinkle salt and pepper on the ribs, the place them in a large baking pan, and bake in oven until tenter, about 1 hr. Drizzle with the mustard sauce. Yield: 10 20 strongServings: 20/strong (Upload by user)
TAG: sauce, mustard, ,
Baby Back Ribs
In a bowl, sift together paprika, mustard, garlic powder, cayenne, black pepper and ginger. In another bowl combine the honey, red wine vinegar, and Worchestershire sauce. Slowly stir the liquid ingredients into the dry ingredients, adding as much beer as needed to form a th (Upload by user)
TAG: minutes, place, ,
In a bowl, sift together paprika, mustard, garlic powder, cayenne, black pepper and ginger. In another bowl combine the honey, red wine vinegar, and Worchestershire sauce. Slowly stir the liquid ingredients into the dry ingredients, adding as much beer as needed to form a th (Upload by user)
TAG: minutes, place, ,
Baby Goat Simmered With Almonds Saffron
* in 1 1/2 inch chunks, trimmed of any membrane or fat. Heat butter in a non stick skillet and saute almonds in it until lightly browned. Transfer to bowl of food processor, add saffron, and process until finely ground. Set aside. In the same skillet, saute pancett (Upload by user)
TAG: saffron, saute, almonds, ,
* in 1 1/2 inch chunks, trimmed of any membrane or fat. Heat butter in a non stick skillet and saute almonds in it until lightly browned. Transfer to bowl of food processor, add saffron, and process until finely ground. Set aside. In the same skillet, saute pancett (Upload by user)
TAG: saffron, saute, almonds, ,
Baby Routh s Rosemary Muffins With Goat Chees
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Carla Wood, sous chef and butcher at Baby Routh in Dallas serves them with wild game, lamb, or pork dishes or with a festive luncheon salad. DIRECTIONS: =========== Simmer milk (Upload by user)
TAG: muffins, cheese, rosemary, batter, ingredients, center, routh, ,
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Carla Wood, sous chef and butcher at Baby Routh in Dallas serves them with wild game, lamb, or pork dishes or with a festive luncheon salad. DIRECTIONS: =========== Simmer milk (Upload by user)
TAG: muffins, cheese, rosemary, batter, ingredients, center, routh, ,
Back Country Ham Slice For 6
2 lb ham slices 3/4 inch : thick 3/8 c fat 1/4 c prepared mustard 1/2 c brown sugar 1 ts salt 2 ts paprika 1 c water Fry ham in fat. Remove ham slice(s0 from skillet. Pour all the other ingredients into skillet, cook 5 minutes, place ham slice(s) (Upload by user)
TAG: slice, ,
2 lb ham slices 3/4 inch : thick 3/8 c fat 1/4 c prepared mustard 1/2 c brown sugar 1 ts salt 2 ts paprika 1 c water Fry ham in fat. Remove ham slice(s0 from skillet. Pour all the other ingredients into skillet, cook 5 minutes, place ham slice(s) (Upload by user)
TAG: slice, ,
TAG: sauce, minutes, portion, remove, outdoor, smoke, flavor, apart, point, outside, ,
Permalink--> In : Recipes - Meat