• 9/3 Baby Back Ribs Day 2

    From Dave Drum@1:3634/12 to All on Sat Sep 2 16:05:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: 500 Mile Race Day Jamaican Jerk Baby-Back Ribs
    Categories: Pork, Citrus, Beer, Chilies, Herbs
    Yield: 8 Servings

    10 lb Baby-back ribs

    MMMMM--------------------------MARINADE-------------------------------
    1 lg Onion; chopped (2 cups)
    6 Shallots; chopped
    +=OR=+
    1 md Onion; chopped
    6 Scallions; chopped
    6 cl Garlic; pressed or minced
    5 tb Fresh ginger root; grated or
    - chopped
    4 tb Fresh ground whole Jamaican
    - allspice
    1 1/2 ts Nutmeg
    1 1/2 ts Cinnamon
    1 1/2 ts Salt
    2 ts Fresh ground black pepper
    3 Habanero chilies; minced
    5 Chilies pequin; chopped
    2 tb Oil
    1 pt Lime juice

    MMMMM-------------------------TO PARBOIL------------------------------
    24 oz (2 bottles) beer; NOT lite

    FOR GRILLING: Your "tools of the trade" (tongs, meat fork,
    basting brush) Your favorite BBQ sauce (optional, or use
    marinade) More beer

    If you like it hot, use the larger quantities of the dried
    peppers. If you don't, use the lesser amount of caliente.
    If you can't get shallots or scallions, use more onion.
    There really isn't any acceptable substitute for allspice
    and fresh grated ginger root.

    PURISTS BE FOREWARNED:

    This is a marinate/parboil/quick-grill recipe. If you
    don't like that, please hit "n" now. The idea is to
    minimize the amount of work that has to be done at the
    cooking site in order to serve a lot of tasty ribs to a
    large number of people fairly quickly.

    Preparation: To prepare the dried peppers, boil 2 cups of
    water. Turn off heat and steep the peppers 10 minutes in
    the hot water. Stem, seed, and chop the peppers finely.

    Unwrap the ribs and use a heavy kitchen knife or cleaver
    to chop each slab in half about in the middle (6-7 ribs
    down). Or if you like, you can have your butcher do this
    for you.

    Put all marinade ingredients except beer in food processor
    or blender and blend or process until thoroughly mixed and
    chopped. It doesn't have to be pureed -- I prefer it a bit
    on the chunky side. Place a layer half-slabs into the pot.
    Pour on some marinade, then poke with a fork, turn, and
    rub the marinade well into the meat. If you made it hot
    hot, wear the gloves, watch the eyes, etc. Repeat layers
    for the remaining meat and marinade. Pour any remaining
    marinade over the top. Cover and marinate either four
    hours at room temperature, or overnight in the
    refrigerator.

    In the morning, preheat oven to 300øF/150øC. Pour the
    beers slowly down the side of the pot. Cover and cook 2
    hours. Baste occasionally to keep ribs on top moist.
    Remove from oven and allow to cool for about a half an
    hour. For transport to the grilling site, either remove
    slabs from the pot or put each pot in a plastic garbage
    bag to prevent grease and marinade from sloshing out. To
    finish, grill about five minutes per side or more over low
    heat, basting with your favorite BBQ sauce or the
    marinade.

    Now pour yourself a beer, chomp into a slab, and raise a
    toast to the pig...

    Recipe from James Harvey (1993)

    From: http://www.recipelink.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Mon Sep 2 15:32:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baby Back Ribs w/Sweet & Sour Glaze
    Categories: Pork, Sauces, Vegetables
    Yield: 4 servings

    3 1/2 lb Rack baby back pork ribs
    1 1/2 ts Coarse salt
    1 ts Onion powder
    1/2 ts Freshly ground black pepper
    4 cl Garlic; crushed but left
    - whole
    3/4 c Concord grape jelly
    2 tb Rice vinegar
    1 tb Soy sauce

    Position an oven rack 6" from the broiler and another
    rack on the bottom of the oven. Set oven @ 325ºF/165ºC.
    If you’d like to remove the membrane from the bony
    underside of the ribs, use a small knife to release one
    corner of the thin membrane, then pull off the rest with
    your hands and discard.

    In a small bowl, stir together the salt, onion powder
    and black pepper. Season the ribs on both sides with the
    spice mixture. Wrap the ribs tightly in aluminum foil as
    if wrapping a present, place on a sheet pan flesh-side
    down and bake on the bottom rack until the meat is
    tender and pulls away easily from the bones, 2 to 2-1/2
    hours.

    Remove the ribs from the oven, then heat the broiler.
    Unwrap the ribs and, reserving the foil with its juices,
    transfer the ribs to the sheet pan flesh-side up.
    Carefully tip the juices from the foil into a large
    skillet. Stir in the garlic, jelly, vinegar and soy
    sauce, and bring to a simmer over medium-high. Cook,
    whisking occasionally, until the glaze is syrupy and
    reduced by about half, 5 to 7 minutes. Remove from the
    heat.

    Brush or spoon half of the glaze, including the garlic
    cloves, over the ribs. Place back in the oven and broil
    until charred in spots, 1 to 3 minutes. (Don’t step
    away!)

    Place the ribs on a cutting board and spoon over the
    rest of the glaze. Cut between the bones into individual
    riblets and transfer to a large platter to serve.

    By: Eric Kim

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

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