Not a online cooking class
I figured I should learn how to make this one, simply becuase it was one of my favorite things to eat when i went to a restuarant. Now that I eat healthy - It should be one of my treats that I can make at home [ on the week end ] as I spend some time with the family.
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Only 15 minutes of grilling time! The trick: Steam the ribs for an hour in the oven up to 2 days before barbecuing.
• 4 teaspoon(s) peeled, grated fresh ginger
• 2 teaspoon(s) freshly grated lemon peel
• 3/4 teaspoon(s) salt
• 2 clove(s) garlic, crushed with garlic press
• 4 rack(s) (1 pound each) pork baby back ribs
• 2 cup(s) Secret-Recipe BBQ Sauce [ see below ]
Preheat oven to 350 degrees F. In cup, mix ginger, lemon peel, salt, and garlic until combined. Rub ginger mixture all over ribs.
Place ribs in large roasting pan (15 1/2- by 11 1/2-inch), overlapping slightly. Pour 2 cups boiling water into roasting pan. Cover pan tightly with foil. Steam ribs 1 hour.
Carefully remove foil from roasting pan (escaping steam is very hot). Remove ribs from roasting pan, discard water. Ribs may be grilled immediately, or refrigerated up to 2 days before grilling.
Place ribs, meat side up, on grill over medium heat, cook 5 minutes, turning once. Turn ribs over, brush with some BBQ sauce and grill 5 minutes. Turn ribs over again, brush with more BBQ sauce, and grill 5 minutes longer. Cut racks into 2-rib portions, serve with remaining sauce.
Secret-Recipe BBQ Sauce
• 1 tablespoon(s) olive oil
• 1 (12 ounces) jumbo onion, chopped
• 2 tablespoon(s) peeled and chopped fresh ginger
• 3 tablespoon(s) chili powder
• 3 clove(s) garlic, crushed with press
• 1 can(s) (8 ounces) crushed pineapple in juice
• 1 can(s) (28 ounces) crushed tomatoes in puree
• 1/3 cup(s) ketchup
• 1/4 cup(s) cider vinegar
• 3 tablespoon(s) dark brown sugar
• 3 tablespoon(s) mild molasses
• 2 teaspoon(s) dry mustard
• 1 teaspoon(s) salt
In 5- to 6-quart saucepot, heat olive oil over medium heat until hot. (Do not use a smaller pan; sauce bubbles up and splatters during cooking — the deeper the pan, the better.) Add onion and ginger and cook 10 minutes or until onion is tender and golden. Add chili powder and cook 1 minute, stirring. Add garlic and crushed pineapple with its juice, and cook 1 minute longer.
Remove saucepot from heat. Stir in tomatoes with their puree and remaining ingredients.
Spoon 1/4 of sauce into blender. At low speed, blend sauce until smooth. Pour sauce into bowl; repeat with remaining sauce. Return sauce to saucepot; heat to boiling over high heat. Reduce heat to medium-low and cook, partially covered, 25 minutes or until reduced to about 4 3/4 cups, stirring occasionally.
Cover and refrigerate sauce if not using right away. Sauce will keep up to 1 week in refrigerator or up to 2 months in freezer.
Wow, this is lip-smacking wonderful delight.
Now go out there start your own online cooking class, cooking show, become a great chef! Well, you can atleast wow you're neighbors.