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Ribs Supreme recipe and a secret BBQ suace

I am not here to teach how to cook, this is not an online cooking class, I am not a chef. I just love to eat, and becuase my doctor says I have high cholestorol and have to go on this "blah" food diet - I decided that I am going to treat myself to some FUN FOOD as a reward for keeping this God awful diet.

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.

Ribs Supreme
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.

online cooking class
Recipe Ingredients

• 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 ]

RecipeDirections

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.

online cooking classCarefully 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

Recipe Ingredients

• 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

Recipe Directions

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.

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