marinade for pork ribs
PEPSIgal
have very little if any bone in them which I though was strange yet
appealing :)
Can someone suggest a nice BBQ marinade for them? Nothing too strong and
spicy as I have a weak stomach for such things.
Thanking you in advance, PEPSIgal
Margie
few marinades that are good on pork ribs.
Amber Beer Marinade:
2 oz. bottle amber or dark beer or stout
1/2 c. fresh lime juice (3-4 med. limes)
2 T. lime zest
1/4 c. dark brown sugar
1/4 tsp. cayenne pepper
2 T. worcestershire sauce
Combine all ingredients in non-reactive bowl or blender. Marinate 8
hrs. or overnight. Makes 2 c. (enough to marinate about 2 lbs. ribs).
==============================
Maple Bourbon Marinade:
1 c. pure maple syrup
1/2 bourbon or sour mash whiskey
1/2 c. cider vinegar
1/2 c. fresh orange juice
1 T. grated orange zest
1 T. dark brown dugar
2 T. Dijon -style mustard
1/4 c. low-sodium soy sauce
Combine all ingredients in non-reactive bowl. Marinate 6-8 hours.
Makes 2 c.
===============================
Mustard-Ginger Marinade:
1/3 c. sherry wine vinegar
1 T. coarse-grained mustard
1 T. honey
2 T. soy sauce
1/3 c. walnut oil
2 T. grated fresh ginger root
2-3 garlic cloves, minced or pressed
1-2 T. chopped shallots
Kosher salt & pepper, to taste
Combine the vinegar, mustard, honey, and soy sauce in nonreactive bowl.
Whisk in the oil a little at a time. Add ginger, garlic , shallots, and
S&P. Marinate 8 hrs. or overnight. Makes 1-1/2 c.
Hope one of these will appeal.
Margie
aem
"Margie" posted three that look really good, but if none of
them appeals, there's always Chinese style --
4 TB soy sauce
4 TB hoisin sauce
1 TB sherry or rice wine
1 TB light brown sugar
1/2 tsp five spice powder
2 cloves garlic, smashed or pressed
1 TB honey (optional)
Bob Y.
wrote:
>Hubby and I found some great looking pork ribs at the supermarket. They
>have very little if any bone in them which I though was strange yet
>appealing :)
>
>Can someone suggest a nice BBQ marinade for them? Nothing too strong and
>spicy as I have a weak stomach for such things.
>
>Thanking you in advance, PEPSIgal
>
>
Have a friend that uses Italian salad dressing as a marade for ribs. Quite
tasty, but you *must* like garlic if your are going to use it.
Bob Y.
Happiness is duplicating your mom's meatloaf.
_For Better or for Worse_
Edwin Pawlowski
someone suggest a nice BBQ marinade for them? Nothing too strong and
>spicy as I have a weak stomach for such things.
>Thanking you in advance, PEPSIgal
White wine (cheap stuff) lemon juice, garlic and Tabasco. Marinade
overnight and cook as you like. You will not notice the Tabasco the next
day. Honest, I don't like too hot and it is not hot at all.
Depending on how you cook them, you may not want to marinate, but rub on
some spices before slow cooking them. Best way is in a smoker but a very
low temperature in a grill can do also. About 225 degrees for 4 to 5 hours.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Big Willie
mixture.......good stuff
PEPSIgal wrote in message <78f3r0$2ve$1...@arachne.labyrinth.net.au>...
>Hubby and I found some great looking pork ribs at the supermarket. They
>have very little if any bone in them which I though was strange yet
>appealing :)
>
Unknown
taste:
1 T. soya
1 cup soda (Coke or Dr. Pepper)
4 cloves garlic, chopped
3 t. fresh ginger, grated
1/4 c. cilantro, chopped
1/4 c. green onion, chopped
3 T. c. whiskey
Marinate and bbq.
Makes 1 cup of glaze.
##################
Title: Coca-Cola Ribs
Categories: Barbeque, Marinades, Bbq sauces
4 lb Pork Ribs
3 c Coca-Cola or Dr. Pepper
3 c Ketchup
1 c Packed Dark Brown Sugar
6 tb Chili Powder
4 tb Ground black pepper
2 tb Dry mustard
1 tb Ground cinnamon
Transfer the ribs to a large non-reactive glass or ceramic
dish pour 2 cups of Coca-Cola or Dr. Pepper over them.
Reserve the third cup of the soda for a sauce to be made
later. Let the ribs marinate, tightly covered with plastic
wrap and refrigerated, overnight.
About 6 1/2 hours before you plan to serve the ribs, start a
fire in your smoke/cooker and begin heating a quantity of coals.
Then turn your attention to the sauce.
Pour the remaining 1 cup of soda into a blender or food
processor and measure in the catsup, brown sugar, chili powder,
pepper, dry mustard, and cinnamon. Mix until smooth and well
blended. No need to cook this one, as least for now.
Add some well-soaked aromatic wood such as hickory or mesquite
to the glowing coals in your cooker. Set a pan filled with
hot water in place, and smoke cook the ribs, covered at 220 to
240 degrees F. for about 3 hours.
After this initial smoking, turn the ribs, slather them with
the sauce, check the supply of wood and water in their
respective pans, and continue cooking for another 3 hours,
this time turning the ribs every 30 minutes and mopping them
with sauce each time they're turned. By the end of the 3
hours, they should have long since reached the internal
temperature of 160 to 170 degrees recommended for pork.
After the last basting of the ribs, tote the remaining sauce
inside and simmer in a medium-size saucepan over low heat until
quite thick.
Serve the gloriously gooey sauce in dipping bowls with the
finished ribs.
````````````````````````````````````````````
Edwin Pawlowski
kashm...@pdq.net wrote in message
> I got this recipe from Jim and Linda Baroli who tell me
>you can save the marinade and use it again; but never
>keep for more than one week.
Maybe, but a true marinade replaces some of the meat ingredients with
marinade ingredients in a chemical reaction. It is also prone to pick up
any bacteria present in the first batch of meat.
I consider it a disposable item. If you want to put some aside for a sauce
or baste, that would be OK as there is no contamination.
Ed
e...@snet.net
http://pages.cthome.net/edhome
Richie Simpson
Yellow Shark wrote in message <36abfc60...@news3.banet.net>...
>On Sun, 24 Jan 1999 18:02:23 GMT, rdy...@wcc.net (Bob Y.) wrote:
>
>>Happiness is duplicating your mom's meatloaf.
>> _For Better or for Worse_
>
>have never been written.
++++++++++++++++++++++++++++++++++
Don't forget Dad's!!!!!!! We do it too..
Richie
++++++++++++++++++++++++++++++++++
Ken Gregg
>
> Hubby and I found some great looking pork ribs at the supermarket. They
> have very little if any bone in them which I though was strange yet
> appealing :)
>
> Can someone suggest a nice BBQ marinade for them? Nothing too strong and
> spicy as I have a weak stomach for such things.
>
> Thanking you in advance, PEPSIgal
Given your email address, here's one I thought appropriate:
PEPSI BARBECUE SAUCE
2 c. ketchup (Heinz works best)
1 (12 oz.) can Pepsi
Combine ingredients in medium saucepan. Cook and stir
until mixture comes to a boil. Place over chicken, pork chops,
ribs, etc. to bake in oven. If not using this sauce in an oven
dish, cook on stove top until desired consistency is reached.
Excellent flavor even after being frozen.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed. This recipe
posting is intended for personal use only. You can print a copy for
yourself and/or your friends, but you cannot publish it or post it to
any Internet or other public site without our permission.
Yellow Shark
>Happiness is duplicating your mom's meatloaf.
> _For Better or for Worse_
That was the highlight of the comics this morning (and truer words
have never been written). It also applies to Mom's meatballs, Mom's
spaghetti sauce, Mom's turkey stuffing, or any of Mom's pies. Funny
thing is, my mom didn't make the world's greatest meatloaf, meatballs
or any of the rest, but there's something amazingly comforting about
dupliating Mom's recipes. Now, if I only could duplicate my
grandmother's fruitcake and lemon cake.
Harry A. Demidavicius
Guys, for those of you don't get it in your Sunday Papers, This was
today's [For better Or For Worse], comic strip. His sig cites tokay's
strip final line.
Harry Demidavicius
Young
>
> On Sun, 24 Jan 1999 18:02:23 GMT, rdy...@wcc.net (Bob Y.) wrote:
>
> >Happiness is duplicating your mom's meatloaf.
> > _For Better or for Worse_
>
> That was the highlight of the comics this morning (and truer words
> have never been written).
What astounds me is that so many people connected with "For Better or
For Worse" today. I thought I was the only one.
That's my (never miss) comic strip along with Dilbert.
Funny.
nancy
Steven W. Bennett
>
> Don't forget Dad's!!!!!!! We do it too..
>
Good point, Richie! Hopefully, when my kids are grown they'll have
warm memories of Dad's chicken noodle soup, etc. I do all the cooking
at our home. I also do all the grocery shopping. Least favorite TV
commercial: "Moms like you choose Jif." Makes me want to buy Skippy.
Steven W. Bennett
Please remove ".not" from address for E-mail.
LawEnforcer
PEPS...@labyrinth.net.au says...
> Hubby and I found some great looking pork ribs at the supermarket.
> spicy as I have a weak stomach for such things.
I have a nice listing of things to do with all kinds of ribs if you care
to find my recipe pages:-)
--
Whats COOKING? Stop by and say "HI" to Deputy BBQKing
http://www.glasscity.net/users/mharmon
http://www.lawenforcers.org My Professional site.
B.A.Hapeman
2 1/4 lbs spare ribs
1 tsp. cocoa powder (unsweetened)
1 Tbsp flour
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp dried oregano, crushed
salt and pepper
1 cup warm water
2 tbsp honey
2 tbsp heavy cream
Leave the ribs in whole slabs and roast at 400 degree (farenheit) for 20-25
minutes, or until well browned. Drain off al the excess fat.
Blend together the cocoa, flour, cumin, paprika, oregano, salt and pepper,
warm water and honey and pour over the ribs. Lower the temperature to 350
degrees and cook ribs for a further 30 minutes, until the sauce has reduced
and the ribs are tender.
Cut the ribs into pieces and arrange on a serving dish.
Pour the cream into the sauce in the roasting pan and place over moderate
heat. Bring to a boil and pour over the ribs. Garnish with lime wedges and
serve.
mmmm yummy
-ame
PEPSIgal wrote in message <78f3r0$2ve$1...@arachne.labyrinth.net.au>...
(snip)
>Can someone suggest a nice BBQ marinade for them? Nothing too strong and
>spicy as I have a weak stomach for such things.
>