Wednesday, November 28, 2007
Thanks giving is not about bad things happening to good people !
"I was cooking ribs, getting ready to put the barbecue sauce on," said Grandma Bonnie Anderson, who had most of her meal for 12 already on the table when she smelled smoke behind her in a storage room and saw flames."
Please read the whole story by following this link HERE !
There is a video as well !
Folks, the next time you grunt and growl about how hard life is treating you - think back on incidents such as these !
Thursday, November 22, 2007
Something I saw on Google made me think in a lateral direction. How 'bout by products ? You know, like bitumen, gas etc is a by product of crude oil ?
What can you get from Ribs, or more specifically from cooking ribs ? A couple of quick thoughts :
- doggy bones is a kinda corny and obvious answer
- a meaty soup ?
- a stock ?
This entry was more to provoke thoughts than anything else. Would like to hear about if anyone has some decent answers to the question.
Saturday, November 17, 2007
Thursday, November 15, 2007
I found this contribution from ABC radio site in Australia.....
Marinated Beef Spare-ribs in Wattleseed and Mustard
Chef: From the Old Ghan Restaurant and Gallery, Hawker.
Degree of difficulty: Medium
Preparation Time: Marinade requires 24 hours
Cooking Time: 20-25 minutes
8 Crosscut Beef Ribs
2 tblspn Dijon Mustard
1/2 cup White Wine
1/4 cup Soy Sauce
1 Tbspn Wattleseeds
1/2 tspn Garlic Granules
1 tspn Dry Parsely
1 cup White Wine
1 Tbspn Dijon Mustard
1/2 cup thickened Cream
1 tspn Wattleseeds
And you make your favourite fresh garden salad.
Combine Mustard, Wine, Soy, Wattleseeds, Garlic and Parsely. Place Beef Ribs
into the Marinade, and leave for 24 hours.
Cook spare-ribs in a hot pan, for 20 minutes, turning over every 5 minutes.
Whilst ribs are cooking, pour the marinade mix, Mustard, Wattleseeds, Wine, and
Cream, into a pan, and reduce the sauce, to a creamy consistency.
The final dish
When the ribs are cooked, pour the sauce over them. Garnish with thin sliced shallot and red cabbage.
Serving Suggestion: Serve with fresh garden salad.
Wine Suggestion: Your favourite drop of white.
Wednesday, November 7, 2007
Recipe: Chinese Style Ribs
4 pounds of venison ribs 1/2 cup soy sauce 1/2 cup cooking sherry (optional) 1/2 cup water 4 Tbsp. brown sugar 2 cloves garlic, crushed Preheat oven to 350 degrees. Arrange the racks of ribs in a large roasting pan. Combine all other ingredients, stir well, and pour over ribs. Cover pan. Bake 45 minutes, turning ribs over once or twice.
Find more HERE !
Sunday, November 4, 2007
Last time we had a look at what cooking ribs means to a country like South Africa. Well we now look at a different culture or country adaptation.
How does Asian Country Style sound ? We picked up the following off the website infopages4all.co.za - do yourself a favour and go there for absolutely anything you are needing information for.
Ted Abela's Asian Country-Style Pork Loin Ribs
- Course: Main Course
- Features: Grilling
Redskins tailgaters know who Ted Abela is: the guy from Woodbridge with three grills, eight or 10 warming trays and a pot of bubbling oil where funnel cakes are made every few minutes.
This is a recipe he is semi-famous for and makes at every home game. He buys the ingredients in large quantities from big-box retailers such as Costco and Sam's Club. These ribs are quite salty, so taste the marinade, adjusting the seasoning to your liking.
- 2 3/4 cups (1/2 of a 45-ounce bottle) store-bought barbecue sauce, preferably KC Masterpiece Original, plus more as needed
- 2 to 3 cups low-sodium soy sauce, or to taste
- 14 dashes (about 1/2 tablespoon) hot pepper sauce, preferably Crystal brand
- 1/4 cup freshly squeezed lemon juice (from about 2 large lemons)
- 1/2 cup lemon pepper
- 1/3 cup garlic powder (optional)
- 48 medium cloves garlic, chopped
- 6 pounds boneless country-style pork loin ribs, trimmed of excess fat
Combine the barbecue sauce, soy sauce, hot pepper sauce, lemon juice, lemon pepper, garlic powder, if using, and chopped garlic in a mixing bowl; stir to a syrupy consistency, adding more barbecue sauce if needed. Reserve about 1 cup in a small resealable plastic food storage bag (for basting on the grill later); divide the remaining sauce mixture between 2 large resealable plastic food storage bags.
If the ribs are not already in handy portions, cut them into strips 3 to 4 inches long and 1 inch wide (about 24 pieces). Divide them between the 2 large bags with the sauce mixture, then divide the remaining sauce mixture between the bags. Seal and massage to coat the meat evenly. Refrigerate and marinate at least 2 hours and up to overnight.
When ready to cook, prepare the grill: If using a gas grill, heat it to medium-high. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Place the meat on the grill and cook for 3 to 4 minutes. Before turning the ribs over with tongs, drizzle a little of the reserved sauce mixture on the meat. Cook for 3 to 4 minutes on the second side or until the meat is cooked to the desired degree of doneness. (Discard the remaining marinade.) Serve hot, warm or at tailgate temperature.
From Ted Abela of Woodbridge.