Chilli Ribs
Chilli Ribs
Ingredients| # 12-16 pork spare ribs # 2 teaspoons chilli powder # 6 tablespoons oil # 1 teaspoon barbecue seasoning # 1 lime, rind and juice # 2 tablespoons mushroom ketchup |
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Preparation
# Mix together all of the ingredients, apart from the ribs, to make a marinade
# Brush the mixture over the ribs
# Place the ribs in a shallow dish, brush with the mixture and marinade for at least 2 hours
# Cook on a hot barbecue for about 12-15 minutes, turning frequently until browned
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# Mix all the ingredients, apart from the chops, together in a bowl # Brush the chops with the marinade and place in a shallow covered dish and allow to marinade for at least 2 hours # Cook on a hot barbecue, turning once, for 15-20 minutes or until brown and tender
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# Rub the beef with olive oil and sprinkle with lemon juice # Put half of the sliced onions in a dish, place the beef on top and cover with the remaining onions # Leave to stand for 3-4 hours, then remove and reserve the onions # Insert the spit into the beef and roast over a hot
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# Place the spare ribs and vinegar in a large saucepan of salted water, bring to the boil then reduce heat and simmer for 15 minutes # Place all the rest of the ingredients in a saucepan and stir well # Bring to the boil, reduce heat and simmer for 5 minutes # Strain the spare rib
# Place the spare ribs and vinegar in a large saucepan of salted water, bring to the boil then reduce heat and simmer for 15 minutes # Place all the rest of the ingredients in a saucepan and stir well # Bring to the boil, reduce heat and simmer for 5 minutes # Strain the spare rib
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# Cut 4 pieces of foil large enough to contain a corn cob # Place a corn cob on each piece of foil and sprinkle with salt, a little sugar and 1 tablespoon of water # Seal the edges of the foil firmly to form parcels # Cook on a hot barbecue for 25-30 minutes or until tender #
# Cut 4 pieces of foil large enough to contain a corn cob # Place a corn cob on each piece of foil and sprinkle with salt, a little sugar and 1 tablespoon of water # Seal the edges of the foil firmly to form parcels # Cook on a hot barbecue for 25-30 minutes or until tender #
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Preheat oven to 350 degrees F. For basting sauce: In a small bowl, combine the water and the red wine vinegar. Place ribs in two 10x15 inch roasting pans. Pour the basting sauce over the ribs and cover with foil. Bake at 350 degrees F for 45 minutes (for baby back ribs) OR 1 hour (for
Grilled Fish with Pineapple-Cilantro Sauce
Heat pineapple, juices, garlic and Jalapeno pepper to boiling in a medium saucepan. Reduce heat and simmer, uncovered about 5 minutes. Stir in cilantro. Heat to boiling. Mix cornstarch and cold water, Stir into boiling mixture. Boil, stiring constantly, until thickened. Remove from heat; Co
Heat pineapple, juices, garlic and Jalapeno pepper to boiling in a medium saucepan. Reduce heat and simmer, uncovered about 5 minutes. Stir in cilantro. Heat to boiling. Mix cornstarch and cold water, Stir into boiling mixture. Boil, stiring constantly, until thickened. Remove from heat; Co
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Grilled Jumbo Shrimp with Coconut Milk-Curry Sauce
To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemon grass, and garlic; saut� for 2 to 3 minutes. Add curry powder and saut� for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to
To make curry sauce: Heat oil in medium saucepan over high heat. Add shallots, lemon grass, and garlic; saut� for 2 to 3 minutes. Add curry powder and saut� for 2 minutes longer. Add coconut milk, coriander, sugar, fish sauce, lime juice, tamarind paste, salt, and cloves. Bring to
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In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done 170F (ab
TAG: grill, pineapple, tenderloin, ,
In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done 170F (ab
TAG: grill, pineapple, tenderloin, ,
Grilled Ribs with Cranberry and Pineapple
Trim excess fat from ribs and sprinkle with salt and pepper. Place ribs in a Dutch oven and add water. Cover and simmer for approx. 2 hrs., or until meat is tender. If necessary during cooking, add water. Drain ribs. Combine preserve, cranberry sauce, marmalade, chili sauce and vinegar. Bru
Trim excess fat from ribs and sprinkle with salt and pepper. Place ribs in a Dutch oven and add water. Cover and simmer for approx. 2 hrs., or until meat is tender. If necessary during cooking, add water. Drain ribs. Combine preserve, cranberry sauce, marmalade, chili sauce and vinegar. Bru
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Combine all ingredients and let stand in refrigerator overnight. Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 hours. Remove from oven and shred with fork. Serve on hot onion rolls. Makes 25 sandwiches. Freezes well.
Combine all ingredients and let stand in refrigerator overnight. Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 hours. Remove from oven and shred with fork. Serve on hot onion rolls. Makes 25 sandwiches. Freezes well.
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