Text 4062, 85 rader
Skriven 2010-11-23 04:44:00 av Dave Drum (1:124/311)
Ärende: Texas 266
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lone Star Barbecue Spareribs
 Categories: Bbq, Sauces, Chilies, Wine
      Yield: 3 servings
 
      4 lb Beef or pork spareribs
           Olive oil
           Salt & fresh ground pepper

MMMMM---------------------------SAUCE--------------------------------
      4 tb Butter
      1 md Onion; chopped
      5 cl Garlic; minced or pressed
      2 lg Ripe tomatoes; chopped
      6 oz Can tomato paste
    1/4 ts Tabasco sauce
      2 ts Worcestershire sauce
    1/2 c  Brown sugar
      1 tb (heaping) Dijon mustard
           Salt & cayenne
    1/2 c  Red wine (not the cooking
           - variety)
           Juice of 1 lemon
 
  You can vary the sauce for the spareribs according to your
  taste, of course, but you and yours will love it "by the
  book." The recipe easily doubles if you are feeding more
  than 4 or 5 people and have a grill or pit to accommodate
  that much meat. Remember, you are not grilling directly over
  the coals, so you won't be able to use the entire grill
  surface.
  
  You'll be grilling the ribs for about an hour and a half,
  saucing them during the last 15 minutes. This sauce contains
  brown sugar and other ingredients that will flame up, so
  indirect grilling is called for. Start your charcoal or wood
  or fire up your gas grill. Rub the slab of ribs all over
  with the olive oil, sprinkle liberally with salt and pepper,
  and rub it in. Cover and set aside.
  
  Start your sauce: In a large skillet over medium heat, melt
  the butter. When it begins to bubble, add the onion and
  garlic and sauté until translucent, about 3 minutes. Add all
  remaining ingredients, stir and turn heat to medium-low.
  Cook for 20 to 30 minutes until mixture is somewhat reduced
  and thickened. Taste the sauce and adjust the seasonings, if
  you think it necessary.
  
  When your grill is ready, put the ribs, bone side down, in
  the center of the grill. Make sure that the drippings won't
  drip directly onto the heat source. Cover the grill and open
  the vents enough to make sure there's air flow. Grill the
  ribs for 1 hour, turning at 30 minutes and one hour.
  
  If you need to build up your fire again, add more coals at
  this point. Be sure to keep the lid closed at all times
  unless you are tending the ribs or the coals.
  
  About 15 minutes before they are due to be ready, give the
  ribs a good basting on both sides with the sauce. Bring the
  sauce back to a gentle boil for a few minutes. When the ribs
  are done to your liking, take them off the grill and serve
  immediately with the sauce on the side.
  
  Note: This sauce is fine for chicken, pork and beef.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 10 February 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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