Texas Lonestar Ribs
3 to 3 1/2 pounds spareribs
For Marinade:
1 cup hot water
1/3 cup vinegar
3 tablespoons brown sugar
2 bay leaves, crushed
For Basting Sauce:
1/3 cup vinegar
2/3 cup ketchup
2 tablespoons Worcestershire sauce
3 tablespoons sweet pickle relish
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
Red pepper, for garnish
Crack ribs or ask your butcher to crack them. Wipe ribs with a damp paper
towel. Arrange ribs in a deep glass dish or stainless steel dish. Combine
ingredients for marinade. Pour marinade hot over ribs. Let stand at room
temperature for at least 2 hours, or in the refrigerator overnight. Combine
ingredients for basting sauce. Preheat charcoal or broiler. Remove ribs from
marinade. Place over coals or in the broiler. Sear well. Turn ribs over and
sear other side. Brush with sauce. Cook ribs, turning and basting on both
sides until cooked to your liking, 45 to 55 minutes, or longer if you like
them very well done. Test by cutting a slit in thickest part of ribs. Meat
should be gray or lightly pink gray, depending on how you like the ribs
cooked.
Microwave Directions:
3 to 3 1/2 pounds spareribs
For Marinade:
1 cup hot water
1/3 cup vinegar
3 tablespoons brown sugar
2 bay leaves, crushed
For Basting Sauce:
1/3 cup vinegar
2/3 cup ketchup
2 tablespoons Worcestershire sauce
2 tablespoons sweet pickle relish
1/3 teaspoon ground cloves
1/3 teaspoon ground ginger
Red pepper, for garnish
Crack ribs. Arrange in a deep dish. Prepare marinade and pour over ribs. Let
stand at room temperature for at least 2 hours. Drain. Reserve marinade.
Arrange ribs in a microsafe baking dish. Sprinkle with 3 tablespoons of
marinade. Precook ribs on high for about 8 minutes, covered. Rotate dish
once during precooking. Prepare basting sauce. Brush ribs with sauce on both
sides. Place on microsafe rack or dish. Microwave ribs, uncovered, on high
for at least 12 minutes, basting with sauce and turning ribs over a few
times during cooking. Cooking time depends on how thick and how meaty ribs
are. Check for doneness by cutting a slit in thickest part of ribs. Meat
should be gray to lightly pink gray and juices should run clear when tested.
Let ribs sit 4 to 8 minutes before serving. Cover with microsafe lid or with
plastic wrap to keep ribs warm.
Remember:
The ribs don't get that ccrispy on the outside when you microwave them. For
a crispier texture, place under preheated broiler for 5 minutes, if desired,
turning and basting once with remaining sauce.
Makes 4 to 6 servings.
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