Maryann wanted me to go first on the B'day dinner choice, and since you all have beat us to making darn near every dish in the new issue, I'm suggesting this from Issue #34!! 
To be reviewed Monday, May 26th.
We haven't done ribs in a while, so here we go -
Asian Lime Ribs
(Cuisine at home, August 2002, Issue 34, p. 15)
Makes: 26 Spareribs Total Time: About 3 1/2 Hours
For the Cucumber Salad—
Puree in Blender:
10 –15 fresh mint leaves
1/4 cup sugar
1/4 cup rice vinegar
2 t. fresh ginger, chopped
1/2 t. crushed red pepper flakes
Toss with:
1 English cucumber, thinly sliced (about 4 cups)
For Rib Rub—
Combine; Rub on Two Racks of Spareribs:
2 T. ground cinnamon
2 T. kosher salt
2 T. black pepper
1 T. ground cloves
1 T. ground coriander
For the Asian-Lime Sauce—
Stir Together:
3 T. ginger, coarsely chopped
2 T. garlic, coarsely chopped
3/4 cup rice vinegar
1/2 cup low-sodium soy sauce
1/2 cup ketchup
1/2 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/3 cup brown sugar
1/4 cup hoisin sauce
2 T. dark sesame oil
1 T. crushed red pepper flakes
Grill; Serve with:
Cucumber Salad
Asian-Lime dipping sauce
Puree in blender the mint leaves, sugar, vinegar, ginger, and red pepper flakes for the Cucumber Salad.
Toss with thinly sliced cucumber. Serve chilled.
To prepare two racks of spareribs first remove the skirt flap from the sinew side of the ribs. This can be grilled. Then, cut off the breast plate and feather bones. This can be grilled.
Remove the sinewy membrane by pulling with a paper towel. Trim some of the unnecessary fat from the ribs. “Dock” the meat with a fork between the bones for extra flavor.
Combine ingredients for rub and apply to ribs. Cover and refrigerate for 1 hour. Roast ribs at 250° for about 2 hours. This isn’t an exact science so check the ribs after 1 1/2 hours. The meat should pull away from the bones and the fat should be rendered. Roasting may take longer.
Stir together ingredients for sauce. Brush on roasted racks of ribs before grilling.
Grill over medium-high heat a total of 15 minutes. Serve ribs with Asian-Lime Sauce and chilled mint cucumbers.
Here are [Email]C@H's[/Email] notes on grilling the ribs:
- preheat the grill to med-high
- coat the ribs with the sauce and place on grill
- when they begin to develop a little black char on them, flip and brush again with the sauce.
- repeat this process at least twice so that the ribs become well glazed and nicely charred. This should take only about 15 minutes.
- Allow the ribs to rest 10 minutes before cutting the ribs into serving pcs.
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I'm going to only do one rack (half the recipe) of ribs for us. I'm drooling over this recipe
To be reviewed Monday, May 26th.We haven't done ribs in a while, so here we go -
Asian Lime Ribs
(Cuisine at home, August 2002, Issue 34, p. 15)
Makes: 26 Spareribs Total Time: About 3 1/2 Hours
For the Cucumber Salad—
Puree in Blender:
10 –15 fresh mint leaves
1/4 cup sugar
1/4 cup rice vinegar
2 t. fresh ginger, chopped
1/2 t. crushed red pepper flakes
Toss with:
1 English cucumber, thinly sliced (about 4 cups)
For Rib Rub—
Combine; Rub on Two Racks of Spareribs:
2 T. ground cinnamon
2 T. kosher salt
2 T. black pepper
1 T. ground cloves
1 T. ground coriander
For the Asian-Lime Sauce—
Stir Together:
3 T. ginger, coarsely chopped
2 T. garlic, coarsely chopped
3/4 cup rice vinegar
1/2 cup low-sodium soy sauce
1/2 cup ketchup
1/2 cup chopped fresh cilantro
1/3 cup fresh lime juice
1/3 cup brown sugar
1/4 cup hoisin sauce
2 T. dark sesame oil
1 T. crushed red pepper flakes
Grill; Serve with:
Cucumber Salad
Asian-Lime dipping sauce
Puree in blender the mint leaves, sugar, vinegar, ginger, and red pepper flakes for the Cucumber Salad.
Toss with thinly sliced cucumber. Serve chilled.
To prepare two racks of spareribs first remove the skirt flap from the sinew side of the ribs. This can be grilled. Then, cut off the breast plate and feather bones. This can be grilled.
Remove the sinewy membrane by pulling with a paper towel. Trim some of the unnecessary fat from the ribs. “Dock” the meat with a fork between the bones for extra flavor.
Combine ingredients for rub and apply to ribs. Cover and refrigerate for 1 hour. Roast ribs at 250° for about 2 hours. This isn’t an exact science so check the ribs after 1 1/2 hours. The meat should pull away from the bones and the fat should be rendered. Roasting may take longer.
Stir together ingredients for sauce. Brush on roasted racks of ribs before grilling.
Grill over medium-high heat a total of 15 minutes. Serve ribs with Asian-Lime Sauce and chilled mint cucumbers.
Here are [Email]C@H's[/Email] notes on grilling the ribs:
- preheat the grill to med-high
- coat the ribs with the sauce and place on grill
- when they begin to develop a little black char on them, flip and brush again with the sauce.
- repeat this process at least twice so that the ribs become well glazed and nicely charred. This should take only about 15 minutes.
- Allow the ribs to rest 10 minutes before cutting the ribs into serving pcs.
-------
I'm going to only do one rack (half the recipe) of ribs for us. I'm drooling over this recipe
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
