SusanL
09-17-2006, 06:51 AM
This recipe was posted in our Wed. edition of the local newspaper. I decided this morning I would make up my grocery list to include this recipe today. DH comes back from running and announces that he needs to lose 15 lbs., don't make anything but salads this week~arrgh! Has anyone made this recipe? Here it is...and th Sonaran Ribs with Pico de Gallo plus Sweet Thai Ribs.
COUNTRY-STYLE RIBS BARBECUE
Preparation 10 minutes; marinating and grill lighting time 30 to 60 minutes; cooking time 8 minutes.
For the rub:
2 teaspoons coarse (kosher) salt
2 teaspoon sweet paprika
2 teaspoons brown sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 pounds country-style pork ribs
For the glaze:
2 tablespoons butter
2 tablespoons bourbon (or apple cider)
1 tablespoon brown sugar
1/2 teaspoon liquid smoke (optional)
3/4 cup of your favorite barbecue sauce
Make the rub: Place the salt, paprika, brown sugar, pepper and garlic powder in a small bowl and mix with your fingers, breaking up any lumps.
Sprinkle the rub over the ribs on both sides, rubbing it into the meat. Place on a tray, cover with plastic wrap and refrigerate for 30 to 60 minutes while you make the glaze and light the grill.
Make the glaze: Place the butter, bourbon, brown sugar and liquid smoke in a small saucepan. Boil over high heat until syrupy, 2 minutes.
Outdoor grilling instructions: If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.
Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks, and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with glaze. Baste both sides again with glaze right before serving.
Indoor grilling instructions: If using a fireplace or built-in grill, grill the ribs as described above.
If using a grill pan, preheat it over a medium flame. Use a tightly folded paper towel dipped in oil to lightly oil the raised ridges of the pan. Grill the ribs as described above.
If using a contact grill (such as a panini press), preheat to high. Place the ribs on the grill surface and grill for 3 to 4 minutes, rotating them after 1 1/2 minutes to lay on a handsome crosshatch of grill marks. There is no need to turn the ribs, as a contact grill cooks from both sides.
Transfer the ribs to plates or a platter. Serve the barbecue sauce on the side or brush it on the meat during the last minute of cooking and serve the remaining sauce on the side.
Makes 4 servings.
Source: Steven Raichlen, courtesy of the National Pork Board
SONORAN RIBS WITH PICO DE GALLO
Preparation 15 minutes; marinating and grill lighting time 30 to 60 minutes; cooking time 8 minutes)For the rub:
2 teaspoons pure chili powder
2 teaspoons garlic salt
1 teaspoon cracked black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 pounds country-style pork ribs
For the glaze:
2 tablespoons butter
1 clove garlic, minced
1 tablespoon minced fresh cilantro
2 tablespoons tequila (optional)
For the pico de gallo (salsa):
1 large, ripe red tomato, finely chopped
1/2 medium-sweet white onion, finely diced
1 to 2 jalapeno chilies, finely chopped (for a milder salsa, seed the chilies)
4 red radishes, finely diced (optional)
3 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice, or to taste
Coarse (kosher) salt
Combine the ingredients for the rub; sprinkle the rub over the ribs on both sides, rubbing it into the meat. Place on a tray, cover with plastic wrap, and refrigerate for 30 to 60 minutes while you make the glaze and light the grill.
Make the glaze: Melt the butter in a small saucepan over medium heat. Add the garlic and cilantro and cook, stirring, over medium heat until fragrant but not brown, 2 minutes. Add the tequila, if using, and boil for 1 minute.
Make the pico de gallo: Combine the tomato, onion, chili or chilies, radishes (if using), cilantro and lime juice in a mixing bowl and stir to mix. Adjust the seasoning, adding salt to taste, and lime juice as needed.
Outdoor grilling instructions: If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.
Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with glaze. Baste both sides again with glaze right before serving.
Indoor grilling instructions: If using a fireplace or built-in grill, grill the ribs as described above.
If using a grill pan, preheat it over a medium flame. Use a tightly folded paper towel dipped in oil to lightly oil the raised ridges of the pan. Grill the ribs as described above.
If using a contact grill (such as a panini press), preheat to high. Place the ribs on the grill surface and grill for 3 to 4 minutes, rotating them after 1 1/2 minutes to lay on a handsome crosshatch of grill marks. There is no need to turn the ribs, as a contact grill cooks from both sides.
Serve the pico de gallo spooned over the ribs or in a bowl on the side.
Makes 4 servings.
Nutrition information per serving: 300 calories, 19 g total fat (8 g saturated), 100 mg cholesterol, 550 mg sodium, 6 g carbohydrate, 26 g protein, 2 g fiber.
Source: Steven Raichlen, courtesy of the National Pork Board
SWEET THAI COUNTRY-STYLE RIBS
(Preparation 15 minutes; marinating and grill lighting time 1 to 2 hours; cooking time 8 minutes)
For the wet rub:
4 cloves garlic, roughly chopped
1/4 cup roughly chopped fresh cilantro or basil leaves
2 teaspoons coarse (kosher) salt
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
3 tablespoons vegetable oil, or as needed
1 1/2 to 2 pounds country-style ribs
1 cup Thai sweet chili sauce for basting and serving
1/4 cup finely chopped dry-roasted peanuts
Make the wet rub: Place the garlic, cilantro or basil, salt, coriander and pepper in a food processor and pulse until finely chopped. Add the lime juice and enough oil to obtain a loose paste.
Arrange the ribs in a baking dish and pour the wet rub over them, spreading it on both sides with a rubber spatula. Cover and marinate for 1 to 2 hours in the refrigerator, turning the ribs once or twice.
Outdoor grilling instructions: If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.
Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with some of sweet chili sauce and again right before serving.
Indoor grilling instructions: If using a fireplace or built-in grill, grill the ribs as described above.
If using a grill pan, preheat it over a medium flame. Use a tightly folded paper towel dipped in oil to lightly oil the raised ridges of the pan. Grill the ribs as described above.
If using a contact grill (such as a panini press), preheat to high. Place the ribs on the grill surface and grill for 3 to 4 minutes, rotating them after 1 1/2 minutes to lay on a handsome crosshatch of grill marks. There is no need to turn the ribs, as a contact grill cooks from both sides.
Transfer the ribs to plates or a platter and brush with more chili sauce.
Sprinkle with peanuts. Serve any remaining chili sauce on the side.
Makes 4 servings.
Nutrition information per serving: 340 calories, 23 g total fat (5 g saturated), 65 mg cholesterol, 830 mg sodium, 13 g carbohydrate, 21 g protein, 1 g fiber.
Source: Steven Raichlen, courtesy of the National Pork Board
COUNTRY-STYLE RIBS BARBECUE
Preparation 10 minutes; marinating and grill lighting time 30 to 60 minutes; cooking time 8 minutes.
For the rub:
2 teaspoons coarse (kosher) salt
2 teaspoon sweet paprika
2 teaspoons brown sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 pounds country-style pork ribs
For the glaze:
2 tablespoons butter
2 tablespoons bourbon (or apple cider)
1 tablespoon brown sugar
1/2 teaspoon liquid smoke (optional)
3/4 cup of your favorite barbecue sauce
Make the rub: Place the salt, paprika, brown sugar, pepper and garlic powder in a small bowl and mix with your fingers, breaking up any lumps.
Sprinkle the rub over the ribs on both sides, rubbing it into the meat. Place on a tray, cover with plastic wrap and refrigerate for 30 to 60 minutes while you make the glaze and light the grill.
Make the glaze: Place the butter, bourbon, brown sugar and liquid smoke in a small saucepan. Boil over high heat until syrupy, 2 minutes.
Outdoor grilling instructions: If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.
Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks, and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with glaze. Baste both sides again with glaze right before serving.
Indoor grilling instructions: If using a fireplace or built-in grill, grill the ribs as described above.
If using a grill pan, preheat it over a medium flame. Use a tightly folded paper towel dipped in oil to lightly oil the raised ridges of the pan. Grill the ribs as described above.
If using a contact grill (such as a panini press), preheat to high. Place the ribs on the grill surface and grill for 3 to 4 minutes, rotating them after 1 1/2 minutes to lay on a handsome crosshatch of grill marks. There is no need to turn the ribs, as a contact grill cooks from both sides.
Transfer the ribs to plates or a platter. Serve the barbecue sauce on the side or brush it on the meat during the last minute of cooking and serve the remaining sauce on the side.
Makes 4 servings.
Source: Steven Raichlen, courtesy of the National Pork Board
SONORAN RIBS WITH PICO DE GALLO
Preparation 15 minutes; marinating and grill lighting time 30 to 60 minutes; cooking time 8 minutes)For the rub:
2 teaspoons pure chili powder
2 teaspoons garlic salt
1 teaspoon cracked black pepper
1 teaspoon dried oregano
1/2 teaspoon ground cumin
2 pounds country-style pork ribs
For the glaze:
2 tablespoons butter
1 clove garlic, minced
1 tablespoon minced fresh cilantro
2 tablespoons tequila (optional)
For the pico de gallo (salsa):
1 large, ripe red tomato, finely chopped
1/2 medium-sweet white onion, finely diced
1 to 2 jalapeno chilies, finely chopped (for a milder salsa, seed the chilies)
4 red radishes, finely diced (optional)
3 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice, or to taste
Coarse (kosher) salt
Combine the ingredients for the rub; sprinkle the rub over the ribs on both sides, rubbing it into the meat. Place on a tray, cover with plastic wrap, and refrigerate for 30 to 60 minutes while you make the glaze and light the grill.
Make the glaze: Melt the butter in a small saucepan over medium heat. Add the garlic and cilantro and cook, stirring, over medium heat until fragrant but not brown, 2 minutes. Add the tequila, if using, and boil for 1 minute.
Make the pico de gallo: Combine the tomato, onion, chili or chilies, radishes (if using), cilantro and lime juice in a mixing bowl and stir to mix. Adjust the seasoning, adding salt to taste, and lime juice as needed.
Outdoor grilling instructions: If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.
Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with glaze. Baste both sides again with glaze right before serving.
Indoor grilling instructions: If using a fireplace or built-in grill, grill the ribs as described above.
If using a grill pan, preheat it over a medium flame. Use a tightly folded paper towel dipped in oil to lightly oil the raised ridges of the pan. Grill the ribs as described above.
If using a contact grill (such as a panini press), preheat to high. Place the ribs on the grill surface and grill for 3 to 4 minutes, rotating them after 1 1/2 minutes to lay on a handsome crosshatch of grill marks. There is no need to turn the ribs, as a contact grill cooks from both sides.
Serve the pico de gallo spooned over the ribs or in a bowl on the side.
Makes 4 servings.
Nutrition information per serving: 300 calories, 19 g total fat (8 g saturated), 100 mg cholesterol, 550 mg sodium, 6 g carbohydrate, 26 g protein, 2 g fiber.
Source: Steven Raichlen, courtesy of the National Pork Board
SWEET THAI COUNTRY-STYLE RIBS
(Preparation 15 minutes; marinating and grill lighting time 1 to 2 hours; cooking time 8 minutes)
For the wet rub:
4 cloves garlic, roughly chopped
1/4 cup roughly chopped fresh cilantro or basil leaves
2 teaspoons coarse (kosher) salt
2 teaspoons ground coriander
1 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
3 tablespoons vegetable oil, or as needed
1 1/2 to 2 pounds country-style ribs
1 cup Thai sweet chili sauce for basting and serving
1/4 cup finely chopped dry-roasted peanuts
Make the wet rub: Place the garlic, cilantro or basil, salt, coriander and pepper in a food processor and pulse until finely chopped. Add the lime juice and enough oil to obtain a loose paste.
Arrange the ribs in a baking dish and pour the wet rub over them, spreading it on both sides with a rubber spatula. Cover and marinate for 1 to 2 hours in the refrigerator, turning the ribs once or twice.
Outdoor grilling instructions: If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.
Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with some of sweet chili sauce and again right before serving.
Indoor grilling instructions: If using a fireplace or built-in grill, grill the ribs as described above.
If using a grill pan, preheat it over a medium flame. Use a tightly folded paper towel dipped in oil to lightly oil the raised ridges of the pan. Grill the ribs as described above.
If using a contact grill (such as a panini press), preheat to high. Place the ribs on the grill surface and grill for 3 to 4 minutes, rotating them after 1 1/2 minutes to lay on a handsome crosshatch of grill marks. There is no need to turn the ribs, as a contact grill cooks from both sides.
Transfer the ribs to plates or a platter and brush with more chili sauce.
Sprinkle with peanuts. Serve any remaining chili sauce on the side.
Makes 4 servings.
Nutrition information per serving: 340 calories, 23 g total fat (5 g saturated), 65 mg cholesterol, 830 mg sodium, 13 g carbohydrate, 21 g protein, 1 g fiber.
Source: Steven Raichlen, courtesy of the National Pork Board