Sticks to the Ribs

Sticks to the Ribs. We end the week with recipes for ribs. I love ribs. They are messy and fun and if made right absolutely delicious. These last couple of recipes have a Chinese flavor to them. As you look back over the recipes I have given you will notice that there is a variety of influences in my cooking. I grew up in the San Francisco Bay Area and the ethnic mix there has influenced not only my cooking but my life. Like a large number of people who call themselves Americans I am a mixture of ethnic groups. I am predominantly Irish and Scottish. I also have Cherokee, English and Pennsylvania Dutch in me. I am proud to have friends of many different races, colors, creeds, religions, and sexual orientations. We are all members of the human race and we all have the same needs, wants, hopes, and dreams. We have one little fragile blue-green planet to live on that we need to treasure and care for. It is in the sharing of our differences in food, culture, philosophies, etc. that we can teach others to realize that in the end we are all one.


Chinese BBQ Ribs
Serving Size: 6
Preparation Time:0:15 - Start to Finish Time: 3:00
"A summer favorite with a twist of the Orient for the cold winter months."

Amount Measure Ingredient -- Preparation Method
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5½ pounds pork country-style ribs
1 teaspoon salt
½ teaspoon pepper
½ teaspoon mustard powder
½ teaspoon five-spice powder
½ teaspoon cayenne pepper
1 cup Chinese BBQ Sauce – See recipe for Chinese BBQ Sauce follows

Mix the dry spices together and rub into the ribs on all sides. Let marinate for 30 minutes.

Heat oven to 350°F. Place ribs on a broiler or racked pan large enough to spread out single file. Bake for 1½ hours. Raise heat to 425°F. Brush ribs with Chinese BBQ sauce. Bake for 15 minutes. Turn ribs over and brush with sauce. Bake for 15 minutes.

Per Serving: 684 Calories; 53g Fat (71.1% calories from fat); 48g Protein; trace Carbohydrate; trace Dietary Fiber; 195mg Cholesterol; 520mg Sodium. Exchanges: 0 Grain(Starch); 7 Lean Meat; 0 Vegetable; 4 Fat; 0 Other Carbohydrates.


Chinese BBQ Sauce
Serving Size: 4
Preparation Time: 0:10 - Start to Finish Time: 0:40
"A great tasting sauce with the flavors of the Orient."

Amount Measure Ingredient -- Preparation Method
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4 whole shallots -- minced
3 cloves garlic -- minced
1 teaspoon fresh ginger root -- minced
1 tablespoon olive oil
6 ounces no salt added tomato paste
¼ cup hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon low-sodium soy sauce
2 tablespoons Dijon mustard
¼ teaspoon crushed red pepper
4 tablespoons molasses

Heat oil in saucepan on medium. Add shallots, garlic and ginger. Cook until softened. Add rest of ingredients and cook until it starts to bubble, stirring to prevent burning.

Notes: This can be used as a basting sauce or as a condiment.

Per Serving: 177 Calories; 5g Fat (21.6% calories from fat); 3g Protein; 34g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 586mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 1½ Other Carbohydrates.


Cherry Ribs
Serving Size: 8
Preparation Time:0:10 - Start to Finish Time: 12:00
"Fall off the bone tender and sweet ribs. Yummy!"

Amount Measure Ingredient -- Preparation Method
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4 pounds pork country-style ribs
8 ounces no salt added tomato sauce
2 tablespoons balsamic vinegar
½ cup brown sugar, packed
1 whole shallot -- finely minced
1 clove garlic -- finely minced
2 tablespoons molasses
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
12 ounces cherry cola

Trim excess fat off of ribs. Put in a glass container.

Mix all ingredients except cherry cola together. Pour over ribs. Cover and refrigerator for several hours or overnight.

Put ribs in a crockpot. Pour sauce over ribs. Add cherry cola.

Cook on LOW 8 to 10 hours or HIGH 4 to 5 hours.

Per Serving: 470 Calories; 29g Fat (55.7% calories from fat); 27g Protein; 25g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 137mg Sodium. Exchanges: 3½ Lean Meat; ½ Vegetable; 0 Fruit; 2 Fat; 1½ Other Carbohydrates.


Plum Good Ribs
Serving Size : 6
Preparation Time :0:15 - Start to Finish Time: 2:00
"A great rib with the sweet taste of Chinese plum sauce."

Amount Measure Ingredient -- Preparation Method
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5 pounds pork country-style ribs
½ teaspoon seasoned salt
½ teaspoon seasoned pepper
½ teaspoon mustard powder
½ teaspoon five-spice powder
½ small sweet onion -- minced fine
1 clove garlic -- minced fine
1 teaspoon ginger root -- minced fine
1 tablespoon olive oil
6 ounces no salt added tomato paste
¼ cup plum sauce
1 tablespoon rice wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon Dijon mustard
1 tablespoon molasses

Mix salt, pepper, mustard powder and five spice together. Rub onto ribs and let them marinate for 30 minutes.

Heat oven to 350°F. Put ribs on a broiler pan or racked pan large enough to spread out single file. Bake for 1 1/2 hours.

While ribs are cooking make sauce.

Heat olive oil in saucepan and add onions. Cook until caramelized. Add ginger and garlic and cook a couple minutes more.

Add tomato paste, plum sauce, rice wine vinegar, soy sauce, Dijon mustard and molasses. Heat until boiling. Reduce heat and simmer for 30 minutes.

Raise heat to 425°F.

Brush ribs with sauce and bake for 15 minutes.

Turn ribs over and brush other side with sauce and bake for 15 minutes.

Serve with additional sauce.

Per Serving: 697 Calories; 51g Fat (66.2% calories from fat); 45g Protein; 13g Carbohydrate; 2g Dietary Fiber; 178mg Cholesterol; 466mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1½ Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.