AFRICAN RIBS WITH PEANUT SAUCE

Yield: 1 Servings 2 1/2 pounds Pork backrib 1/4 cup Oil 1 cup Onion -- minced 3 cup Chicken broth 1 tablespoon Coriander seed -- finly Crushed Salt, pepper Chili oil 1 6 1/2 ounce 1 Eggplant -- cubed Juice 1/2 lemon Steamed carrots and green Beans 2 teaspoon Paprika can Roasted shelled peanuts Broil ribs till brown. Heat 3 tablespoonls oil in large pot. Saute onion and garlic until tender. Add chicken broth and coriander seeds. Season to taste with salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender. Place peanuts in blender with remaining 1 tablespoonls oil. Blend until finely ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until eggplant in tender stirring occasionally. Adjust salt and pepper to taste. Add green beans and carrots before serving or serve vegetables alongside with stew. Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts. Stir into sauce after eggplant is cooked.

CAJUN BACK RIBS

Yield: 1 Servings 4 pounds Pork ribs 3 tablespoon Paprika 1/2 teaspoon Red pepper flakes 1 tablespoon Garlic powder 2 teaspoon Oregano 2 teaspoon Thyme 1/2 teaspoon Salt 1/2 teaspoon White pepper 1/2 teaspoon Cumin 1/4 teaspoon Nutmeg Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot. Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.

ORANGE COUNTRY STYLE RIBS

Yield: 1 Servings 4 pounds pork country-style ribs 6 ounces can tomato paste 1/2 cup brown sugar -- packed 1/4 cup frozen orange juice : concentrate -- thawed 2 tablespoon red wine vinegar 1 tablespoon mustard 1 tablespoon worcestershire sauce 1/2 teaspoon pepper Cut ribs into 1 rib portions. For sauce, combine remaining ingredients; mix well. Place a large piece of foil over coals beneath grill to catch dri[[ings. Place ribs on grill, about about 6 inches above slow coals. Close hood of grill and cook about 20 min. turn ribs and cook, covered, 20 min. more. Brush ribs with sauce and cook covered , 25-35 min.more or until done, turning and basting frequently with sauce. Watch carefully so ribs don't burn.

ORANGE SAUCE FOR RIBS

Yield: 1 Servings 1/3 cup Orange marmalade 1/4 cup Soy sauce 2 teaspoon Cornstarch 1/4 cup Lemon juice 1 cl Garlic, minced 2 tablespoon Water Combine marmalade, lemon juice, soy sauce and garlic in saucepan. Mix cornstarch and water until smooth. Stir into marmalade mixture. Cook, stirring constantly until mixture thickens and boils. Parboil good supply of ribs about 20 min. in boiling water. Can be frozen in foil until ready for use. Grill ribs and brush with Sauce. Turn and brush again until all of Sauce is used up.

KALBI KUI -BROILED SHORT RIBS

Yield: 6 Servings -Chris Andrews -VVFV44B -Posted on *P 9/5/92 4 pounds Short ribs MARINADE 3 tablespoon Toasted sesame seeds 3 tablespoon Salad oil 1/4 cup Soy sauce 1/3 cup Onion; finely minced 1/4 cup Green onion; -finely minced -Garlic clove; minced 1/4 teaspoon -Pepper 2 teaspoon Ginger; minced 2 teaspoon -sugar Cut ribs in 2-1/2"x 2" pieces and score surfaces. Combine marinade ingredients and soak ribs for 1-2 hours. Place on cold broiler pan; broil on middle rack position 10-12 minutes on each side or until of desired doneness. Be heavy handed on the garlic and ginger if you like. Get the butcher to slice the short ribs very thin 1/4" or less. And broil over coals. This and steak teriyaki is a favorite island picknic item. Aloha Chris.

KITTY BERKOWITZ'S INDOOR BABY BACK RIBS

Yield: 4 Servings 4 pounds BABY BACK RIBS 1/4 cup SMOKE FLAVORING 1/4 cup TOMATO SAUCE 3/4 cup HICKORY SMOKE B-B-Q SAUCE 1 teaspoon SALT PLACE RIBS IN A LARGE ROASTING PAN. MIX REMAINING INGREDIENTS TOGETHER AND POUR OVER RIBS. TURN TO COAT BOTH SIDES. LET STAND FOR 1 HOUR. PREHEAT OVEN TO 500 DEG.F. BAKE RIBS UNCOVERED FOR 10 MINUTES. REDUCE HEAT TO 250 DEG.F. COVER PAN WITH FOIL AND BAKE FOR 2 HOURS. BASTE OCCASIONALLY.

KOHL'S SPARE RIBS

Yield: 5 Servings 5 pounds Spareribs 1 Bottle catsup ==OR== 1 - 15 ounces can tomato sauce 2 tablespoon Brown sugar ==OR== syrup 2 tablespoon Worcestershire sauce 2 tablespoon Flour 1 tablespoon Hot dry mustard 1 tablespoon Chili powder 1 teaspoon Ground cloves 1 teaspoon Salt 1/2 teaspoon Pepper 1 medium Can crushed pineapple Cut ribs into sections of two bones each. Grease a pan with oil. Mix together catsup, brown sugar, and Worcestershire sauce. Mix together flour, mustard, chili powder, cloves, salt and pepper. Combine dry and liquid mixtures with crushed pineapple. Lay meat in layers in a pan, with some sauce in between, then top all with remaining sauce. Bake at 300 degrees for 1 hour or until done. Brown under broiler, turning pieces over to brown both sides. Watch carefully and do not allow sauce to burn. In fact, it's best to remove the sauce until ribs are browned, and then spread it over the ribs after browning. Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A Collection of Recipes from the Kitchen of Joyce & Clem Kohl

KOREAN BARBEQUED SHORT RIBS

Yield: 1 Servings 5 pounds Beef short ribs, 2 1/2" long MARINADE 1 tablespoon Sesame seeds 1 cup Soy sauce 2 tablespoon Mirin (sweet rice wine) or -sherry 3 tablespoon sugar 2 teaspoon Fresh ginger, finely minced 4 each Garlic cloves, crushed 2 tablespoon Dried red pepper, chopped Toast sesame seeds in pan over low flame. Grind sesame seeds in mortar and pestle and add to mreinade. Place ribs in a large plastic bag. Combine marinade ingredients and pour over ribs, pressing air out of bag and sealing securely. Marinate in refrigerator at least 4 hours. Remove ribs from bag, shaking off excess marinade. Grill ribs over hot mesquite 15 to 20 minutes, turning and basting just before removing from the grill. Ribs are ready when brown and crispy.

KOREAN RIBS

Yield: 6 Servings 4 pounds Beef short ribs, 2 1/2" LONG 2/3 cup Kikkoman Teriyaki sauce 1 tablespoon Toasted sesame seeds 1 teaspoon sugar 2 teaspoon Tabasco sauce 2 Lg. cloves garlic, pressed Score meaty side of ribs opposite bone, 1/2" apart, 1/2" deep, lengthwise and crosswise. Place ribs in large plastic bag. Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs. Press air out of bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally. Remove ribs and broil or grill 4" from heat

KOREAN SHORT RIBS

Yield: 1 Servings 1 cup Soy sauce -- (not heavy or : di 1/3 cup Brown sugar 5 cup Garlic -- minced or crushed 3 tablespoon vegetable oil -- or sesame The following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic spelling I've seen used in Hawaii and in Korean rest. in U.S. The following is a recipe for Korean Short Ribs, Kal Bi (that's the phonetic spelling I've seen used in Hawaii and in Korean rest. in U.S. Combine all the ingredients into a pan and marinate up to abt 4 to 5 pounds of beef short ribs. Marinate at least 2 hrs, preferably overnight. Ribs can be left whole or they can be English cut by the butcher or market. Au- thentic Korean style is to slice very carefully and very thinly while "unrolling" the rib as you go. If done correctly, you'll end up with a strip of meat the width of the bone x abt 6" to 9" long of uniform thickness with the bone still attached by the cartilage or membrane on the bone. Grill over hot coals quickly try for medium rare. Serve with white steamed rice and an oriental salad or veggie for side dish. It's super easy and quick. Good for BBQ w/ friends. And for those that are lucky enuf to live in Maui, these are availabel fresh daily at Azeki's Meat Market, Kihei. People buy them there and take them home to BBQ for visiting friends from the Mainland. They will also pack them up for you frozen with advance no- tice so you can take them home with you on the air plane at no extra charge! We brought home 20 pounds to SFO and they were no worse for the travel. I've talked to people that took them all the way to Chicago with no problems. Last time I was there, a lady from Seattle was arraaging for them to ship 120 pounds , frozen. She was hosting a dinner party for 45 people and she wanted some for the freezer for future use.

Copyright (c) 2007, All Rights Reserved - Healthy Recipes