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barbecue back rib
at recipeseasy.com
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Barbecued Baby Back Rib Rub
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Yield: 4 Servings
4 Alligator tail steaks, cut
-about 3/4" thick
Cardini's Lime Dill Dressing
Lime slices
Fresh ground black pepper
Cayenne pepper
Marinate steaks in the lime dill dressing... if unavailable,
dressing ingredients are (per label): Soybean oil, Water, Mustard,
Lime juice concentrate, Sea salt, Garlic, Onion, Spices (??), Herbs
(??), and Dill. (Use your imagination !!).
Marinate meat in dressing several hours, discard dressing-marinade.
Grill meat over hot coals or medium heat on a gas grill for about 10
minutes each side. Brush with fresh dressing when grilling and
turning.
Garnish with lime slices.
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ORIENTAL BEEF SHORT RIB BARBECUE
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Yield: 4 Servings
BARB DAY - GWHP32A-----
1 lb Sirloin steak -- or top
Round
8 oz Mushrooms; fresh -- sliced
Cut 3/4" thick -- boneless
6 oz Pea pods; frozen --
Defrosted
1/4 c Dry sherry
4 c Lettuce -- thinly sliced
1/4 c Soy sauce -- reduced sodium
If
Chow mein noodles (optional)
Desired
1 tb Cornstarch
(optional)
3 tb Vegetable oil -- divided
Preparation time: 30 minutes Cut the steak into 1/8" thick strips.
(This is much easier to do if the meat is partially frozen). If meat
is partly frozen, allow to thaw and then dry the meat. Combine
sherry, soy sauce and cornstarch; pour over the meat, stirring to
coat. Heat 2 tb. oil in a large nonstick skillet over medium high
heat. Add mushrooms and pea pods; stir-fry 3 to 4 minutes. Remove
vegetables; reserve. Drain marinade from beef and reserve. Add
remaining oil to the skillet. Stir-fry beef strips (1/2 at a time), 1
to 2 minutes. Return vegetables, beef and marinade to the skillet;
cook and stir until sauce thickens. Serve beef mixture over the
lettuce. Garnish with the noodles and pepper slices if desired.
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ORIENTAL SHORT RIB BARBECUE
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Yield: 6 Servings
1 lb Bulk pork sausage
1 md Chopped bell pepper
4 oz Can sliced mushrooms
2 tb Soy sauce
1 md Chopped onion
6 oz Pkg rice
8 oz Can sliced water chestnuts
3 c Chicken broth OR 3 cup water
-and 2 tablespoon chicken
Bouillon may be used
Crumble sausage into 2 quart casserole. Add onion, bell pepper, and
drained mushrooms. Cover and microwave on high for 5-7 minutes
stirring once. Drain on paper towel, set aside. Combine soy sauce,
rice, drained chestnuts, and chicken broth. COver and microwave on
high for 6-7 minutes. Stir. Then cover and microwave on medium, 50
percent power, for 30-35 minutes. Stir in sausage mix, cover and
microwave on medium 15-20 minutes until rice is tender and dry.
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RIB SHACK BARBECUE SAUCE
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Yield: 1 Servings
1 c Catsup
1 tb Worcestershire Sauce
1 c Water
1/4 c Vinegar
1 tb Sugar
1 ts Salt
1 ts Celery Seed
3 ds Bottled Hot Pepper Sauce
Combine all of the ingredients in a small saucepan. Heat to boiling,
then reduce the heat and simmer for 30 minutes. Makes enough sauce
for basting pork loin back ribs, pork chops or roast, chicken or
hamburgers.
from Gloria Pitzer's Secret Recipe Books
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TANGY SHORT RIB BARBECUE
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Yield: 4 Servings
1 lb Scarlet runner beans; fresh
1/2 md Red onion; thinly sliced
1 Clove garlic; minced
6 tb Olive oil
2 tb Red wine vinegar
1/2 ts Salt
Freshly ground black pepper
1 pn Paprika
1 ts Prepared mustard
Wash the beans, snap off the ends, and French-cut into lengthwise
strips. Steam briefly, until just tender; drain thoroughly, and place
in a large bowl with the onion and garlic. Toss well.
Combine the remaining ingredients to make a dressing. Pour over the
beans, toss well, and refrigerate for an hour or two before serving
to blend flavors.
Serves 4 or 5.
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VENISON RIB BARBECUE
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Yield: 1 Servings
2 lb Deer neck and shank
24 Pearl onions
1 1/2 Onion, chopped
1 lb Fresh mushrooms, chopped
1 tb Tomato sauce
3 tb Wine, sherry or port
2 c Beef stock
2 c Wine, dry red
3 tb Flour
1/4 ts Salt
2 tb Butter
Cut meat from bones into chunks about 3/4". Heat 1/4 stick of butter
in a large steel or aluminum pot. Add 1 tsp olive oil to retard
burning. Brown deer chunks until well-seared, then add sherry or port
and cook for 10 minutes more. Remove from pot and set aside. To the
liquid remaining in the pan add pearl or chopped onion and brown
until golden. Add tomato paste, stirring in well. Add flour and stir
into mixture. Return deer to pot, adding stock. Add 1/3 the red wine,
bring to a boil, then simmer for 3 hours or until tender, adding wine
by 1/3 until used up. Add mushrooms 30 minutes before serving. Serve
over buttered noodles or rice.
Suggestions: Leave out mushrooms and substitute chopped carrots at
start.
Recipe date: 12/31/67
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Oriental Beef Short Rib Barbecue
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Yield: 6 servings
1 2 lb. sirloin steak, cut 2
To 2 1/2" thick
1 ts Finely shredded lemon peel
1/2 c Lemon juice
1/3 c Cooking oil
2 tb Sliced green onion
4 ts Sugar
1 1/2 ts Salt
1 ts Worcestershire sauce
1 ts Prepared mustard
1/8 ts Pepper
Score fat edges of steak.Place meat in a shallow baking dish.Combine
remaining ingredients.Pour over steak.Cover;let stand 4 hours in the
refrigerator or overnight,turning steak several times. Remove steak
from marinade,reserving marinade.Pat excess moisture from steak with
paper towels. Grill steak over medium-hot coals 17 to 20
minutes.Turn;cook 15 to 17 minutes more for medium-rare.Heat reserved
marinade on grill. Remove steak to serving platter.Carve steak across
the grain;spoon marinade over slices.Makes 6 servings.
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Tangy Short Rib Barbecue
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Yield: 4 servings
3 lb Lamb spare ribs
1 cn Pineapple,crushed(8oz)
1/4 c Vinegar
1 Garlic clive,finely chopped
1/4 c Honey
1 ts Worcestershire sauce
1 ts Salt
1/8 ts Pepper
1/4 ts Ginger
1. Place spare ribs on a rack in a shallow roasting pan; bake in
preheated 325'F. oven 1 1/2 hours.
2. Drain off drippings.
3. Combine remaining ingredients, mixing well; pour over lamb.
4. Bake 45 minutes, basing lamb with pineapple mixture frequently
during baking period.
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Venison Rib Barbecue
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Yield: 6 servings
1 cn Evaporated milk 1 tb Vanilla extract
1 cn Sweetened condensed milk 1/2 Lemon; juice only
2 c Sugar 8 Eggs
1/4 c Water
Preheat oven to 375 . Mix eggs, condensed milk, evaporated milk, 1
cup of the sugar, vanilla and lemon juice in large bowl. Mix well, no
solids allowed, and the sugar must blend very evenly. (Add a little
bit of Amaretto or Bailey's Irish Cream if you feel adventurous, or a
little softened cream cheese). In a meat loaf or bread mold, put the
remaining 1 cup of sugar and the water tilt the mix so that becomes a
syrupy mix. Heat on high, watching it and moving it every once in a
while to spread the heat evenly. When it starts to turn brown, take
it off the heat. The syrup should be a medium caramel color. Put it
in the freezer and let it set. After the caramel sets, pour in the
flan mixture you made in the bowl. Cover TWICE and seal well with
aluminum foil. Put the mold inside another larger pan (double boiler)
and fill the middle with water so that it almost reaches the edge of
the inside mold. It is VERY important to seal the top of the mold; if
steam or hot air gets inside the flan will not come out creamy and
firm (it will look like swiss cheese on the outside). Set oven to
BAKE and cook for 1 hour. Turn oven off and let it cool, then take
the flan out, remove from the larger pan and put it in the fridge to
cool. Ought to serve 8 or so, but I've seen it serve 1 over 3-days.
It will last quite a bit as long as it is refrigerated. +++++DON'T
FORGET TO SEAL THE PAN REALLY WELL! (BOOM! DIET'S DEAD!) Recipe from
Juan Jiminez, GEnie Shared by Barb Day.
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Venison Rib Barbecue RBTN28A
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Yield: 4 servings
1 lb Steak, cut in thin strips 1/2 c Sliced onion *
2 tb Oil 2 tb Soy sauce
4 oz Drained mushrooms 2 tb Cornstarch
1 1/2 c Sliced celery 1/2 c Water
1 c Sliced green pepper
In skillet, brown venison steak in oil. Add vegetables, soup & soy
sauce. Cover, cook over low heat 20 min. or until meat is tender.
Stir now & then. Blend cornstarch & water then stir into meat &
vegetables. Cook, stirring until thickened. Serve with hot rice. *
onions can be substituted with 1 can beef or onion soup for every 1/2
cup onions
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