RIBS!!!

Primeggister1

I would like to try something really different that is surprisiingly good! Any ideas or recipes out there?

Richard Fl

What kind of ribs? BB,St Louis Beef, Shortribs??
here is one idea

Pork, Rack, Ribs, Oriental, Ginger Mahogany, Marinade/Cooking, Nature Boy

Caramelized ribs with ginger and stuff. A nice balance of sweet/spicy.


INGREDIENTS:
2 slabs Spare Ribs
2 Tbs Minced fesh ginger
2 Tbs Oil (I used Sesame and Olive)
3 Clove Garlic
3 Tbs Soy Sauce
1 tsp Kosher Salt
1 Tbs Rice Vinegar (or other vinegar)
1 tsp Cracked Black Pepper (I used Tellicherry)
2 Tbs Rice Wine (or other wine)
1 tsp Mustard Seeds
1 pinch Chinese 5-spice powder (STRONG!! use very little)
1 Tbs Onion Powder
1 cup Ginger Mahogany Ribs Finishing Sauce/See recipe
1/4 tsp Cinnamon




Preparation Directions:
1 With Mortar/Pestal pound the ginger, garlic, and kosher salt into a paste.
2 Add mustard seeds and peppercorns and pound until worked into paste.
3 Stir in remaining ingredients except finishing sauce.
4 Pour over ribs in a ziplock bag, and massage all over meat.
5 Marinate overnight if possible, or a few hours at room temp.
Cooking Directions:
1 Cook using your favorite method, brushing on finishing sauce during last 20-30 minutes. When adding finishing sauce, keep your egg at 300 or less, and flip frequently to prevent burning of sauce. It should caramelize without burning.
The method I used (and will use often now):
1 Cooked ribs at 300.
2 A drip pan full of water sat on a single firbrick.
3 2 firebricks on their sides supported my second grate over the drip pan.
4 Cooked for 4 hours bone down, rotating after 2 hours, and flipping after 3 hours.
5 I pulled out drip pan and firebrick, and applied the sauce over direct coals, but still used the elevated grate so the ribs would be further from the coals.
Special Instructions:
1 See Ginger Mahogany Ribs - Sauce recipe for finishing sauce.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: Nature Boy capell@erols.com

Source: BGE Forum, Nature Boy, 2001/01/14

Richard Fl

Sauce, Pork, Ginger Mahogany, Nature Boy

Ginger Mahogany Rib Sauce - Finishing sauce for ribs. Should caramelize nicely, and are not very "sloppy" ribs.


INGREDIENTS:
3 Green Onions (scallions)
1 Tbs Turbinado Sugar
2 Tbs grated fresh ginger
1/2 cup Water
2 Tbs Oyster Sauce (optional)
1/4 cup Whipping Cream
2 Tbs Hoisin Sauce
1 Tbs Butter
2 Tbs Ketchup
1 Tbs Olive or Sesame Oil
1 Tbs Rice Vinegar (or other vinegar)
Salt and Pepper to taste
1 tsp Sriracha Chili Sauce (or other chili pepper for heat)
2 Tbs Honey




Preparation Directions:
1 Sautee green onions and ginger in oil until soft.
2 Add remaining ingredients except cream/butter.
3 Simmer 20-30 minutes until sauce is reduced by a third.
4 Stir in whipping cream and butter. Set aside to cool.
Cooking Directions:
1 This finishing sauce is used with NB's Ginger Mahogany Ribs (see recipe). Brush the sauce on the ribs the last 20-30 minutes over a low fire (300 or less). Turn frequently until nicely caramelized, but not burnt.
Special Instructions:
1 Enjoy!! Please let me know what you think.


Servings: 1

Recipe Type
Sauce

Recipe Source
Author: Nature Boy capell@erols.com

Source: BGE Forum, Nature Boy, 2001/04/15

Ripnem

Primeggister,

Be'in that we (or Richard for now) is sharing recipes, I wonder if you'd share one of the famous dough recipes.

HungryMan

I have a batch rising now. I will mail you some.

Hoss

Google BBQ University.Mint Juliep ribs.

WessB

"Search" would be my first reply..only an individual can decide what is different or unique...and as far as rib recipes..they are countless..this site has a recipe section with no less than 10 different rib recipes..and you don't even need to send an e mail to get them..

Primeggister1

Thanks everyone for the help. I am currently working on my product, and have been extremely busy with that. It is a Rub call Cluck and Squeal. We have a splash page up and are starting on the construction of the web site. My full time job is crayz aswell so I do apologise for not sharing many recipes. I will get to it eventually.

WessB

I appreciate the response...

Kwood

I have Primeggister1's Rub Cluck and Squeal, it's fantastic! It's a really tasty rub, not too much heat, reminds me of home cooken' Eggcellent Job!!!

Kwood

I have Primeggister1's Rub Cluck and Squeal, it's fantastic! It's a really tasty rub, not too much heat, reminds me of home cooken' Eggcellent Job!!!

Kwood

I have Primeggister1's Rub Cluck and Squeal, it's fantastic! It's a really tasty rub, not too much heat, reminds me of home cooken' Eggcellent Job!!!

fishlessman

ten or so years ago we were all cooking cats ribs, these are great, main ingrediants are black mustard seeds and juniper berries. you want to cook these if your looking for something diferent. something also different is cutting the small section of ribs off a country rib loin roast, its the small fatty section thats usually discarded off the loin and either ground ip or cut into country ribs, the extra fat on those makes a great chinese style rib and the cook is hotter and faster, more like 325 direct raised grill

cats ribs, one of the best rib recipes ive used thru the years, no sauce needed or wanted with these

http://www.eggheadforum.com/index.php?option=com_recipes&Itemid=71&func=detail&id=118