Ginger Mahogany Ribs

Unknown

Hats off to Nature Boy for a great recipe. Followed recipe almost to the letter, & came up with a winner the first time out. (Only deviated a little - used 1/2 & 1/2 instead of whipping cream, & didn't have any sesame oil, so I grabbed the bag of frozen sesame bagels out of the freezer, knocked 'em around a little, collected seeds, & gave 'em the old mortar & pestle treatment. Lightly browned the cracked seeds in oil prior to putting in the ginger & scallions for the sauce.) Used a small handful of hickory chips & a little chunk of apple for smoke. Not exactly a spur of the moment recipe, but certainly worth the effort; we'll be having this again - Thanx Chris...ERIC

Nature Boy

E.B.,
LOL. I'll try and picture you knocking those sesame seeds off the bagels! That musta been classic material...didjya get it on video?[p]Happy you enjoyed. Yeah, it takes some time and effort, but it's a nice treat if you like your meat generously flavored as my wife's family does. They really end up an amazing color too. It's been a while since I have cooked that. You have inspired me to pull out the mortar pestal and do it again! Thanks for the report.[p]Just heading out to the inlaws to eat some homade Vietnamese food...yeah late dinner. Cheers!
Chris

Unknown

Nature Boy,
Hey these sound good for a change up to standard bbq ribs... just checked out the recipe... what is the recipe for the "Finishing sauce"???

Nature Boy

G'Mornin' Nardi,[p]The sauce recipe is immediately below the rib recipe in the new recipe section. I'll slip in the link below![p]Have fun!
Chris
[ul][li]Ginger Mahogany Sauce[/ul]