Recipe Talk

In one of the late March 2006 or early May 2006 issues of Womans World, there was a recipe using Baby Back Ribs which was not using a Barbeque sauce. I can not remember the name of the recipe but remember it struck me at the time as sounding very nice. Could have some sort of Chinese sauce with it. Can anyone help me please??

Hawaiian Baby Back Oven-Roasted Ribs

recipe by KITTENCAL

This recipe is from "Woman's World", February 7, 2006.

This recipe is for 4-5 pounds (4-5 racks) of back ribs, 1/3 cup Sherry can be substituted for the whiskey. Plan ahead the ribs have to marinate for 24 hours. You can also grill these ribs for about 9-10 minutes per side, I have made these on both my indoor and outdoor grill as well as in the oven. This is a killer recipe for back ribs!

5 racks of ribs

25 hours 45 minutes 24 hrs prep

1 1/2 cups white sugar

1 cup soy sauce

1/2 cup ketchup

1/3-1/2 cup Jack Daniels Whiskey

1 1/4 teaspoons salt

black pepper

7-8 garlic cloves (sliced or cut in half, do not chop or mince the cloves)

1 tablespoon finely minced fresh ginger

4-5 racks of baby-back pork ribs (do not cut the ribs apart!)

In a bowl whisk together sugar, soy sauce, ketchup, whiskey, salt and black pepper until the sugar is dissolved.

Pour the marinade into a roasting pan.

Add in the garlic and ginger.

Add in the ribs turning to coat with the marinade.

Cover and marinate in the fridge for a minumum of 24 hours, turning occasionally to coat with marinade.

Remove the ribs from the marinade (reserving the marinade, and discard the garlic and ginger).

Arrange the rib racks on a large broiler pan (rounded side facing up).

Set oven to 350 degrees and set the rack to the second-lowest position.

Roast the ribs, basting with marinade about every 20 minutes (DO NOT baste the last 10 minutes of cooking) or until the ribs are tender and the glaze is browned (about 1-3/4 hours).

Discard any unused marinade.

Cut the ribs to desired size and serve.

Many thanks for your help with the recipe.

try this one
Pork Baby Back Ribs With Spicy Peanut Butter Slather
Recipe By :The Great RIBS Book
Serving Size : 4 Preparation Time :0:00
Categories : Volume 5-01 Jan. 2002
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sides pork baby back ribs
or your favorite ribs
SPICY PEANUT BUTTER MARINADE
1/2 cup chunky peanut butter -- salted
1/2 cup dry sherry
or Chinese rice wine
1/4 cup dark soy sauce
1/4 cup wine vinegar
1/4 cup honey
1/4 cup flavorless cooking oil
2 tablespoons dark sesame oil
2 tablespoons Asian chile sauce
Grated zest of 1 lime
6 cloves garlic -- finely minced
1/4 cup finely minced ginger
1/4 cup minced green onion
green and white parts
1/4 cup minced cilantro sprigs
Place the ribs, meaty side down, on a flat surface. Using your fingernail,
loosen a little of the membrane along the end of the last rib bone. Then,
grasp the membrane firmly with a paper towel (so that the membrane doesn\'t
slip from your grip). Holding the ribs down with the other hand, pull the
membrane away. If it doesn\'t pull away in one piece, dislodge any remaining
membrane, grip it with a paper towel, and pull the membrane away. Then
place the ribs in a rectangular dish or baking pan.
To make the marinade, combine all the marinade ingredients and stir well.
Makes 21/2 cups.
Coat the ribs evenly on both sides with the marinade. Marinate the ribs,
refrigerated, for at least 15 minutes. For more flavor marinate for up to 8
hours.
If using a gas barbecue, preheat it to medium (325F). If using charcoal or
wood, prepare a fire. When the coals or wood are ash covered, push them to
the outside of the grill. Place a pan of water in the bottom of the grill
among the coals, and cover the coals with the cooking grate. Place a rib
rack on the cooking grate and add the ribs. Alternatively, brush the
cooking grate with a flavorless cooking oil, such as safflower oil, and
then lay the ribs meaty side up in the center of the grill. Cover the
grill. Regulate the heat so it remains at a medium temperature.
Occasionally during cooking, baste the ribs with extra marinade. Grill the
ribs until the meat begins to shrink from the ends of the rib bones.
Approximate grilling times: pork baby back ribs and country-style
spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40
minutes. Occasionally during cooking, baste the ribs with extra marinade,
stopping 15 minutes before removing the ribs from the grill.
To serve, cut each side of ribs in half, into 3 sections, or into
individual ribs. Transfer to a heated serving platter or 4 heated dinner
plates and serve at once.