Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenOutdoor_cooking - Pork - Grilled Ginger Ribs
Famous Authors (View All Authors)
Outdoor_cooking - Pork -  Grilled Ginger Ribs Post by :Billbeebee Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3197

Click below to download : Outdoor_cooking - Pork - Grilled Ginger Ribs (Format : PDF)

Outdoor_cooking - Pork - Grilled Ginger Ribs

1 medium onion, chopped (1/2 cup)
1 tablespoon cooking oil
1/3 cup catsup
2 tablespoons orange juice
1 tablespoon brown sugar
1 teaspoon chili powder
1/2 teaspoon grated fresh ginger
4 pounds pork loin back ribs or meaty spareribs


For sauce, in medium skillet cook onion in oil over medium heat about 4 minutes until onion is tender. Stir in catsup, orange juice, brown sugar, chili powder, and ginger. Continue cooking over medium heat for about 5 minutes or until thickened slightly. Trim fat from meat. Cut the ribs into serving-size pieces.

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place ribs on grill over drip pan. Cover and grill for 1-1/4 to 1-1/2 hours or until ribs are tender and no pink remains, brushing with sauce the last 10 minutes of grilling.
Makes 6 servings.
If you like this book please share to your friends :
NEXT BOOKS

Outdoor_cooking - Grilled Hoisan Pork With Pineapple-green Onion Relish Outdoor_cooking - Grilled Hoisan Pork With Pineapple-green Onion Relish

Outdoor_cooking - Grilled Hoisan Pork With Pineapple-green Onion Relish
1/4 cup hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 3 cloves garlic, coarsely chopped 1 teaspoon sesame oil 1 (2 pound) boneless pork tenderloin Salt and freshly ground pepper Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness. Yield: 4 servings Pineapple
PREVIOUS BOOKS

Outdoor_cooking - Grilled Cornbread And Sausage Stuffed Double-cut Pork Chops Outdoor_cooking - Grilled Cornbread And Sausage Stuffed Double-cut Pork Chops

Outdoor_cooking - Grilled Cornbread And Sausage Stuffed Double-cut Pork Chops
4 tablespoons vegetable oil 1/2 pound sausage, finely chopped 1/2 cup onions 1/4 cup chopped bell peppers 1/4 cup chopped celery 4 cups crumbled cornbread 2 cups chicken stock 2 teaspoons finely chopped fresh parsley leaves salt and cayenne 4 each double-cut loin pork chops, bone in and about 14 ounces each 1 recipe of Southern Cooked Greens (see recipe) 2 cups Veal Reduction, hot 1 tablespoon finely chopped fresh parsley leaves Preheat the oven to 400 degrees. In a large sauté pan, over medium heat, add 1 tablespoon of vegetable oil. When the oil is hot, add
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT