Monday, April 9, 2007

Quick Barbecued Ribs

1 pound boneless country-style pork ribs
- Kitchen browning sauce OR microwave browning powder
1/2 cup barbecue sauce, bottled or homemade

Servings: 4
Minutes of prep time: 10
Minutes of cook time: 20
Nutrition Facts (per serving): calories: 275 grams of fat: 13 mg. cholesterol: 85 mg. sodium: 320

Cut ribs in pieces not larger than 1 x 1 x 3 inches. If desired,
brush pieces with browning sauce or powder. Place ribs in
microwave-safe 9 x 9-inch pie plate, arranging thicker parts to
outside edges of dish. Cover with plastic wrap, venting one
corner. Microwave on Medium-Low (30% power, about 200 watts) 8
minutes, rotating dish as necessary for even cooking. Drain
liquid. Turn ribs over and rearrange so least-cooked parts are
to outside edges of dish; re-cover. Continue microwaving on
Medium-Low 8 to 9 minutes or just until meat is no longer pink.
Drain liquid; spoon barbecue sauce over ribs. Re-cover and
microwave on Medium-Low 3 to 4 minutes or until hot. Let stand,
tightly covered, 5 to 10 minutes.

Tuesday, February 6, 2007

Recipe: Jamaican Jerk Chicken

Marinated not rubbed to add extra flavor.

1 pound skinless chicken breasts
1 jalapeno pepper, seeded and diced
3 tablespoons water
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon Dijon style mustard
4 cloves garlic, mined
2 cubes chicken bouillon
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme

Combine all ingredients except the chicken and pour into a shallow baking dish or sealable plastic bag. Add chicken and turn to coat. Cover and place in refrigerator to marinate in jerk seasoning for between 4 hours to overnight.

Preheat grill. Remove chicken from jerk marinade and pour marinade into a saucepan. Bring to a boil. Place chicken on grill cooking approximately 7 to 10 minutes per side (or until done), basting periodically with remaining jerk marinade.

Monday, February 5, 2007

Cooking Barbecue Ribs in a Blizzard

By Andrew Bicknell

There are times when you just have to have that rack of barbecue ribs. Maybe they have been sitting in your freezer since fall and you just can’t wait any longer, you just have to have those ribs. But with the cold of winter set in getting out to the grill is more of an exercise in survival making it hard to truly enjoy the barbecue experience. Throw in some snow and wind and the idea of cooking barbecue ribs on the grill goes out the door.

Now if your are truly hardcore you can put on your snow boots, bundle up in hat, coat and gloves, shovel a path out to the grill, get it lit and hope the wind doesn’t blow it out. The next part may be even trickier; actually grilling the ribs. While barbecue ribs aren’t all that hard to make they do need constant attention. Standing outside in the cold and wind can make this difficult not to mention that it’s either getting dark out or the sun has already gone down. Grilling in the dark, even with a flashlight, is not easy because it’s hard to tell if and when the ribs are done.

Now this doesn’t mean it can’t be done because many a hard core griller has endured the elements to fix their favorite barbecue dish. But if this isn’t you’re idea of barbecue fun then there is an alternative. If you have a large crock pot or pot you can put on the stove you can be enjoying tender barbecue ribs in a few hours.

Here’s how you do it.

Get your crock pot or large pot set up. Pour in some barbecue sauce then set your ribs in the sauce. You may have to cut your ribs into sections if you are doing a rack of baby back ribs. Pour the rest of the sauce over the ribs making sure to cover them well. You want to cook them slowly so don’t turn the stove up to high. With a crock pot set them to high to get the temperature up and then turn them down to low and let them simmer. By cooking slow you are looking at letting them cook for two to three hours, or even longer. The flavors of the sauce will work deep into the meat leaving it moist and tender. It will also fill your house with the smell of barbecue, which is good if you like that kind of thing.

While this isn’t exactly the same as cooking barbecue ribs on a grill it is a great way to enjoy the taste of barbecue even on the coldest of winter nights.

Andrew Bicknell is a barbeque aficionado with a website about barbequing. For more tips for a successful barbeque visit his web site Backyard Barbeque.

Grilling Vs. Barbecue

By Tim Sousa Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don't. Do you? To put it simply, Grilling is fast cooking over high heat, while barbecuing involves a slower cooking method, over a lower heat. Grilling is generally done over a gas flame, or hot coals. Tender cuts of meat are best for this cooking method. The quick cooking and the high heat seal in the juices, creating a juicy piece of meat, but leave the meat on too long, and it will dry out, as with any dry cooking method. Barbecue sauces can be used, but since the heat is so high, it should be added right at the end of the cooking time, especially for sweeter barbecue sauces, so that the sugar in the sauce doesn't burn. Vegetables and fruits can also be grilled, as they don't need a long cooking time. Peaches and pineapple are particularly good for grilling, the natural sugars in the fruit carmelize over the high heat. When you grill food, you need to pay attention to it, so it doesn't get overcooked. You need to stay by the grill the whole time. Barbecuing is typically done over charcoal or wood, although gas can be used. I've seen kalhua pig being cooked slowly on a gas grill, but usually, barbecuers will use either charcoal or wood. The meats usually used in barbecuing are tougher cuts of meat, such as the beef brisket, or pork ribs. These meats benefit from the long, slow cooking process, becoming so tender that they will just fall off the bone. Since the cooking process is slower, and the heat not as high as grilling, barbecue sauce can be brushed onto the meat throughought the cooking process, forming a delicious glaze on the outside of the meat. Apple juice is sometimes sprayed onto the meat to keep it moist and flavorful. Damp wood chips added to the fire add a delicious smoky flavor to the meat. Some meats, like chicken, will benefit from either cooking method. It's great either grilled quickly with a glaze or barbecue sauce applied towards the end of the cooking time, or slowly barbecued, absorbing the flavors of the smoke. Tim Sousa is the webmaster of Classy Cooking, an online library of great recipes, cooking tips and more. Article Source: