Monday, April 9, 2007

Quick Barbecued Ribs

Ingredients:
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.

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: http://EzineArticles.com/?expert=Tim_Sousa http://EzineArticles.com/?Grilling-Vs.-Barbecue&id=60882