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Smoked Pork Spareribs with Sherry Glaze
Smoked Pork Spareribs with Sherry Glaze
Ingredients| 4 lbs. pork spare ribs Marinade: 1 cup water 1 cup vegetable oil 1/2 cup soy sauce 1/4 cup apple cider vinegar 2 cloves crushed garlic Mix all marinade ingredients together. Glaze: 1 cup apple jelly 1 tsp finely chopped, seeded jalape�o pepper 1/4 cup dry sherry Combine jelly and chopped peppers in a small sauce pan and cook over low heat until jelly is melted. Continue to cook for 1 minute. Remove from heat and stir in sherry. |
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Place ribs in a large baking pan and pour marinade over them. Cover and refrigerate for 2 hours, turning ribs once. Remove ribs from marinade and smoke-cook with apple wood for 4 hours at 200�F.
Remove ribs from smoker, brush all sides with glaze and bake in a preheated 350�F oven on racks for 15 to 20 minutes. Remove from oven and serve.
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Apricot Barbecued Spareribs
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Bake spareribs at 350 degrees F for 45 minutes. Prepare sauce by combining oil, onion, garlic, honey, catsup, apricot liqueur, Worcestershire sauce, soy sauce, mustard, meat concentrate, oregano and pepper in large saucepan; stir well and simmer for 30 minutes. Add salt, if (Upload by user)
Apricot Glazed Pork Kabobs
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Autumn Pork Chop Stacks
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Trim any excess fat from the pork chops, and heat a few of the pieces in a heavy skillet over medium-high heat until the skillet is well greased. Discard the fat, and brown each of the pork chops lightly on both sides. Prepare four (12-inch long) pieces of heavy-duty aluminum foil. Pl (Upload by user)
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Back Ribs with Spicy Fireworks Rub
Put all ingredients into a large jar with a tight-fitting lid. Place lid on jar and shake well until blended thoroughly. Makes 2 cups � enough to coat 4 slabs of pork back ribs. (Upload by user)
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Barbecue Beer Ribs
Add all the ingredients into a zip-type bag. Refrigerate for 2 hours or overnight. Throw the ribs on the grill for 15 minutes. Makes 8 servings. (Upload by user)
Add all the ingredients into a zip-type bag. Refrigerate for 2 hours or overnight. Throw the ribs on the grill for 15 minutes. Makes 8 servings. (Upload by user)
Barbecued Chili Beef
Combine cumin, chili powder and cinnamon in a small saucepan. Cook over high heat for about 40 seconds. Carefully add olive oil, lime juice, balsamic vinegar, molasses, oregano and garlic. Mix well. Place meat in a shallow baking dish and pour mixture over it. Make sure it is well coated. Cover (Upload by user)
Combine cumin, chili powder and cinnamon in a small saucepan. Cook over high heat for about 40 seconds. Carefully add olive oil, lime juice, balsamic vinegar, molasses, oregano and garlic. Mix well. Place meat in a shallow baking dish and pour mixture over it. Make sure it is well coated. Cover (Upload by user)
Barbecued Brisket
Bring beef consomm� and water to boil in medium-size saucepan. Turn down heat. Add remaining ingredients. Stir until thoroughly mixed. Remove from heat. Barbecue Sauce 1 1/2 cups Worcestershire sauce 1/4 cup vinegar 1/4 cup steak sauce 1/4 cup granulated sug (Upload by user)
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Barbecued Citrus Pork Tenderloin
In a rectangular, nonreactive container combine the olive oil, lime juice, frozen orange juice concentrate, water, garlic, cumin, salt and pepper. Mix well. Rinse the pork and add to the marinade. Cover and refrigerate for four to eight hours. Preheat grill to medium temper (Upload by user)
In a rectangular, nonreactive container combine the olive oil, lime juice, frozen orange juice concentrate, water, garlic, cumin, salt and pepper. Mix well. Rinse the pork and add to the marinade. Cover and refrigerate for four to eight hours. Preheat grill to medium temper (Upload by user)
Barbecued Ham Slices
Combine first 4 ingredients and mix well; pour into a large baking dish. Add ham slices, turning to coat; marinate in refrigerator about 1 hour. Remove ham from marinade, reserving marinade for basting. Place ham 4 to 5 inches from slow to medium coals; grill 30 to 45 minutes, turning (Upload by user)
Combine first 4 ingredients and mix well; pour into a large baking dish. Add ham slices, turning to coat; marinate in refrigerator about 1 hour. Remove ham from marinade, reserving marinade for basting. Place ham 4 to 5 inches from slow to medium coals; grill 30 to 45 minutes, turning (Upload by user)
Barbecued Meatballs
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook. To make sauce combine all ingredients (Upload by user)
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To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. Place meatballs in a single layer on wax paper-lined cookie sheets; freeze until solid. Store frozen meatballs in freezer bags until ready to cook. To make sauce combine all ingredients (Upload by user)
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Barbecued Pork Loin
Place pork loin in shallow pan. Roast at 325 degrees F for 45 minutes per pound. Pour off pan drippings 1 hour before done. Combine remaining ingredients; mix well. Pour over pork loin; continue roasting, basting often. (Upload by user)
Place pork loin in shallow pan. Roast at 325 degrees F for 45 minutes per pound. Pour off pan drippings 1 hour before done. Combine remaining ingredients; mix well. Pour over pork loin; continue roasting, basting often. (Upload by user)
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Barbecued Spareribs
Cut meat into serving pieces and place in a large glass bowl. Use about 6 to 7 pounds meat. Pour marinade over meat. Chill overnight. Bake, covered, at 450 degrees F for 30 minutes. Reduce heat to 350 degrees F and bake, uncovered, for 1 1/2 to 2 hours. Bake in a single lay (Upload by user)
Cut meat into serving pieces and place in a large glass bowl. Use about 6 to 7 pounds meat. Pour marinade over meat. Chill overnight. Bake, covered, at 450 degrees F for 30 minutes. Reduce heat to 350 degrees F and bake, uncovered, for 1 1/2 to 2 hours. Bake in a single lay (Upload by user)
Alaska State Fair Barbecued Spareribs
To make the barbecue sauce, melt the butter in a saucepan, add onion and garlic, and cook just until limp. Add remaining ingredients. Stir and simmer, uncovered, for 10 minutes. Barbecue the ribs on a grill over charcoal, basting with sauce. The ribs may also be baked in the oven: Pla (Upload by user)
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To make the barbecue sauce, melt the butter in a saucepan, add onion and garlic, and cook just until limp. Add remaining ingredients. Stir and simmer, uncovered, for 10 minutes. Barbecue the ribs on a grill over charcoal, basting with sauce. The ribs may also be baked in the oven: Pla (Upload by user)
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All-American Pork Baby Back Ribs
Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325 to 350 degrees F.) Finish by (Upload by user)
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Season ribs with salt and pepper. Place ribs on a medium-hot grill over indirect heat; close grill hood and grill until ribs are tender, about 1 1/2 to 2 hours. (Add more charcoal briquettes to fire, if necessary, to maintain grill temperature of about 325 to 350 degrees F.) Finish by (Upload by user)
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Beef Pastrami
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture a (Upload by user)
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In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture a (Upload by user)
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Beef Pot Roast in a Barbecue Sauce
Preheat oven to 350 degrees F. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosema (Upload by user)
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Preheat oven to 350 degrees F. Sprinkle onions over the bottom of a large heavy Dutch oven. Place the meat on top of the onions, cover, and bake 1 1/2 hours, adding some stock if the pan juices begin to dry up. Mix garlic, tomato sauce, brown sugar, paprika, mustard, rosema (Upload by user)
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