Charred honey-garlic ribs
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Charred honey-garlic ribs
  Ribs    Meat  
Last updated 6/12/2012 1:12:50 AM. Recipe ID 40979. Report a problem with this recipe.
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      Title: Charred honey-garlic ribs
 Categories: Meat
      Yield: 16 Servings
 
      3    Cloves (large) garlic;
           -minced
    1/2 c  (scant) honey
    1/2 c  (scant) dijon mustard
    1/2 c  (scant) ketchup
      1 tb Soy sauce
      1 tb Worcestershire sauce
      1 tb Southeast Asian fish sauce
           -(such as nuoc nam or nam
           -pla)
    1/4 ts Hot pepper sauce
      3    (2 1/2-pound) racks lean
           -pork baby back ribs;
           -trimmed of visible fat
 
   I have found there is not much flavor advantage to long marination
  times. It's better to tune up the barbecue sauce so that it flavors
  the meat effectively as it cooks.  It also helps to remove the tough
  membrane along the back of the ribs. Smoking the ribs perfects the
  flavor, but they're also excellent baked for 1 hour in a 350-degree
  oven, turned once midway and brushed with sauce.
  
   Combine garlic, honey, mustard, ketchup, soy, Worcestershire, fish
  sauce and pepper sauce in bowl.  (Can be made several days ahead and
  refrigerated.) Use sharp-pointed knife to loosen tough white ,membrane
  along bone at one end. Use paper towels to grip loosened membrane and
  pull it off.  Or ask your butcher to do this for you. Refrigerate
  ribs until ready to cook.  Prepare charcoal or wood fire. Soak wood
  chips in water 30 minutes.  When coals are ash-covered, drain wood
  chips and place on square piece of foil directly on coals. When chips
  begin to smoke, brush rack with oil.  Brush ribs with barbecue sauce.
  Place ribs on rack in single layer, rounded side down. Close
  barbecue. Cook 45 to 60 minutes, until meat begins to pull away from
  ends of ribs. Use tongs to turn ribs midway during cooking.  Brush
  with more barbecue sauce at this point, also just before removing
  from barbecue.  Serve hot.
  
   Per serving: 868 cal.; 44 g pro.; 29 g carb; 60 g fat; 199 mg chol.;
  1,226 mg sod.
  
  HALEY@NS.NET (RUSTY HALEY)
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 40979 (Apr 03, 2005)

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