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@@@@@ Now You're Cooking! Export Format Cajun Party Spareribs none 2 lb spareribs, cut into individual bone; s 1 tbsp peppercorns 1 large onion, coarsely chopped marinade: 1/2 c honey 1/2 c soy sauce 1/2 c dry sherry 1/2 c red-wine vinegar 2 large garlic cloves, minced 2-1/2 tsp grated gingerroot 4 green onions, minced 1-1/2 tsp tabasco sauce pinch of salt peanut oil for deep frying Place ribs, peppercorns and onion in a large pot and cover with water. Bring to a boil over medium heat. Reduce heat to a simmer and cook 45 minutes. Drain ribs well. Place drained ribs in a 13' x 9' glass baking pan. Set aside. Prepare Marinade: Combine all marinade ingredients in a heavy 2-qt saucepot over med heat: bring to a boil. Reduce heat to low and simmer 15 minutes. Allow to cool. Pour cooled marinade over ribs in baking pan. Cover and refrigerate overnight. Drain ribs and reserve marinade. Place reserved marinade in a 2-quart saucepan; cook over high heat until volume is reduced by 1/2 or marinade is syrupy. Heat the peanut oil in a deep fryer to 375 degrees. Add the drained ribs to the hot oil in batches, stir and cook about 3 minutes or until slightly crisp and mahogany colored. Note: They brown fast! Drain on paper towels. Arange on a serving platter and drizzle the reduced marinade over the top. Serve hot. Personal notes: I got this recipe from an awesome little 175 page paperback cookbook titled 'Cajun-Creole Cooking' by Terry Thompson. I've prepared nearly every recipe in that book, and all are winners! My copy is the most dog-eared, tattered and stained cookbook in my collection of nearly 200 cookbooks. :-) The recipe scales up real nice to make larger quantities. I like to increase the amount of garlic and green onion called for in the recipe. Tabasco can be adjusted to your preference too. Before you purists jump on my case about boiled ribs; first, it ain't barbeque. Second, don't knock it till you've tried this recipe! ** Exported from Now You're Cooking! v5.57 ** |
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