Friday, July 24, 2009
Thursday, July 23, 2009
Friday, July 17, 2009
Thursday, July 16, 2009
Ribs
For the ribs:
Place into a soup pot: 2lb. ribs, 1/2 red onion sliced, 1 bay leaf, 2 cloves of garlic minced, 1 cup red wine, 1/4 cup worcestershire sauce, 2 serrano chiles stemmed and chopped, 1 lemon or lime quartered, and 1 teaspoon salt. Add water to cover and heat to boil. Skim off foam, reduce heat, cover, and cook over low heat for an hour and a half. Ribs should be tender. Remove ribs, raise heat, and boil for 20 minutes. Set aside 3/4 cup for the sauce.
For the sauce:
Heat 2T vegetable oil in a skillet over medium heat. Saute 1/2 red onion chopped and 1 clove garlic minced for 8-10 minutes. Add juice of one lemon and a few strips of the peel, 1T brown sugar, 1/4 cup red wine, 1/4 cup worcestershire sauce, 1T mustard, and reserved cooking liquid. Cook for 10 minutes. Stir in 1 and a half cups ketchup, 4T butter, 1/2t chili powder, 1/2t oregano, and a pinch of cayenne. Cook for 10-15 minutes, stirring often. Season to taste with salt and pepper.
If possible, put the ribs on a grill for a few minutes per side (rub with oil first and be careful not to burn) and then add some sauce and cook briefly with the sauce.
You can also preheat an oven to 400 degress and place the ribs on a baking pan, spread with sauce, cover, and cook for 20 minutes. Then reduce heat to 300 degrees and cook uncovered for 10-15 minutes. (If you are going to use the oven, you may want to add 2t liquid smoke to the liquid you cook the ribs in.)
Inspired by Anne Lindsay Greer's Foods of the Sun
Place into a soup pot: 2lb. ribs, 1/2 red onion sliced, 1 bay leaf, 2 cloves of garlic minced, 1 cup red wine, 1/4 cup worcestershire sauce, 2 serrano chiles stemmed and chopped, 1 lemon or lime quartered, and 1 teaspoon salt. Add water to cover and heat to boil. Skim off foam, reduce heat, cover, and cook over low heat for an hour and a half. Ribs should be tender. Remove ribs, raise heat, and boil for 20 minutes. Set aside 3/4 cup for the sauce.
For the sauce:
Heat 2T vegetable oil in a skillet over medium heat. Saute 1/2 red onion chopped and 1 clove garlic minced for 8-10 minutes. Add juice of one lemon and a few strips of the peel, 1T brown sugar, 1/4 cup red wine, 1/4 cup worcestershire sauce, 1T mustard, and reserved cooking liquid. Cook for 10 minutes. Stir in 1 and a half cups ketchup, 4T butter, 1/2t chili powder, 1/2t oregano, and a pinch of cayenne. Cook for 10-15 minutes, stirring often. Season to taste with salt and pepper.
If possible, put the ribs on a grill for a few minutes per side (rub with oil first and be careful not to burn) and then add some sauce and cook briefly with the sauce.
You can also preheat an oven to 400 degress and place the ribs on a baking pan, spread with sauce, cover, and cook for 20 minutes. Then reduce heat to 300 degrees and cook uncovered for 10-15 minutes. (If you are going to use the oven, you may want to add 2t liquid smoke to the liquid you cook the ribs in.)
Inspired by Anne Lindsay Greer's Foods of the Sun
Wednesday, July 15, 2009
Saturday, July 11, 2009
Friday, July 10, 2009
Tuesday, July 7, 2009
Monday, July 6, 2009
Friday, July 3, 2009
Thursday, July 2, 2009
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