127. Barbecued Chile-Marinated Spareribs p.490

127. Barbecued Chile-Marinated Spareribs p.490

There’s no recipe for this one.
These ribs are dead simple, but they take some forethought. The ribs are simmered in water for an hour, then marinated in sauce of New Mexico chiles, ketchup, garlic, cider vinegar, brown sugar, salt, tequila, vegetable oil, ground cumin, and ground allspice for the next eight hours. Half of the [...]

3 December 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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99. Chinese-Hawaiian “Barbecued” Ribs p.491

99. Chinese-Hawaiian "Barbecued" Ribs p.491

The recipe
I wasn’t sure I was going to like these ribs, but I was pleasantly surprised. These are racks of ribs marinated in soy, sugar, ketchup, sherry, salt, garlic and ginger. They’re then baked at 325 for 1 3/4 hours, basting with the marinade every 20 minutes. Everything about the title is confusing, I get [...]

3 October 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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53. Old Fashioned Meat Loaf p.448

53. Old Fashioned Meat Loaf p.448

The recipe
Take cover! NORAD has detected an extraterrestrial turd loaf coming in fast over the arctic. It wants our Humpback whales to save the future.
This was not the most visually appealing dish I’ve ever made, but it did taste good. I think it’s um, distinctive, shape helped with the flavour too. I’ve made meatloaf [...]

15 July 2007 | Beef, Veal, Pork, and Lamb, The Book | 4 Comments
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