Featured Cookbook

ORDER/INFO

1. Berry Fine Baby Back Ribs with Berry Glaze (or Southwestern Prickly Pear Glaze)

2. Brandy-Smoked Turkey Breast

3. Fragrant Tea-Smoked Duck

Book Description

No one knows the fine art of smoke-cooked barbecue better than Cheryl and Bill Jamison, who, in their fifth cookbook, feature 225 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional American styles of smoke-cooked barbecue, the Jamison's now delve into a more contemporary approach to smoking, with an emphasis on leaner cuts of meat, chicken, fish, and vegetables. The result is a delightful array of dishes. Double-Smoked Salsa, Tandoori-Style Chicken, Sake-Soaked Snapper, Chinese Shrimp Noodles, Lemony Leeks, and Marinated Portobello Mushrooms are just a sampling of dishes that elevate the art of smoke cooking to new heights.

... (more)

Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue

Authors: Cheryl and Bill Jamison

Date: April 2004

ISBN: 1558322922

Publisher: Harvard Commons Press

Paperback

ORDER/INFO

Few smoked foods incite more elemental pleasure than chewy, gooey ribs. These baby backs get their juice from a raspberry or strawberry glaze.

Servings: 3 to 4

• Dry Rub:

• 3 tablespoons brown sugar

• 1 tablespoon onion powder

• 2 teaspoons chili powder

• 1 teaspoon dry mustard

• 1 teaspoon salt

• 2 slabs of baby back pork ribs, preferably 1 1/4 to 1 1/2 pounds each, membranes removed (see the Technique Tip)

• 2 tablespoons Worcestershire sauce

• Berry Glaze:

• 1 cup raspberry or strawberry jelly

• 1/4 cup water

• 1 tablespoon ketchup

• 3 tablespoons minced onion

• 2 tablespoons Worcestershire sauce

• 2 tablespoons cider vinegar

• OR Southwestern Prickly-Pear Glaze (recipe follows)

1. At least 3 hours and preferably the evening before you plan to smoke the ribs, mix the dry rub ingredients in a small bowl. Coat the ribs with the Worcestershire sauce. Massage the ribs with all but 2 teaspoons of the spice mixture, reserving the remaining rub. Place the ribs in a plastic bag and refrigerate them for at least 2 hours.




2. Bring your smoker to its appropriate cooking temperature.




3. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes.




4. Combine the glaze ingredients in a small saucepan. Warm the mixture over medium heat, simmering about 10 minutes. Reserve the glaze at room temperature.




5. Transfer the ribs to the smoker. Cook the meat until you can bend it easily between the ribs, about 2 3/4 to 3 hours at a temperature of 225 to 250 degrees F.




6. About 1 hour before the ribs are done, brush them thickly with the glaze; repeat the step in the last 15 minutes of cooking. The glaze will be sticky and caramelized in spots.




7. Let the slabs sit for 5 to 10 minutes before slicing them into individual ribs. Serve.

Serving Suggestion:

We like to serve several types of ribs together at a meal, all cooked at the same time but each flavored differently. Try these with the Caramel-Ginger Baby Backs at a rib tasting and then add a third personal favorite. Our choice to complete the trio would be ribs rubbed and cooked like these, but glazed with a:

Southwestern Prickly-Pear Fruit Mixture:

• 1 cup prickly-pear syrup

• 1 tablespoon ketchup

• 3 tablespoons minced onion

• 1 tablespoon Worcestershire sauce

• 1 tablespoon cider vinegar

Technique Tip:

Slabs of baby back ribs come with a thin membrane that covers their underside. It's not essential to remove the membrane, but spices sink more fully into the meat when it's gone, and ribs slice more easily. Push a small knife tip under the membrane or scrape one of the rib bones until the tissue loosens. Work your fingers under the membrane and then strip it off in one or more sections.

More From This Book:

1. Berry Fine Baby Back Ribs with Berry Glaze (or Southwestern Prickly Pear Glaze)

2. Brandy-Smoked Turkey Breast

3. Fragrant Tea-Smoked Duck

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact