Hi, all,
I recently found this recipe in "Mr Mad's" Recipe Emporium in the BBQ and Grilling collection, as "Cherry Good Ribs". (at http://www.madsrecipes.com/index2.htm , if you've never seen the Emporium - thousands of recipes for Mastercook users.) It appears that the recipe originally came from the Cherry Marketing Institute, at http://www.cherrymkt.org/recipes/recipeofmonth/august02.html.
The original recipe called for simmering 8 lb of spareribs, so we'll just ignore that preparation part. /infopop/emoticons/icon_rolleyes.gif The cherry glaze itself, though, sounds intriguing. Has anyone ever tried something along these lines? I've seen reference to cherry ribs using a powder made from dried cherries, but never have I seen one using a canned pie filling. I'm thinking of trying it on a single slab next time I do ribs, just as a fun taste test. Sounds like it needs a little more heat than just the ginger, to me, but that's just my taste... I'll try it as is before fooling around with it too much.
1 can cherry pie filling - (21 oz)
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
Pur?e cherry pie filling in an electric blender or food processor. Set aside.
Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. Add pie filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some sauce to serve with ribs. Use as a glaze for ribs in the last 20 to 25 minutes of cooking ribs. [Use caution in temperatures, remembering that the sugar content will easily burn. kc]
This recipe yields 8 servings.
Comments: This is a tasty departure from tomato-based barbecue sauces.
Source:
"Culinary Caf? at http://www.culinarycafe.com"
S(Formatted for MC6):
"04-12-2002 by Joe Comiskey - jcomiskey@krypto.net"
Keri C
Smokin on Tulsa Time
I recently found this recipe in "Mr Mad's" Recipe Emporium in the BBQ and Grilling collection, as "Cherry Good Ribs". (at http://www.madsrecipes.com/index2.htm , if you've never seen the Emporium - thousands of recipes for Mastercook users.) It appears that the recipe originally came from the Cherry Marketing Institute, at http://www.cherrymkt.org/recipes/recipeofmonth/august02.html.
The original recipe called for simmering 8 lb of spareribs, so we'll just ignore that preparation part. /infopop/emoticons/icon_rolleyes.gif The cherry glaze itself, though, sounds intriguing. Has anyone ever tried something along these lines? I've seen reference to cherry ribs using a powder made from dried cherries, but never have I seen one using a canned pie filling. I'm thinking of trying it on a single slab next time I do ribs, just as a fun taste test. Sounds like it needs a little more heat than just the ginger, to me, but that's just my taste... I'll try it as is before fooling around with it too much.
1 can cherry pie filling - (21 oz)
2 tablespoons olive oil
1/2 cup chopped onion
1/4 cup soy sauce
2 teaspoons spicy brown mustard
1 teaspoon ground ginger
1 teaspoon Worcestershire sauce
Pur?e cherry pie filling in an electric blender or food processor. Set aside.
Heat olive oil in a large skillet. Add onion; cook, stirring, until onion is tender. Add pie filling, soy sauce, mustard, ginger and Worcestershire sauce; mix well. Simmer, uncovered, 10 to 15 minutes, stirring occasionally. Reserve some sauce to serve with ribs. Use as a glaze for ribs in the last 20 to 25 minutes of cooking ribs. [Use caution in temperatures, remembering that the sugar content will easily burn. kc]
This recipe yields 8 servings.
Comments: This is a tasty departure from tomato-based barbecue sauces.
Source:
"Culinary Caf? at http://www.culinarycafe.com"
S(Formatted for MC6):
"04-12-2002 by Joe Comiskey - jcomiskey@krypto.net"
Keri C
Smokin on Tulsa Time
