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Middle Eastern Ribs
with Spicy Pomegranate Glaze

Serves 4

 

Middle Eastern Ribs 2 sides spareribs or your favorite ribs
2 tablespoons white sesame seeds
1/4 cup chopped parsley for garnish
1 teaspoon grated orange zest, for garnish

 

Spicy Pomegranate Glaze

Makes 1-1/2 cups

1 cup pomegranate "molasses" (concentrated juice)
1/4 cup oyster sauce
2 tablespoons honey
1 tablespoon ground coriander
2 teaspoons crushed red pepper flakes
2 tablespoons finely minced ginger
1/4 cup minced green onion, green and white parts
1/4 cup chopped fresh cilantro sprigs

 

Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan.

In an ungreased skillet over high heat, toast the sesame seeds until golden. Set aside.

To make the glaze, combine all the glaze ingredients and stir well.

Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours.

To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees). If using charcoal or wood, prepare a fire. Grill according to the the Quick Grilling, Smoking, and Roasting Directions. Occasionally during cooking, baste the ribs, stopping 15 minutes before removing the ribs from the grill.

To smoke the ribs or to roast the ribs, see Quick Grilling, Smoking, and Roasting Directions.

To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates. Sprinkle with the parsley orange zest, and sesame seeds. Serve at once.

 

The Great Ribs Book
By Hugh Carpenter & Teri Sandison
Ten Speed Press, April 1999
Paperback, $14.95
160 pages
ISBN: 1-58008-084-7
Recipe Reprinted by permission.

 

The Great Ribs Book

Recipes

 


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This page created June 1999


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