| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike03 |
6 |
servings |
INGREDIENTS
| 4 |
qt |
Water |
| 1 |
c |
Vinegar |
| 1 |
c |
Brown sugar |
| 1 |
tb |
Salt |
| 1 |
tb |
Freshly-cracked black pepper |
| 3 |
lb |
Pork ribs; trimmed, and |
|
|
Left as a whole rack |
| 1 |
c |
Bermuda Triangle Mango Chili Jam; see * Note |
INSTRUCTIONS
* Note: See the "Bermuda Triangle Mango Chili Jam" recipe which is
included in this collection.
Combine the water, vinegar, sugar, salt and pepper in a pot large
enough to hold the rib racks. Bring to a boil and cook at a simmer
for 15 minutes. Add the ribs to the boiling liquid. Reboil, reduce
the heat to a simmer and poach the ribs for 20 minutes on low heat.
Remove, drain and cool. Either grill or oven roast the ribs until
thoroughly cooked. In the final 10 minutes of grilling brush the ribs
with the Bermuda Triangle Mango Chili Jam and allow to cook to a
mahogany burnish. This recipe yields 6 to 8 portions.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C26)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
12-06-1998
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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