Spicy Food

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Saturday, May 15, 2010

SPICY TEXAS SPARERIBS

Recipe By : D. Rhadika
Serving Size : 6 Preparation Time :0:00
Categories : Meats Main Dish
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Spicy Texas Barbecue Sauce -- *
4 1/2 pounds Pork Spareribs; Fresh -- **
1 Lemon -- Sliced
1 Onion; Large -- Sliced

* See Sowest 2 for recipe. ** Cut spareribs into serving sized pieces. Prepare Spicy Texas Barbecue Sauce and set aside. Heat oven to 325 degrees F. Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Place lemon and onion slices on pork. Cover and bake for 2 hours. Pour 2 cups of the Spicy Texas Barbecue Sauce over pork. Bake uncovered, brushing with the sauce 2 or 3 times, until done, about 2 hours longer. Heat any remaining sauce and serve with the pork spareribs.

Hot and Spicy Beef Back Ribs

Hot and Spicy Beef Back Ribs

Recipe By : D. Rhadika
Serving Size : 10 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds Beef back ribs
1 teaspoon Ground cinnamon
3/4 cup Water -- divided
1 teaspoon Hot pepper sauce
1 cup Ketchup
1/2 teaspoon Crushed red pepper
2 tablespoons Lemon juice

Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form packets,bring 2 opposite sides of foil together over top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly each time.(Allow some air space.)Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal.Repeat procedure on other end. Place packets on grid directly over low to medium coals.Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.

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Wednesday, April 15, 2009

Spicy Beef Back Ribs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Beef back ribs
1 cup Catsup
1/2 cup Water
1 medium Onion -- grated
2 tablespoons Fresh lemon juice
1 teaspoon Hot pepper sauce
1/2 teaspoon Crushed red pepper pods -- to 1 teaspoon

Cut the ribs into 3 to 4 rib sections.
Combine catsup, water, onion, lemon juice, hot pepper sauce, and crushed red pepper in a small saucepan. Bring to a boil, reduce heat, and cook slowly 10 to 12 minutes; keep warm. Cook beef back ribs in a covered grill using indirect heat; arrange coals on either side of grill. Place a drip pan between the coals. When coals are ash-gray (about 30 minutes) place ribs, meat side up, on grid above drip pan. Cover cooker. Cook ribs 45 to 60 minutes, or until tender. Brush reserved sauce over ribs and continue cooking, covered, 10 minutes.
Uncovered grill: Place ribs, meat side down in center of a double thick rectangle of heavy duty aluminum foil. Sprinkle 2 tablespoons water over rib bones. To form packets, bring two opposite sides of foil together over top of ribs. Fold edges over 3 to 4 times pressing crease in tightly each time. (Allow some air space.) Flatten foil at ends; crease to form triangle and fold over several times toward package, pressing tightly to seal. Place packets on grid directly over low to medium coals. (Test about 4 inches above coals for low to medium with a 4- to 5-second count.) Cook 2 hours, turning packets every 1/2 hour. Remove ribs from packets and replace on grid. Continue cooking 10 to 20 minutes, turning once. Brush sauce over ribs; continue cooking 10 minutes. This recipe serves 6.

Recipe Source:
THE NATIONAL LIVE STOCK AND MEAT BOARD
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

01-22-1996

Labels:

Spicy Baby Back Ribs

Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 1 Preparation Time :0:00
Categories : Pork Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Paprika
1/4 cup Ground Ancho chiles or chile powder
1/4 cup Cumin
2 tablespoons Salt
4 1/2 pounds Pork baby back ribs
=== HONEY GLAZE ===
1/4 cup Chopped garlic - (abt 15 cloves)
3 large Jalapeno chiles -- stemmed,
-- and seeded if desire
1 tablespoon Ground cumin
3 tablespoons Tabasco sauce
1 cup Freshly-squeezed lime juice
1 teaspoon Salt
1 cup Honey

Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
Preheat the oven to 350 degrees.
Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco sauce, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
Turn the oven heat up to 450 degrees or heat the grill.
If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.
This recipe yields ?? servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-21-1996

Labels: ,

Hot and Spicy Beef Back Ribs

Recipe By : Unknown
Serving Size : 10 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 pounds Beef back ribs
1 teaspoon Ground cinnamon
3/4 cup Water -- divided
1 teaspoon Hot pepper sauce
1 cup Ketchup
1/2 teaspoon Crushed red pepper
2 tablespoons Lemon juice

Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil.Sprinkle 2 tbsp. water over rib bones.To form packets,bring 2 opposite sides of foil together over top of ribs.Fold edges over 3 to 4 times,pressing crease in tightly each time.(Allow some air space.)Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal.Repeat procedure on other end. Place packets on grid directly over low to medium coals.Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour.Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan.Bring to boil. Reduce heat and cook slowly 10 to 12 minutes.Remove ribs from foil packets.Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally.Serve remaining sauce with ribs.Makes 8 to 10 servings.

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Saturday, March 7, 2009

Pumpkin Pie Recipes

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Friday, August 8, 2008

Spicy Corn Cakes

Try this spicy corn cakes recipe and I promise you wont be disappointed. This makes a light quick meal you can make during the week just complete with a side salad. I’ve added jalapeno cheddar cheese giving this recipe extra protein. You can create your own spin to it by adding your favorite ingredients.

(Makes two servings)

2 cups of frozen corn

1 small red onion, diced

½ cup of jalapeno shredded cheddar cheese

3 eggs

½ teaspoon of kosher salt

¼ cup of all-purpose flour

2 tablespoons of fresh chopped parsley or 2 teaspoons of dried parsley

1 tablespoon of sugar

2 teaspoons of melted unsalted butter

Salt and pepper to taste

2 teaspoons of canola or light olive oil

In a large bowl, whisk the eggs until thoroughly mixed. Throw in the frozen corn, diced red onion, flour, sugar, melted butter and salt and pepper. Stir in the jalapeno cheddar cheese and parsley to complete.

In a large nonstick pan that has been heated on medium heat, add 1 teaspoon of oil and swirl around the pan to evenly coat. Drop ¼ cup of the corn mixture for each pancake to the pan. Cook for about 3 minutes on each side. Complete cooking the rest of the corn cakes by doing a second batch. Serve warm.

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