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Peppercorn Beef
Crown Roast (Lamb)
Meatball Soup
Veal Stew
Osso Bucco
Wienerschnitzel
Veal Limone
Saddle Roast (Veal)
Veal Marinara
Veal Brisket
Veal Riblets
Veal Cordon Suisse
Veal Meatloaf
Grilled Veal Chops
Veal & White Wine
Chinese Veal Riblets
Veal Provencale
Basil Veal & Pasta
East-West Veal
Beef Wellington
Kufteh Kebab
Steak & Mushrooms
Beef Stew & Beer
Spicy Brisket
Irish Stew
Beef Carbonade
Kebabs Au Poivre
Beef Stew
Asparagus Beef
Beef Bourguignonne
Daube of Beef
Grilled Steaks
Broiled Filet Mignon
Peppered Tenderloin
Carpaccio
Steak Tartare
Pasticio
Beef & Chili Sauce
Cracked Pepper Patties
Pepper Steak
Flank Steak
Panang Burgers
Orange/Rosemary Beef
Caribbean Steak
Texas Rub
Fruity Pot Roast
Autumn Stew
Filet Mignon Roast
Beef & Pepper Stew
Beef Stew II
Szechwan Beef
Five Spice Fried Rice
Stuffed Leg of Lamb
Rack of Lamb
Lamb Stew
Oranged Lamb
Lamb Jalapeno
Wine Basted Lamb
Honey Glazed Lamb
Spicy Lamb Stir Fry
Mandarin Lamb
Mixed Sausage Grill
BBQ'd Ribs
Baby Back Ribs
Pork Sate
Dijon Pork Satay
Honey Garlic Pork
BBQ'd Pork Steaks
Holiday Pork Roast
Pineapple Ham
Crown Roast (Pork)
Pork Roast
Ginger-Orange Ribs
Mandarin Pork
Chili Pork
BBQ'd Ribs

    Ingredients:

      Maple Marinade:
      1.5 c maple syrup
      1.5 c apple cider vinegar
      1 cup oil
      1/2 c. molasses
      1/2 c light Soya sauce
      3 tbsp. prepared mustard
      4 racks (~1lb. each baby back pork ribs, cracked along backbone)
      vegetable oil for brushing grill

    Directions:

    Rinse ribs and pat dry. Marinate (covering completely) for 12 - 48 hours, refrigerated.  Return to room temperature. before proceeding. Preheat oven to 300.
    Remove the rib racks and reserve the marinade. Arrange the ribs in an ovenproof pan and  bake for 50 minutes to tenderize.
    Prepare a covered grill for moderate direct heat cooking.
    Strain the marinade into a saucepan and cook over high heat until reduced to 1.5 cups.
    Place the racks on the grill and cook, turning and basting frequently with the reduced  marinade until the meat is tender and well glazed about 30 minutes.

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