Quench thirst for ribs with root beer marinade

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This article was published 07/01/2004 (7962 days ago), so information in it may no longer be current.

PROTEIN proponents will be pleased with today’s offerings for root beer ribs and sesame glazed chicken.

The recipe for root beer ribs was submitted by Lily Dyson in response to a request by Gary Yakimoski. Thanks also to Marie Tyshinoki of Sandy Lake and Cheryl Dunn.

Martha Elliot passed along her favourite recipe for sesame glazed chicken following a request by M.C. Ehnes. Thanks also go out to Edna Mroz of Beausejour.

Now on to recent requests:

Helen Torbiak is after a recipe for pan-fried shrimps in garlic sauce.

Elly Hudson requests a light, Thai salad dressing that has a slightly sweet, smoky taste.

Elizabeth Yakmission is on the hunt for an old recipe for tea biscuits using 7-Up for the liquid instead of milk or cream. The pop is supposed to make the biscuits lighter and flakier. She also requests a recipe for a parsnip loaf.

Finally, Rose Jaworski requests a timely recipe for low-fat muffins.

All swappers who submit a recipe request between now and the end of January will have their names entered in a draw to win the latest Company’s Coming cookbook, Most Loved Appetizers by Jean Pare.

Please send any requests or responses to Recipe Swap, c/o Ilana Simon, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6, send a fax to 697-7412 or e-mail to ilana.simon@freepress.mb.ca. Please include name, address, and daytime telephone number in case any ingredients or directions must be checked.

Root beer ribs

4 pounds (2 kg) baby back ribs

Marinade:

2 cloves garlic, minced

1 1/2 tsp (7 mL) fresh gingerroot, minced

1/2 cup (125 mL) soy sauce

1 cup (250 mL) water

1/2 can (6 oz/175 mL) root beer

Peanut Butter Root Beer Sauce (optional):

1/3 onion

7 cherry tomatoes

2 cloves of garlic

1/2 can (6 oz/175 mL) root beer

1/2 cup (125 mL) peanut butter

1/3 cup (75 mL) ketchup

3 tablespoons (45 mL) honey

2 tablespoons (25 mL) Dijon mustard

2 tablespoons (25 mL) Worcestershire sauce

2 tablespoons (25 mL) lemon juice

2 tablespoons (25 mL) soy sauce.

1/4 to 1/2 teaspoon (1 to 2 mL) cayenne

Marinade:

Combine all the ingredients in a medium saucepan and bring to a rapid boil. Remove from element and let the marinade cool. Wash and pat dry the meat. Brush on the marinade. Place ribs with remainder of the marinade in a large freezer bag (or in a casserole dish covered with plastic wrap) and marinate overnight or up to 2 days.

Sauce:

In a food processor, process the onion, tomatoes and garlic until pureed. Add to a medium saucepan. Add remainder of ingredients to the saucepan and bring to a boil. Then stir and simmer for 3 minutes. Let sauce cool. (Sauce can be made 1 day ahead.)

Ribs:

Remove ribs from marinade, and barbecue using the indirect method for about 2 hours with opposite burner on low heat (150° to 225° F.) Turn ribs over after 1 hour and baste with sauce. Continue turning and basting every 15 minutes until almost done. As the meat pulls away from the bone, near the end of the cooking time, add one more coat of sauce and place ribs over direct heat (increase grill temperature to high) and cook for 1 to 2 minutes each side until browned and crisp.

Taste-tester notes: I really liked the root beer marinade and it can be used on its own to tenderize the meat. The “everything but the kitchen sink” sauce is very peanutty. If desired, reduce peanut butter to 1/4 cup (50 mL) so that it does not overtake all other flavours. Since most of us will not be barbecuing in these frigid temps, I tested the recipe mainly indoors. I smothered the ribs in about half the sauce, and baked them at 350° F (180° C) for about 1 1/2 hours, basting with remaining sauce frequently. We threw them on the barbecue for 5 minutes at the end to brown and crisp.

Sesame glazed chicken

8 chicken thighs

1/4 cup (50 mL) oyster sauce

4 teaspoons (20 mL) liquid honey

2 teaspoons (10 mL) Dijon mustard

1/2 teaspoon (2 mL) sesame oil

Pinch freshly ground pepper

2 tablespoons (25 mL) sesame seeds

1 green onion, chopped (optional)

Remove skin from chicken (leaving bone in.)

Arrange chicken on greased (or sprayed) baking sheet.

Combine oyster sauce, honey, mustard, sesame oil and pepper.

Brush over chicken.

Sprinkle with sesame seeds.

Bake in 375° F (190° C) oven for 50 to 60 minutes or until juices run clear when chicken is pierced with a fork.

Remove to plate; sprinkle with onions if using.

Taste-tester notes: This tasty dish is also low-fat and easy to prepare. If desired, add 2 cloves minced garlic and increase sesame oil to 1 teaspoon for a more sesame flavour.