3
slabs baby back ribs, (900 gm to
1,130 gm each)*
1
recipe Fresh Ginger Glaze,
right
Grilled bok choy (optional)
Grilled lem on halves (optional)
PR EPA RA T IO N
1. Prepare grill for indirect cooking over low
heat (1 5 0 °C ). See indirect grilling,
below.
2. For rub, in sm all bowl mix together the first
seven ingredients.
3. U sing a dull dinner knife, slide the tip
un d er the m em brane (silver skin) covering
the back o f each rack o f ribs. Lift and loosen
m em brane until it breaks loose from the
m eat. U sing paper tow els to grip pull
m em brane off. Season ribs all over w ith the
rub. Arrange in a rib rack, all facing the sam e
direction. Let the ribs stand at room
tem perature for 30 m inutes before grilling.
4. Cook ribs on indirect low heat, turning
every 20 m inutes. M eanwhile, prepare Fresh
G inger Glaze as per recipe.
5. Tear off 3 sheets o f alum inium foil, each
about
2Vi
tim es the length o f a slab o f ribs.
6
. After 2 hours o f cooking, rem ove ribs from
rack and lay each slab on a sheet o f foil. Be
sure to close th e grill lid so th at tem perature
rem ains close to 150°C. Brush each slab
lightly on b o th sides w ith som e glaze (you
wall not need all o f it). W rap each slab o f ribs
tightly in foil.
d i r e c t g r i l l i n g
For th is m eth o d , th e food is placed o n th e
grill rack d irectly over th e h e a t source.
D irect grilling is b e st for searin g and
cooking sm all, te n d e r c u ts th a t cook in
30
m in u te s o r less, su c h as steak s, b u rg ers, o r
b o n e le ss chicken.
i n d i r e c t g r i l l i n g
T his m eth o d p o sitio n s th e fire to one side
o r b o th e n d s o f grill. Food sits over th e
u n lit p a rt, an d th e grill is covered so th e
food cooks from all sides. T his is b e st for
th ick er c u ts th a t n e ed longer cooking like
ro a sts an d ribs.
7. R eturn slabs to grill, eith er in rack or
stacked on to p o f each other. C ook over
indirect low heat until glaze cooks into th e
m eat and ribs are done, 30 to 60 m inutes.
T he ribs are done w hen the m eat has shrunk
back from th e bones by 14“inch o r m ore.
W hen you lift a rack by picking up one end
w ith tongs, th e rack should b end in the
m iddle and th e m eat should tear easily. If th e
m eat does n o t tea r easily, continue to cook
th e ribs.
8
. Remove slabs from foil. Brush them with
som e o f the rem aining glaze. C ut into
portions. Serve w ith grilled bok choy and
lem on halves.
Makes
6
servings.
*Note:
For a charcoal grill, you m ay need to
cut rib slabs in half to fit for indirect cooking.
Each Serving 799
cal, 50 gmfat, 200 mg chol,
1,433 mg sodium, 29 gm carb, 1 gm fibre,
56
gmpro.
Fresh Ginger Glaze
IN G R E D IE N T S
14
cup Kikoman light soya sauce
V2
cup brow n sugar
%
cup ketchup
14
cup lem on juice
1
tsp grated ginger
PR EPA RA T IO N
In sm all sau cep an over m ed iu m heat,
com bine glaze ingredients. B ring to sim m er,
stirrin g occasionally, and cook over low h eat
for a b o u t 3 m inutes. R em ove from th e heat.
elizabeth’s
Grilled Chicken with
Watermelon Glaze
p r e p :
20
m inutes g r il l : 214 hours
IN G R E D IE N T S
1
recipe W aterm elon Glaze,
below
1
whole chicken or 1,600 gm m eaty
chicken pieces
14
tsp salt
snipped fresh herbs like chives, parsley,
and rosem ary (optional)
PR EPA RA T IO N
1. Prepare Glaze. Remove 14 cup for serving.
2. U npack chicken and pat dry. To butterfly,
using kitchen shears cut along each side o f
backbone to rem ove it
(see
next page).
Turn
chicken b reast side up. O pen the tw o sides of
the chicken as if you w ere opening a book,
and lay it flat. Break breastbone by applying
pressure and pressing dow n, tuck wing tips
un d er upper wings.
3. Prepare grill for indirect grilling. Brush
chicken w ith olive oil. Season chicken w ith
salt and black pepper. Place skin side down,
on centre o f grill over indirect m edium heat.
4. Grill 25 m inutes. Turn chicken over. Brush
a little o f the rem aining % cup glaze on skin.
Grill 30 m inutes m ore, until juices run clear,
brushing w ith glaze
2
m ore tim es.
5. Remove chicken from grill; brush w ith the
reserved glaze; let rest 10 m inutes. C ut
chicken; serve w ith w aterm elon w edges and
sprinkle herbs.
Makes
6
servings.
Each Serving
539
cal, 27gn fat, 135 mg chol,
313 mg sodium, 39 gm carb, 1 gn fibre,
35 gn pro.
WATERMELON GLAZE
p r e p :
20
m inutes
IN G R E D IE N T S
1
sm all w aterm elon
340 gm apple jam
juice and zest of one sm all lime
2
tsp red chilli flakes
1
tsp green tabasco
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