|The Moroccan Cookbook|
|by Irene Frances Day|
This ample sample includes couscous, frackh (baked beans), hareera (a rich, thick soup), and ulk'tban (shish kebob).
Results 1 - 10 of 38 for grilling ribs
Result Page: 1
Start off by placing ribs in a glass ... drain them, start grill on medium and ... they stick a little it is ok, that is what the oil and foil is for!!
Thoroughly clean the ... Cut off the rib tips (ie, St. ... desire. Smoke or Grill the slab as ... flavor and aroma won't be overwhelming to the taste. Enjoy.
Prepare grill for indirect heating. ... Rub seasoning over ribs. Place ribs ... Let ribs stand 10 minutes before serving and brush with remaining glaze.
Combine all the ... Dust all the ribs with the rub ... them on the grill. With the ... frequently and when the sauce looks dried, remove them from the grill.
Combine salt and ... mixture all over ribs. Let ribs ... a covered charcoal grill. Push coals ... (about 20 minutes). Will keep in refrigerator for 1 week.
In a small ... Pour over trimmed ribs. Cover and ... occasionally. To cook: Cover pan with foil and cook with grill covered 45 minutes. Cook longer if needed.
1. Combine all ingredients and marinate overnight. 2. Grill ribs 20 to 30 minutes, turning every 5 minutes and basting. Serves 4.
Place ribs in large saucepan. ... Place ribs on grill. Cover and cook 20 minutes, turning and brushing with sauce every 5 minutes. Yield: 4 to 6 servings.
Heat oven to 350 degrees, arrange ribs, slightly overlapping, ... once or twice. Grill ribs over medium ... several times during grilling. Serve ribs with remaining sauce.
Rub meat with ... pan; bring to boiling. Brush part over ribs, continue basting ribs until the meat is done to your taste. Pour remaining sauce over ribs.
Result Page: 1
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