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Barbecue Pork Ribs With Plum Sauce

This is a slightly sweet dish with a delicious oriental taste.  Preparation time: 10 minutes Cooking time 40 minutes Serves 6

About 2.25 lb (1kg) of pork ribs
3 cloves of garlic, finely chopped or crushed
1 inch (25mm) cube of fresh ginger, grated
5 fl ounces (150ml) plum sauce
2 tablespoons of Shaoxing rice wine or dry sherry
3 tablespoons of light soy sauce
2 tablespoons of hoisin sauce
2 tablespoons of sunflower oil
1 teaspoon of sesame oil

1. If the ribs have been bought in a single sheet, cut them into individual ribs.

2. Heat the oils together in a pan, but don't boil. Then add the garlic and ginger and gently cook for about 2 minutes. Stir in the plum sauce, rice wine, hoisin sauce and soy sauce and gently heat through.

3. Brush the sauce over the pork ribs and grill over the hot ribs for 5 to 10 minutes.

4. Move the ribs to a cooler part of the barbecue and grill for a further 20 to 30 minutes. Occasionally turning and basting with the remaining sauce. Serve when cooked through.

Marinated Chicken Breasts

Marinating meat helps it stay moist while cooking. This flavorful chicken is both quick and tasty.

4 boneless skinless chicken breasts
1/4 cup spicy mustard
2 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon tarragon
1/4 teaspoon black pepper

1.  Combine all of the ingredients except the chicken and mix well.

2.  Roll the chicken in the marinade and thoroughly coat all sides. Refrigerate in a re-sealable bag or covered glass dish for fifteen minutes.

3. Grill over low to medium heat for fifteen minutes. Turn it once during cooking.

Chicken is one thing that can taste awful if it's not done well. However, you can successfully grill moist and tasty chicken dishes by following these simple recipes.

Mom's Turkey Soup Recipe

Making Stock:

1. Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.

2. Break up the leftover bones of the carcass a bit, so they don't take up as much room in the pot. Put the leftover bones and skin into a large stock pot and cover with cold water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver) that haven't been used already. Add a yellow onion that has been quartered, some chopped carrots, parsley, thyme, a bay leaf, celery tops, and some peppercorns. (Option B: you would get more flavour by taking the bones from the carcass, breaking them up exposing the marrow and baking them for 1/2 hour in a 400 degree oven then placing them in the cold water filled stock pot, letting it sit for 1/2 hour then proceed with the rest of the recipe)

3. Bring to a boil and immediately reduce heat to bring the stock to a bare simmer or just below a simmer. (If you would like to have a clear stock, do not bring the stock to a boil, but keep the stock below a simmer, as the more you simmer, the more cloudy the stock will be.) Skim off any foamy crud that may float to the surface of the stock.

4. Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.

5. Cook for at least 4 hours, uncovered or partially uncovered (so the stock reduces), occasionally skimming off any foam that comes to the surface. To help maintain a steady, even heat, you can cook the stock in a 180-200°F oven.

6. Remove the bones and veggies and strain the stock, ideally through a very fine mesh strainer.

7. If making stock for future use in soup you may want to reduce the stock by cooking it longer, uncovered, at a bare simmer or just below a simmer, to make it more concentrated and easier to store.

Making the Turkey Soup:

Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillon cube. Cook at a bare simmer until the vegetables are cooked through. (or first sauté the chopped vegetables & onions in butter a bit before adding it to the stock) You can add rice, noodles*, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add salt and pepper to taste.  Then the dried seasonings should be added in the last 5 - 10 minutes of the soup preparation otherwise you will lose a significant amount of flavour.  Sometimes a dash or two of Tabasco gives the soup a nice little kick.

*If cooking gluten-free use gluten-free noodles.

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Happy BBQing.