Crinella Family Cookbook
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Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
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Sweets
Sour Dough
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
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Barbecued Ribs with Italian Marinade
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There is nothing like barbecued meat, but most commercial barbecue sauces
are loaded with sugar, spices and preservatives that are foreign to the
Italian palate. Here is a simple but flavorful marinade that can be used
to barbecue either beef or pork ribs.
4 pounds, (or 4 racks) of pork ribs
1/2 cup, olive oil
1 cup, dry red wine
1/2 cup, dry sherry
4 medium garlic cloves, crushed
1 tablespoon, dried thyme
1 tablespoon, dried tarragon
1 tablespoon, finely ground black pepper
1 small (about 8 ounce) can, tomato paste
1 teaspoon, salt
12 quarts, water
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Par-boil ribs in large 12-quart sauce pan for 15 minutes, then remove.
In
a mixing bowl, add all ingredients except ribs, and mix thoroughly.
Place
ribs in a deep roasting pan, and pour mixture over them.
Marinate for 6
hours, turning and basting ribs to ensure that they are well-covered with
the marinade.
Barbecue ribs on grill for 1/2 hour.
Use spray bottle with
water to keep down the flames.
Enjoy with our
2006 Pinot Noir.
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