|Strawberry-Habanero Marinated Ribs|
"Remove the membrane from the underside of the ribs. [See Below] Then place the ribs in a rectangular dish or baking pan. [I always use gallon Zip Lock (R) bags. The gods created them just for marinating. Yup.]
"To make the marinade, combine all the marinade ingredients. Stir well. Makes 1 3/4 cups.
"Coat the ribs evenly on both sides with the marinade. [I put the ribs or whatever I'm marinating in a Zip Lock bag, pour the marinade in, squeeze out all the air, zip, moosh stuff up, and then toss in the microwave to marinate at room temp for as long as I want. Sometimes even 24 hours. Ain't killed me yet! I turn the bag every so often to make sure the marinade gets all over.] Marinate the ribs, refrigerated, for at least 15 minutes [Ignore this. 15 minutes is nothing and you've wasted all your time and money if you only marinate for 15 minutes - for anything. Minimum, IMHO, is 3-4 hours.]. For more flavor, marinate for up to 8 hours. [Note: Beyond 18-24 hours your meat will get mushy...]
"To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees). If using charcoal or wood, prepare a fire. Grill according to the instructions on page 22. Occassionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill."
"Removing The Membrane",
The Great Ribs Book, Hugh Carpenter & Teri Sandison, pg. 19
"Place the ribs, meaty side down, on a flat surface. Using your fingernail, loosen a little of the membrane along the end of the last rib bone. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn't slip from your grip). Holding the ribs down with the other hand, pull the membrane away. If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away."
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