_Barbecue Rack: To make your own


Serves: 5

Ingredients

Directions:

Buy 8 or 10 curtain end hooks (the single, not double, variety) at the dime store. Bend them so they hook at each end. Hook one end of each onto the crossbar of the oven shelf the other into the meat to be barbecued (such as a rack of spareribs). Set the shelf as high in the oven as possible. Place a large pan containing water on the floor of the oven to catch the drippings and prevent their burning. Replenish the water from time to time.

NOTE: This is the best method for barbecuing spareribs. Second best is laying them flat on a rack over a drip pan.

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

This _Barbecue Rack: To make your own recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
_Almonds: To blanch
_Almonds: To toast
_Barbecue Rack: To make your own
_Bean Curd: To press
_Bean Sprouts, Canned: To restore crispness
_Bean Sprouts: To grow your own
_Bean Sprouts: To husk
_Beef: To tenderize
_Chestnuts: To shell
_Chicken, Cooked: To cut up
_Chicken: To bone
_Clams: To buy or shell
_Cornstarch Paste: To thicken with
_Crabs: To boil, steam or shell
_Cream: To whip
_Duck, Cooked: To bone and carve
_Duck, Cooked: To cut up
_Duck: To bone
_Egg Cubes: To prepare
_Egg Threads: To prepare
_Eggs, Preserved: To shell
_Eggs: To poach
_Flavor: To improve
_Ginkgo Nuts: To blanch
_Glutinous Rice: To cook
_Lard, Leaf: To render
_Lobster: To buy or cut up
_Lotus Seeds: To blanch
_Mung Peas
_Mushrooms: To dry
_Noodles, Egg: To deep-fry
_Noodles, Rice Flour: To prepare as a garnish
_Oil, Peanut: To enhance
_Onion Brushes: To make
_Paper Wrapping
_Peanuts: To toast
_Poultry: To suspend and dry
_Poultry: To truss
_Rice: To wash
_Shrimp: To butterfly
_Shrimp: To buy, store, devein or shell
_Shrimp: To remove tail shell segment
_Smoking
_Squab: To cut up
_Squid: To clean
_Steamers: To make your own
_Steaming
_Tomatoes: To peel
_Vegetables: To blanch
_Vegetables: To parboil
_Walnuts: To blanch
_Walnuts: To toast
_Wok: To clean
_Wok: To treat a new one




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