“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
12
½
c.
pineapple
preserves
¼
c.
ketchup
1
garlic
clove,
pressed
¼
‐
½
tsp.
cayenne
pepper
Cut
off
top
&
bottom
of
pineapple
and
cut
using
the
Pineapple
Wedger.
For
ribs,
remove
membrane
from
ribs
using
the
Boning
Knife
(see
Cook’s
Tips)
and
cut
between
each
bone
to
separate
rack
into
individual
ribs.
Season
with
salt
and
pepper.
Arrange
ribs,
cut
side
down,
in
two
layers
in
the
DEEP
COVERED
BAKER.
Add
water.
Microwave,
covered
for
8
minutes.
Turn
ribs
over
and
microwave
for
an
additional
7
‐
10
minutes
or
until
160°.
For
sauce,
combine
remaining
ingredients,
reserving
½
c.
Add
ribs
to
sauce
and
toss
to
coat.
Grill
ribs
and
pineapple
slices
for
5
‐
7
minutes
or
until
grill
marks
appear,
turning
and
basting
occasionally
with
reserved
sauce.
*To
substitute
teriyaki
baste
and
glaze,
combine
½
c.
teriyaki
sauce,
¼
c.
cold
water
and
1
tbsp.
corn
starch
in
saucepan.
Bring
to
a
boil
whisking
constantly
until
thickened.
Cook’s
Tip:
The
membrane
found
underneath
the
rack
is
not
only
tough,
but
it
also
holds
in
excess
fat.
Removing
the
membrane
helps
to
render
out
the
fat
during
cooking.
To
remove
the
membrane,
lay
the
rack
meaty
side
down.
Using
the
tip
of
the
Boning
Knife,
gently
cut
under
the
membrane
on
one
corner.
Using
a
paper
towel,
grasp
the
corner
of
the
membrane
and
gently
pull
it
away
from
the
bones.
Trim
any
visible
fat
along
the
underside
of
the
rack.
OVEN
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2
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