European Stars and Stripes (Newspaper) - March 20, 1992, Darmstadt, Hesse                                Good to the Bone turkish ribs Are made with Lamb rib Racks garlic spices Oil and vinegar a los Angeles Timm then skewered and barbecued. Avoid a ribbing by preparing ribs Well by Joan Drake the los Angeles times the term a ribs Quot encompasses various cuts of beef pork and Lamb. They come from different areas of the rib loin sections located Between the shoulder and Hind leg and Down each Side from the Backbone to the belly. Three common cuts of beef ribs include Back ribs also called prime rib flanked ribs sometimes called Cross Cut hawaiian or korean style ribs and Short ribs. Spareribs Back ribs also called loin Back or baby Back ribs and country style ribs come from pork Lamb yields breast slab ribs and giblets. The location of the rib loin Section determines the tenderness As Well As the amount of meat on the Bone. Ribs from the upper Back Section of the loin such As pork Back ribs Are meatier and More tender. Due to their smaller size one Pound of these ribs is considered a serving. Ribs Cut from the Side Section a pork spareribs for example a have the least amount of meat per Bone. Even though they Are larger still figure on a Pound of these ribs per serving. Cuts closer to the shoulder or leg including beef Short ribs and country style pork ribs tend to have a much higher meat to Bone ratio. A half Pound is sufficient per serving. All these cuts Are suitable for cooking on an outdoor Grill but the meat tends to be relatively Tough and requires Long slow cooking. You can accomplish the slow cooking by either using a covered Grill and Low coals or cooking by indirect heat for about 1 hours turning occasionally. If using a rotisserie thread the ribs accordion fashion on the spit and Cook 1v2 to two hours. Ribs May also be wrapped in heavy duty foil and cooked directly Over Low coals for about an hour then unwrapped removed from the fat and browned an additional 30 minutes directly Over the coals. Another option is to Prebook the ribs either by roasting in the oven or Par boiling. Note some rib enthusiasts claim ribs should not be parboiled because it toughens them and boils away flavor to Prebook in the oven place the ribs in a Large baking pan add about three quarters cup water cover tightly and roast at 350 degrees until tender one to 1 hours. Par boil by placing the ribs in a Large pan with water to cover cover the pan and simmer until the meat is tender about an hour. Los Angeles times the term Quot ribs encompasses various cuts of beef pork and Lamb. From top spareribs Back ribs country style ribs. All ribs come from the rib loin Section of the animal. The higher up on the Back the meatier the ribs. Pictured Here Are beef Back ribs left and breast of Lamb ribs. Opinions vary on whether ribs should be parboiled or precooked before being put in the Barbecue. Views also differ on whether to Grill them in slabs or Small sections. Slabs yield Molster meat. Above from left beef Back ribs pork spareribs country style pork ribs breast of Lamb ribs and pork baby Back ribs. A really old rib roast by the los Angeles times Here s a curiosity possibly the oldest existing rib recipe from a 10th-Century arabic manuscript called the Book of dishes. The meat was not grilled but roasted in a Tandoori oven Over a Container of water a technique that can be mimicked a somewhat laboriously a if you have a Large Stockpot and a baking Sheet or pizza Stone. A More exotic tasting 10th-Century dish from the same Book consisted of a rack of Lamb left whole rather than Cut into chops marinated without the Asafoetida and thyme and sprinkled with cumin coriander Pepper and cinnamon before cooking. Lamb Mash i 10th-Century Lamb chop Kebab 4 Lamb rib chops 4 cups vinegar 1 Teaspoon Salt 1 is Teaspoons dried thyme vie Teaspoon Asafoetida or 2 crushed garlic cloves place chops in Glass or Ceramic dish and add vinegar Salt thyme and Asafoetida. Marinate 2 hours turning at least once. Place pizza Stone or baking Sheet in oven. Place Stockpot measuring at least 14 inches across on Stone or Sheet. Preheat oven to 450 degrees. Carefully remove Stockpot using oven mitts. Place oven proof dish 8 inches Square and at least 3 inches deep filled with water to 2 inches from top of dish on Stone. Arrange Small Metal rack or several skewers on dish above water to support chops. Remove chops from marinade and place on rack invert Stockpot Over meat close oven and roast about so minutes. Using oven mitts carefully remove Stockpot then chops. Makes 2  the los Angeles times there Are All sorts of ribs in this world. Big Juicy ribs slow cooked until the meat is ready to fall off the Bone. Slender crusty ribs that take serious gnawing. Even Flat Cross Cut ribs that barely show their Bones. And contrary to what a lot of us think there s More to ribs than Good old american Barbecue. In Turkey a slab of ribs gets rubbed with mint and garlic skewered and then slowly cooked Over a soldering fire. In India Yogurt Chiles garlic and Ginger coat Lamb ribs before they go on the Grill. In Africa pork Back ribs Are broiled then simmered in Peanut sauce with onions garlic coriander seeds and Chile Oil. What follows Are a few recipes from All Over. Turkish barbecued ribs grilled marinated Lamb ribs Are typical of a turkish dish found at Barbecue restaurants called Ocak Basi throughout Istanbul. The Cook threads the ribs on a Long Metal skewer and Cooks them Over a soldering White Ash fire. The ribs Are then Cut into portions and served with grilled Chiles a fresh lettuce and Tomato salad and plenty of Beer 4 to 6 pounds Lamb rib Racks 2 cloves garlic spilt Salt Pepper 2 Tablespoons crushed dried mint v4 cup Olive Oilve cup red wine vinegar rinse ribs Well. Pat dry. Rub entire surface of Racks with garlic. Sprinkle generously with Salt and Pepper. Rub All around with crushed mint. Place Flat in Container Large enough to hold. Drizzle with half of Oil and vinegar. Turn and drizzle with remaining Oil and vinegar. Let stand overnight or several hours in refrigerator. When ready to Cook thread rib Racks on extra Long skewer cutting ribs where needed to fit skewer. Grill Over medium hot coals until crispy outside turning often. Serve with grilled Jalapeno Chiles whole Small tomatoes Small whole onions and thick eggplant slices if desired. Makes 4 to 6 Servings. The Grill Short ribs John Sola chef at the Grill in Beverly Hills calif., uses Quot Kosher Cut Quot Short ribs which Means that the ribs have been a squared off Quot or trimmed of As much fat As possible to Render them almost perfect rectangles of meat with the Bone in. If you can to find Kosher Cut ribs use Short ribs. 6 Tablespoons Oil 2 /2 pounds Kosher Cut Short ribs 1 cup cubed onion celery and carrots 1 Bay Leaf v4 cup Brandy optional 2 cups beef Stock 1 Tablespoon arrowroot Salt Pepper 1 onion Cut into 3-Inch Julienne 1 turnip peeled and Cut into 3-Inch Julienne chopped Parsley heat 2 Tablespoons Oil in Large Skillet. Add Short ribs and saute 2 minutes on each Side or until Well browned remove from pan. Set aside. Add 2 Tablespoons Oil to Skillet and heat. Add cubed onion celery and carrots and Bay Leaf and saute 5 minutes or until browned. Place vegetables and Short ribs in roasting pan. Bake at 450 degrees 15 to 20 minutes to braise. Add Brandy and beef Stock. Reduce oven heat to 350 degrees and bake covered 1 hour 45 minutes to 2 hours or until meat Falls away from Bone remove Short ribs from pan and set aside. Discard vegetables. Strain pan juices. Heat 1 Tablespoon Oil in Small Skillet stir in arrowroot until smooth and slightly thickened Strain again. Season to taste with Salt and Pepper heat 1 Tablespoon Oil. Add Julienne onion and turnip and saute until lightly browned. Place vegetables on top of Short ribs. Pour sauce Over vegetables. Garnish with Parsley. Makes 4  Indian ribs Altula Patel of los Angeles has a great marinade Tor ribs and other meats. She advises marinating the meat overnight and piercing it in several places so that the marinade can penetrate. The Tandoori paste that she recommends is Patak s Brand from England 1 11-ounce Jar Tandoori paste 1 1-Pound Carton Plain Yogurt 1 Clove garlic or More to taste 1 Inch Ginger Root peeled 3 to 4 Serrano Chiles stemmed and seeded it desired i v2 Bunch Cilantro i 1 Tablespoon ground cumin 1 red food color 3 pounds Lamb ribs Oil Combine Tandoori paste Yogurt garlic Ginger Root Miles Cilantro and cumin in blender and blend until Creed. Add few drops red food color enough to make sight red. Pierce rib meat with Fork. Coat with marinade. Cover and refrigerate overnight. Dram ribs from marinade and place meaty Side on Grill ack about 4 inches from heat. Grill up to 10 minutes brushing with Oil As ribs Cook. Turn ribs and Cook 5 minutes More. Makes 8 Servings. Note for spicier taste bottled Curry paste can be added to  ribs with Peanut sauce 2vi pounds pork Back ribs a cup oil1 cup minced onion2 cloves garlic minced3 cups Chicken Broth 1 Tablespoon coriander seeds finely crushed Salt Pepper Chile Oil 1 6 /2-ounce can roasted shelled peanuts 1 eggplant cubed juice of 1/2 Lemon 2 Teaspoons paprika steamed Green Beans and carrots is to Brown. Heat 3 Tablespoons Oil in Large pot saute onion and garlic until tender. Add Chicken Broth and coriander seeds. Season to taste with Salt Pepper and Chile Oil. Bring to boil. Add ribs then simmer covered 1 hour or until ribs Are tender. Place peanuts in blender with remaining 1 Tablespoon Oil. Blend until finely ground. Add to ribs with eggplant Lemon juice and paprika. Simmer until eggplant is tender stirring occasionally. Adjust Salt and Pepper to taste. Add Green Beans and carrots before serving or serve vegetables alongside Stew. Makes 8 Servings. Note Vic cup creamy Peanut butter May be substituted for roasted peanuts. Stir into sauce after eggplant is  beef Short ribs in Korea flanked Cut or Cross Cut Short ribs Are often cooked on hot grills right at the table. Garlic soy Ginger and Green onions typically go in the marinade. At City restaurant in los Angeles Susan Feniger and Mary sue Milliken serve marinated beef Short ribs that have a lot in common with korean Kali. But instead of grilling the meat raw the City chefs roast and Baste the Short ribs to break Down the Tough tendons in the meat. Then the ribs Are marinated for several hours and finally grilled. In their Book City cuisine William Morrow amp co., inc 1989milliken and Feniger say it s important to get the right Cut of Short ribs for this dish the ribs should be Cut across the Bones in half Inch slices leaving not a single rib but a Small Cross Section of about four ribs in each piece 33/, pounds beef Short ribs Cut in 1/2-Lnch slices with Bones Salt freshly ground Pepper i cup water2 Tablespoons Lemon juice1 Teaspoon crushed hot Pepper a cup Hoisun sauce3 Tablespoons Plum sauce2 Tablespoons Oyster sauce 2 Tablespoons soy sauce 1 Tablespoon Peanut Oil 1 Tablespoon sesame Oil 1 Tablespoon Honey 1 Tablespoon Chile paste 1 Tablespoon pureed garlic 1 Tablespoon grated Ginger Root 1 Bunch Cilantro stems trimmed and roughly chopped 1 Bunch Green onions finely chopped season ribs to taste with Salt and Pepper. Place on rack in roasting pan and bake at 350 degrees 1 hour. Combine water Lemon juice and crushed hot Pepper in Small bowl. Brush Over top Side of ribs and bake additional 10 minutes. Turn Brush again and bake 10 minutes longer. Cool. Combine hoist sauce Plum sauce Oyster sauce soy sauce Peanut Oil sesame Oil Honey Chile paste garlic Ginger Cilantro and Green onions in Large bowl add roasted ribs and toss to coat cover with plastic wrap and refrigerate at least 4 hours or up to 24 hours Grill or place under broiler 2 minutes per Side and serve immediately with spicy cold Soba noodles and chopped Tofu with Parsley if desired makes b Servings Page 14 the stars and stripes for a 92 the stars and stripes Page 1 5