It’s fruit, and it’s sausage–on a kebab. Not much more to 9-23: Fruity Sausage Kebabs than that. We gave up our BBQ grill a few years ago after our apartment changed owners, and haven’t purchased a new one yet since we bought our house, but that’s okay: you can do these kebabs with just a toaster oven or broiler.
9-23: Fruity Sausage Kebabs is the last recipe I have for Group 9: Ground Meat & Sausage. I assume there are other ones out there (since my numbers jump around a bit, especially at the end), but this is it for this group for me. Every so often, I’ll get email requests for particular recipes, and it’s always for ones I don’t have–apologies for that, this project was never intended to be a complete listing of all of the available recipes.
Polynesian-style spareribs are my second or third favorite preparation of spareribs. As I described when I wrote 7-16: Orange-Glazed Spareribs, my grandmother’s recipe for Barbecue Spareribs still can’t be beat. However, these ginger and pineapple glazed ribs are more than acceptable. My dish came out of the oven tender and delicious, and maybe a little burnt from cooking too close to the broiler.
This meal is indeed, delectable, as described by the editors of Simply Delicious. I served this dish at a time of the year when corn-on-the-cob was not in season so my final plate looks a little different. The bright yellow corn would provide a nice contrast to the dark ribs on the plate.
I had mentioned in 9-26: Crispy Beef Turnovers and 13-13: Spinach Turnovers that there was a third turnover recipe that I had intended to make (for a trio of turnovers), but that the third recipe required a different cooking method (deep-frying versus baking), so I chose to shelve it until I could do it right.
Well, I happened to have a (borrowed, since returned) mini-deep-fryer in my possession recently, so 1-7: Trader Vic’s Crab Turnovers (the fabled third turnover recipe) was finally about to become a reality.