iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Individual Walnut Cake with Yogurt

Ingredients:
1/3 cup walnuts (1 ounce)
1 1/2 tablespoons sugar
2 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon finely grated fresh lemon zest
1 large egg
2 tablespoons all-purpose flour
1 lemon
3 tablespoons sugar
2 tablespoons water
2 teaspoons mild honey
Accompaniment: whole-milk yogurt (preferably Greek)
a 6- to 8-ounce gratin dish or ramekin

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Pulse nuts in a food processor until coarsely chopped and reserve 1 1/2 tablespoons in a small bowl. Add sugar and a pinch of salt to nuts in processor and pulse until nuts are finely chopped. Add butter and zest and process until smooth, then add egg and process until blended, scraping down side of bowl. Add flour and pulse just until incorporated, 2 or 3 times (do not overblend). Pour batter into ungreased dish and sprinkle with reserved nuts.
Bake until cake is browned around edge and puffed, and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes. Transfer cake in dish to a rack.
Finely grate 1/4 teaspoon zest from lemon, then halve lemon and squeeze enough juice to measure 2 teaspoons.
Bring lemon juice, sugar, water, and honey to a boil in a very small saucepan, stirring until sugar is dissolved, then boil 1 minute. Stir in zest and cool to warm.
Run a thin knife around edge of cake to loosen and pour 3 tablespoons syrup over hot cake in dish, letting syrup run down sides and underneath cake. Cool cake at least 15 minutes. Transfer to a plate and serve with remaining syrup and yogurt.
Cod Potpies with Dill Biscuit Crusts

Ingredients:
1 medium leek (white and pale green parts only), cut into 1/2-inch pieces
1/2 cup finely diced carrot
1/4 cup finely diced celery
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/4 pounds skinless cod or scrod fillet, cut into 3/4-inch chunks
1 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
7 1/2 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus 1 tablespoon, melted
1/2 cup plus 1 tablespoon whole milk
2 1/2 tablespoons chopped fresh dill
a 3 1/2-inch round cookie/biscuit cutter; 4 (4- to 5-inch-wide) 8- to 10-ounce ramekins*

Instructions:
Put oven rack in middle position and preheat oven to 450°F.
Wash leek in a bowl of water, then lift out and drain well. Cook leek, carrot, and celery in butter in a 2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until tender, about 7 minutes. Add flour and cook, stirring, 1 minute. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Bring sauce to a boil, stirring, then reduce heat and simmer, stirring occasionally, 4 minutes. (Sauce will be thick.) Remove pan from heat.
Whisk together flour, baking powder, and salt in a bowl. Blend in butter cubes with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in milk and dill with a fork until mixture just comes together.
Gather dough into a ball, then turn out onto a lightly floured surface and knead 2 or 3 times. Roll out with a floured rolling pin into an 8-inch square (1/2 inch thick), then cut out 4 biscuits using cutter.
Sprinkle cod with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Bring sauce to a simmer and stir in fish, then divide among ramekins. Top each ramekin with a biscuit, then brush biscuits with melted butter. Arrange ramekins in a shallow baking pan and bake until sauce is bubbling and biscuits are golden, 12 to 15 minutes.
*Available at Bridge Kitchenware (800-274-3435).
Potato Croquetas with Saffron Alioli

Ingredients:
1 pound large boiling potatoes (about 2)
3 large eggs
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1/4 teaspoon chopped fresh tarragon
2 tablespoons unsalted butter, softened
1/2 teaspoon salt
1/8 teaspoon black pepper
3/4 cup all-purpose flour
3/4 cup fine dry bread crumbs
About 4 cups olive oil (not extra-virgin) for frying
Accompaniment: saffron alioli
a potato ricer; a deep-fat thermometer

Instructions:
Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Force potatoes through ricer into a medium bowl and cool.
Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir just until combined.
Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray.
Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl.
Working in 4 batches (of 6 or 7), roll balls in flour to coat, gently shaking off excess flour. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, 30 minutes.
Preheat oven to 200°F.
Heat 1 1/2 inches oil in a 3-quart pot until it registers 360°F on thermometer. Working in 4 batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in oven while frying remaining croquetas. (Return oil to 360°F between batches.)
Eggplant, Tomato, and Fontina Pizza

Ingredients:
1 (1 1/2-pound) eggplant, cut crosswise into 1/4-inch-thick slices
1 3/4 teaspoons salt
3/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
2 garlic cloves
10 ounces grape tomatoes (2 cups), quartered
5 tablespoons extra-virgin olive oil plus additional for brushing dough
Pizza dough
Flour for dredging
1/4 pound Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
a pizza stone; parchment paper; a baking peel or rimless baking sheet

Instructions:
Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes.
Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl.
Preheat broiler.
Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature.
Put pizza stone in lower third of oven and preheat oven to 500°F (allow 1 hour for pizza stone to heat).
Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed.
Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of peel with far edge of pizza stone and tilt peel down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment.
While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.
Creamy Stone-Ground Grits

Ingredients:
4 cups water, 3/4 teaspoon salt, 2 tablespoons unsalted butter, 1 cup coarse stone-ground white grits*, 1 cup whole milk, 1/4 teaspoon black pepper

Instructions:
Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes.
Stir in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
Stir in pepper and remaining tablespoon butter.
*Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).
Southwestern Shrimp Soft Tacos

Ingredients:
1 1/2 tbsp minced red onion
1/2 tsp finely chopped garlic
1 tbsp honey
1 tsp chopped fresh cilantro
1/2 cup freshly squeezed lime juice
1/2 tsp Jamaican jerk or Cajun seasoning
1/8 tsp paprika
16 shrimp, shelled, deveined, tails removed
2 ears corn (or 1 cup canned or frozen and thawed)
Vegetable-oil cooking spray
6 Roma tomatoes, diced
1 green onion, chopped
Lime- or lemon-pepper seasoning
4 lowfat whole-wheat tortillas
1 tsp chopped fresh cilantro
1 green onion
chopped

Instructions:
Combine marinade ingredients with 1/4 cup water and season with salt. Add shrimp; refrigerate 1 hour. To make relish, cut corn kernels off cob. Lightly spray a sturdy skillet with cooking spray and heat over moderately high heat. (Avoid Teflon pans, which should not be used when cooking at such high temperatures.) Stir-fry corn until golden brown. Pour corn into a bowl and add remaining relish ingredients; season with salt. Remove shrimp and reserve marinade. Lightly spray the same skillet with cooking spray and heat on high until very hot. Toss in a few shrimp at a time and cook until just opaque; remove shrimp. Pour marinade into pan, bring to boil and boil for 2 minutes; lower heat and simmer until thick. Put 4 shrimp on each tortilla; top with corn relish and marinade sauce. Sprinkle with cilantro and green onion.
BLT with Avocado Spread

Ingredients:
1 extra ripe avocado, 2 tablespoons fresh lemon juice, 1/2 teaspoon salt, 1/8 teaspoon cayenne pepper, 8 slices turkey bacon, 8 slices whole-wheat bread, 8 leaves romaine lettuce, 2 medium tomatoes, cut into 12 slices, 1 small red onion, thinly sliced

Instructions:
Combine spread ingredients in a bowl. Mash until smooth and set aside. Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread. Place 4 slices on 4 plates. Spread an equal amount of avocado spread on each slice. Top each with 1/4 of the bacon, lettuce, tomato, and onion. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.
Butternut Squash Pizza

Ingredients:
1 small butternut squash, 1 1/2 tsp nutmeg, 1 tbsp olive oil, 2 medium yellow onions, thinly sliced, 3/4 cup grated lowfat Romano, 1 1/2 cups grated lowfat fontina, 1/4 cup chopped fresh parsley, Grilled Pizza Crust

Instructions:
Cut squash in half lengthwise and remove seeds. Prick rind with a fork. Place cut side down in a baking dish and add 1/4 inch water. Microwave squash on high 10 minutes, checking for doneness. (To bake: Preheat oven to 350°F. Place cut side down on a baking sheet. Bake until soft, about 1 hour.) Remove and cool. Scoop out flesh and place in a medium-sized bowl. Mix with salt, pepper, and nutmeg. Heat oil in a medium-sized pot over medium heat and sauté onions until light brown. Remove from heat and cool. Season with salt. In a separate bowl, mix cheeses. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust and top with onions. Top with dollops of squash; sprinkle with parsley. Rotate 3 to 4 minutes until bottom is golden brown.
Margherita Pizza with Arugula

Ingredients:
1 can (25 oz) crushed plum tomatoes
3/4 cup chopped fresh basil
2 tbsp finely chopped fresh garlic
3 tbsp extra-virgin olive oil
1 1/2 cups grated lowfat Romano
1 1/2 cups grated lowfat fontina
6 cups roughly chopped arugula
2 tbsp balsamic vinegar
Grilled Pizza Crust

Instructions:
To make sauce, combine tomatoes, basil, garlic, and 1 tbsp oil in a medium-sized bowl. Stir well and set aside for up to 1 hour. Mix cheeses together in a bowl. In a separate bowl, combine arugula, remaining 2 tbsp oil, and vinegar. Season with salt and pepper. Make crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust; dollop each with1/3 cup sauce. (Do not spread.) Top with arugula. Rotate 3 to 4 minutes until bottom is golden brown.
Soppressata Pizza

Ingredients:
3/4 cup grated lowfat Romano
3/4 cup grated lowfat fontina
2 cups bottled roasted red peppers
1 cup lowfat ricotta
40 ultrathin slices soppressata (or other Italian salami), about 4 oz
1/4 cup chopped fresh parsley
Grilled Pizza Crust

Instructions:
In a bowl, mix Romano and fontina. Make pizza crust. While second side of each crust is grilling, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown.
Lamb Souvlaki with Yogurt-Garlic Sauce

Ingredients:
2 tbsp extra-virgin olive oil
1 tbsp chopped fresh garlic
1 1/2 tsp oregano
3/4 tsp freshly ground black pepper
3/8 tsp kosher salt
3/4 lb lamb, cut from the leg into 12 equal-sized cubes
2 yellow bell peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Vegetable-oil cooking spray
4 whole-wheat pitas
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
3/4 cup nonfat Greek-style yogurt (such as Total brand)
1 tsp chopped fresh garlic

Instructions:
For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.
Mexican Chopped Salad with Honey-Lime Dressing

Ingredients:
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)

Instructions:
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.
Lean Lasagna

Ingredients:
Vegetable-oil cooking spray
1/2 cup chopped onion
1 lb ground turkey breast
3 cups tomato sauce
3 tsp Italian seasoning (or 1 tsp each dried basil, parsley, and oregano)
1/4 tsp freshly ground black pepper
1/4 tsp garlic powder
1/2 cup chopped mushrooms
6 cups chopped fresh spinach (or chard)
2 cups fat-free ricotta
1/4 tsp nutmeg
1 package whole-wheat lasagna noodles(about 8 oz, or 9 noodles)
2 cups (8 oz) shredded part-skim mozzarella

Instructions:
Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray. Sauté onion for 2 minutes, then add turkey and cook an additional 5 to 7 minutes. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.
Chicken Burritos

Ingredients:
1 small onion, chopped
2 small cloves garlic, peeled and minced
2 tsp vegetable oil
12 oz boneless, skinless chicken breasts, cut into 2-inch strips
1 can (12 oz) black beans, rinsed and drained
1 1/2cups hot salsa
1/2 tsp chili powder
6 whole-wheat tortillas (8 inches each)
3/4 cup cheddar, shredded
6 cups fresh spinach, shredded
1/2 cup nonfat sour cream

Instructions:
In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa, and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp cheddar. Fold each into burrito. Serve with 1 cup spinach, salsa, remaining cheese, and sour cream.
Jambalaya

Ingredients:
1 tbsp olive oil
1 large onion, chopped
2 medium cloves garlic, peeled
1 large green bell pepper, cored, seeded and chopped
2 celery stalks, diced
3 tbsp fresh Italian parsley, minced
4 oz extra-lean smoked ham, cut into 1/2-inch cubes
5 oz boneless, skinless chicken breast, diced
1 large bay leaf
1 tsp cayenne pepper
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
3/4 cup brown rice, uncooked
1 1/2 lb medium shrimp
peeled
deveined and chopped into bite-sized pieces

Instructions:
Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
Philly Cheese Steak

Ingredients:
3 medium onions, sliced very thin
2 green or red sweet bell peppers (or combination), cored, seeded and sliced very thin
1 tbsp extra-virgin olive oil
1 tsp garlic salt
1/2 tsp black pepper
2 lb extra-lean beef tenderloin (9 percent fat), sliced very thin
6 slices(1 oz each) part-skim mozzarella
6 soft Italian rolls
split

Instructions:
In a large skillet, sauté onions and peppers in oil; add garlic salt and black pepper. Transfer mixture to bowl and set aside. In the same skillet, pan-fry steak until brown but not crispy. Add onions and peppers. Place cheese on meat until slightly melted. Spoon cheese steak, onions, and peppers onto rolls and serve.
Chilled Watermelon Soup

Ingredients:
6 pounds yellow or red seedless watermelon, diced (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 teaspoon chopped ginger
8 teaspoons crumbled feta
1/4 cup sparkling wine (or sparkling water)

Instructions:
Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine, and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 teaspoon feta.
Spicy Asian Chicken Soup

Ingredients:
1 can (48 oz) nonfat chicken broth
1/4 cup soy sauce
1 tbsp brown sugar
1/4 tsp Asian chili sauce (or 1/4 tsp red pepper flakes)
2 tbsp fresh lime juice
1-inch piece fresh ginger, peeled and cut in 8 slices
3/4 lb boneless chicken breasts, cut in thin 3-inch-long strips
3 tbsp cornstarch
1 cup sliced shiitake mushrooms (or white button mushrooms)
1 cup snap peas (or snow peas)
1 red bell pepper, cored, seeded and julienned
1 tsp lime zest
2 tbsp chopped fresh cilantro

Instructions:
Combine broth, soy sauce, sugar, chili sauce, lime juice, and ginger and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken and shiitakes to broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, zest, and cilantro. Let soup stand 2 to 3 minutes before serving.
Whole-Wheat Peanut Butter Waffles

Ingredients:
2 1/4 cups whole-wheat flour, 4 teaspoons baking powder, 1/2 cup creamy peanut butter, 1 1/2 tablespoons sugar, 2 eggs, beaten, 2 1/4 cups whole milk, 1/4 cup vegetable oil, 1/4 teaspoon kosher salt, Cooking spray or melted butter

Instructions:
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the first 8 ingredients.
2. Preheat a waffle iron. When it is hot, spray its surface lightly with the cooking spray or brush it with the butter.
3. Fill a medium-size ladle with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 3 to 5 minutes. Serve hot with maple syrup and butter or fresh berries.
Sticky Spicy Ribs

Ingredients:
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Instructions:
Whisk together brown sugar, salt, and spices in a small bowl.
Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
Bring ribs to room temperature, about 30 minutes.
Put oven rack in middle position and preheat oven to 350°F.
Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.</epi:recipelink>
To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.