ribs recipes 1

ribs recipes 1

African Ribs with Peanut Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
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2 1/2 pounds pork backrib
1/4 cup oil
1 cup onion -- minced
3 cups chicken broth
1 tablespoon coriander seed -- finly crushed
salt, pepper
chili oil
1 6 1/2 ounce can roasted shelled peanuts
1 eggplant -- cubed
juice 1/2 lemon
steamed carrots and green beans
2 teaspoons paprika

Broil ribs till brown. Heat 3 tbls oil in large pot. Saute onion and garlic
until tender. Add chicken broth and coriander seeds. Season to taste with
salt,pepper, chili oil. bring to boil. Add ribs, then simmer covered, 1 hour or until ribs are tender.

Place peanuts in blender with remaining 1 tbls oil. Blend until finely
ground. Add toribs along with eggplant, lemon juice and paprika. Simmer until
eggplant in tender stirring occasionally. Adjust salt and pepper to taste.
Add green beans and carrots before serving or serve vegetables alongside with
stew.

Note: 1/2 cup creamy peanut butter may be substituted for roasted peanuts.
Stir into sauce after eggplant is cooked.

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NOTES : Eggplant simmers along with the ribs, and beans and carrots are
either cooked with the meat or on the side. All you need to turn this in to a
substantial meal is steammed rice and/or French bread.


All-American Ribs

Recipe By : Marlena Spieler
Serving Size : 4 Preparation Time :0:00
Categories : Grilling Pork
Spareribs Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Pork spareribs, either in a sheet
or separated
4 Leeks -- cut into brushes,
for basting ribs
1 recipe She-Devil Barbecue Sauce -- see * Note
=== DOWN-HOME DRY RUB ===
1 tablespoon Onion powder
1 tablespoon Salt
1 teaspoon Freshly-ground black pepper
3 tablespoons Paprika
1 tablespoon Dry mustard
1 tablespoon Garlic powder
1 tablespoon Crumbled dried bay leaves
=== LONE STAR MOPPIN' SAUCE ===
2/3 cup Cider vinegar
1/3 cup Vegetable oil
1/4 cup Worcestershire sauce
1/2 teaspoon Tabasco or other hot sauce
1 tablespoon Paprika
1 tablespoon Mild chili powder
1 teaspoon Dry mustard
1 teaspoon Crumbled dried bay leaves
1 teaspoon Garlic powder
1/2 teaspoon Celery salt -- or to taste

* Note: See the "She-Devil Barbecue Sauce" recipe which is included in this collection.

Mix the dry rub ingredients together in a bowl. Dust the ribs with the dry rub, then rub it in well. Let marinate for 30 minutes.
Prepare a charcoal fire or preheat a gas grill.
To make the Lone Star Moppin' Sauce, place all the ingredients in a bowl and mix together well.
Cook the ribs on a cool part of the grill, basting with the Moppin' Sauce, using a leek brush. Keep covered, so that the smoke scents the meat. The longer and slower the ribs cook, the more tender they will be. Allow 1 to 2 hours if the ribs are in a sheet, about 40 minutes if separated. To cook over medium heat, halve the time.
Brush with She-Devil Barbecue Sauce when the ribs are almost done. Serve immediately, passing around the remaining sauce.
This recipe yields 4 servings.

Comments: Barbecued ribs are delicious rubbed with a dry spice mixture, then basted or "mopped," as they cook on the barbecue. The secret of their flavor is long, slow cooking, the ribs growing tender and smoky as they cook on the fire. Brush sweet and spicy "She-Devil Barbecue Sauce" on the ribs during the last 10 minutes of cooking, and offer an extra bowlful at the table.

Recipe Source:
THE CLASSIC BARBECUE AND GRILL COOKBOOK by Marlena Spieler (c) 1996
DK Publishing, London, GB - 160 pages - $24.95
As reprinted in the Jul/Aug, 1997 issue of Cookbook Digest

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-25-1997

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Alsace Ribs With Sauerkraut

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Vegetables
Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds lean pork spareribs
cut in serving pieces
1 glass jar sauerkraut with
caraway seed
1/2 head cabbage -- grated
1 large onion -- sliced thin
1 granny smith apple
(cored and sliced
1/2 cup water
1/2 cup light white wine

Sprinkle the ribs with salt and pepper and brown under broiler. Put alternating layers of meat, kraut, cabbage, onion, and apple in slow cooer. Mix water and wine and pour over. Cook on low setting 8-10 hours. Serves 6

From the recipe files of Carole Walberg

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Baby Back Ribs With Sofrito Glaze

Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Pork
Spareribs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Baby back pork ribs
=== MARINADE ===
1 tablespoon Annatto seeds
1/4 cup Vegetable oil
1 tablespoon Olive oil
1 Yellow onion -- diced
1 Anaheim chile -- seeded and diced
4 Garlic cloves
2 Red peppers -- seeded and diced
3 Recao leaves -- optional
(or 1/2 bunch oregano)
1/2 bunch Cilantro
2 tablespoons Tomato paste
3 whole Tomatoes
1/4 cup Cider vinegar
2 teaspoons Salt
1 teaspoon Freshly-ground black pepper
2 tablespoons Guava jelly
1/4 cup Coffee liqueur

To make annatto oil: Place the annatto seeds in a dry pan and toast over medium heat. Keep shaking the pan and tossing the seeds until their aroma is released, 1 to 2 minutes. Stir in the vegetable oil and set aside. When cool, strain to remove seeds.
Heat the annatto and olive oils in a large skillet. Add the onion, chile, garlic, red peppers, recao and cilantro. Saute over medium heat until vegetables soften, about 5 minutes. Stir in the tomato paste and continue cooking for 2 more minutes. Add the tomatoes and cook two more minutes. Allow to cool, then transfer mixture to a food processor or blender and puree. Pour marinade into a large bowl and stir in vinegar. Add remaining marinade ingredients. Place the ribs in the marinade and allow to sit for at least 1 hour, or overnight.
Preheat oven to 350 degrees.
Remove the ribs from the marinade and place them in a baking pan single layer (save marinade for basting). Add 1/4-inch water to the pan, cover and bake for one hour. Uncover and bake for another hour, basting with the reserved marinade every 15 minutes.
This recipe yields 4 servings.

Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

11-17-1996

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Baked Spare Ribs and Sauerkraut

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Penndutch Pork/Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ribs
-- sauerkraut
2 cups Flour

1 Egg -- beaten

1 teaspoon Baking powder

1 cup Milk


DIRECTIONS ------------------------------------------------------------ Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F for 30 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

Converted by MMCONV vers. 1.20

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Bar-B-Barn Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Ribs -- Parboiled
1 cup Apple Sauce
2 cups Brown Sugar
1/2 cup Lemon Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Cinnamon

In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes. Serves four. From The Gazette, 90/12/19. Bar-B-Barn ribs are a Montreal favourite.

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BAR-B-QUE FOR RIBS OR BACKBONE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 cups strong coffee
2 cups catsup
3 tablespoons Worcestershire sauce
3 tablespoons vinegar
1/2 cup sugar
1 tablespoon minced onion
1/2 teaspoon salt
1/8 teaspoon pepper

Mix together and pour over meat. Bake at 350 degrees until tender. Turn meat several times during cooking time.

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BAR-B-QUE SAUCE FOR RIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds Country ribs
1 tablespoon brown sugar
1 tablespoon soy sauce
1 tablespoon vinegar
1/2 cup ketchup
1 cup hot water
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder

Brown and salt ribs. Drain off excess fat. Pour sauce over ribs. Bake 1 1/2 hours in moderate oven. Baste often. For more ribs double or triple sauce.

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Barbecue Beef Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Beef short ribs
3 cups Black Jack BBQ Sauce

Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs.
turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)

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Barbecue Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats On The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Spareribs Cut To Serve
1 cup Brown Sugar -- Firmly Packed
1/4 cup Catsup
1/4 cup Soy Sauce
1 teaspoon Dry Mustard
1/2 cup Chili Sauce
1/4 cup Dark Rum
1/4 cup Worcestershire Sauce
2 each Cloves Garlic -- Crushed
Dash Pepper

Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting.

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BARBECUED RIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 to 4 lbs. country style pork ribs
1 (10 1/2 oz.) tomato soup
1/2 cup cider vinegar
1/2 cup brown sugar
1 tablespoon soy sauce
1 teaspoon celery seed
1 teaspoon chili powder

Trim excess fat off ribs. Place ribs in slow cooking pot. In mixing bowl combine tomato soup, vinegar, brown sugar, soy sauce, celery seed and chili powder. Pour over ribs. Cover and slow cook at setting #3 for 7 to 8 hours, setting #4 for 5 to 6 hours, or setting #5 for 3 to 4 hours. Reduce to setting #2 for serving. Makes 4 servings.

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BARBECUED SPARERIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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***** NONE *****





































































































Place the racks of ribs on the foil lined rack of your oven, turning frequently for about 45 minutes. Baste several times with beer, water, or chicken broth and remove fat as it accumulates in the foil trough. At the end of 45 minutes, remove foil from rack. Continue cooking the ribs on the bare rack until they are cooked through, about 45 minutes more. Keep turning and basting with beer, water or broth.
The outside of the ribs should be the color of dark mahogany.

Transfer ribs to cutting board and cut into individual ribs. Brush with sauce. (Recipe for sauce is below.) Return to rack; turn ribs and brush second side and edges with sauce. Continue to cook, turning often and brushing with more sauce, until ribs are well glazed, about 15 minutes longer. Serve immediately.

Õ HONEY GARLIC SAUCE:
1/2 c. honey 1/2 c. soy sauce 2 cloves garlic, crushed 3 tsp. tomato catsup 1/2 c. water Õ Make a marinade with above ingredients. Allow the ribs to stand in this for several hours, turning a few times. Cook for 1 to 1 1/2 hours, basting occasionally, until the ribs are shiny brown and tender to the fork.

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Barbecued Beef Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb boneless beef ribs
1 c water
1 cn (6oz) tomato paste
1 c ketchup
3/4 c packed brown sugar
1/2 c vinegar
2 tb prepared mustard
1/2 ts salt
hot cooked rice -- optional

Preparation Time: 8:00 Put all the ingredients, except the cooked rice, into a crock pot and mix well. Cook on low for 8 hours. Serve over hot rice, noodles, etc. if desired.

From the recipe files of Carole Walberg

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Barbecued Dry-Rub Ribs, Memphis-Style

Recipe By : David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Spareribs Smoker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Sweet paprika
1 tablespoon Old Bay seasoning
1 1/2 teaspoons Chili powder -- see * Note
1 1/2 teaspoons Granulated brown sugar
1 1/2 teaspoons Freshly-ground black pepper
3/4 teaspoon Garlic powder
3/4 teaspoon Onion powder
A slab of spare ribs - (2 1/2 to 3 lbs)
4 cups Wood chips (hickory, mesquite, etc.)
1 tablespoon White vinegar
1/2 teaspoon Salt

* Note: It's best if you use a high-quality chile powder -- preferably one with a smoky flavor. My favorite for this recipe is Smoked Jalapeno Flakes made by Chile Today, Hot Tamale in North Brunswick, New Jersey.

Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side. Reserve the other half of the dry rub mix.
Heat the oven to 215 degrees. While the oven is warming, soak the wood chips in cold water to cover (for about 20 minutes).
Remove the chips from water and spread them evenly in the base of the smoker. Place the smoker, uncovered, on top of two stove-top burners set at medium-high heat. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs on the smoker tray, place the tray over the wood chips, and cover the smoker tightly with its lid. Turn heat down to medium, and leave the smoker on the burners for 5 minutes. Then transfer smoker to the oven, placing it on the oven floor.
After the ribs have been in the oven for 1 1/2 hours, remove the smoker and once again place it over two burners set at medium heat for 5 minutes. Return smoker to oven floor.
After the ribs have been in the oven for one hour more, remove the smoker from the oven. Carefully lift up the tray holding the ribs, and pour off the liquid that has accumulated in the tray. Reserve. Return tray with ribs to middle portion of oven, and cook for one hour more.
While ribs are cooking, de-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Reserve. Add the salt to the remaining dry rub mix and blend well. Reserve.
Remove ribs from oven and brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs. Return to middle portion of oven, and cook one hour more.
Remove ribs from oven. Let stand 15 minutes. Carve into individual ribs and serve.
This recipe yields ?? servings.

Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

03-29-1998

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Suggested Wine: Qupe Syrah - 1995




Barbecued Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Pork ribs -- cut in pieces
1 each Lemon
1 each Large onion
1 cup Catsup
1/3 cup Worcestershire sauce
1 teaspoon Chili powder
1 teaspoon Salt
Dashes Tabasco sauce
2 cups Water

Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk About Good" Contributed by Mrs. K Richard Escudier, Jr.

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Barbecued Ribs Oriental

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Pork spare ribs
1 1/2 teaspoons Salt
1 Beef bouillon cube
3/4 cup Water -- boiling
1 teaspoon Oil
1 can Pineapple,crushed -- undrained
1/4 cup Brown sugar,dark -- firm packed
1 teaspoon Onion powder
1/4 teaspoon Garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons Cornstarch
1/4 cup Water -- cold

1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.

2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F.
oven until almost tender, 1 1/2 to 2 hours. Drain off fat.

3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan.

4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil.

5. Reduce heat and simmer, uncovered, 5 minutes.

6. Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened.

7. Spoon sauce over drained, baked ribs.

8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30
minutes.

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BARBECUED SHORT RIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Bar-B-Q
On The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Short ribs (or chicken)
2 cups Chicken broth
2 cups :Water -- or enough to
cover ribs
1 tablespoon Brown sugar
1/4 cup Cider vinegar
1/4 cup Catsup
2 tablespoons Tomato paste
1 tablespoon Dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon Ground cloves
1 teaspoon Chili powder
1/4 teaspoon Cayenne pepper

THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil.
Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil.
Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

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Barbecued Short Ribs of Beef

Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :2:00
Categories : Beef Main Dish
Soul Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef short ribs -- cut across the bone
-- 1 - 1 1/2 in. thick
2 teaspoons salt
1 teaspoon black pepper -- freshly ground
1 cup cider vinegar
1 cup soy sauce
2 quarts water
barbecue sauce

1) Season the ribs with salt and pepper. Put them into a large bowl and
add the vinegar and soy sauce . Marinate at room temperature 1 to 2 hours,
or covered in the refrigerator overnight, turning the ribs occasionally.

2) Preheat the oven to 350oF. Remove the ribs from the marinade and place
in an 18 by 12 inch roasting pan. Pour in the water and bake, covered,
until tender, about 1 1/2 hours.

3) Pour off and discard the cooking liquid. Baste the ribs well with
barbecue sauce. Return the pan to the oven and bake, basting with barbecue
sauce once or twice, until well browned, about 30 minutes. Serve hot,
passing extra sauce separately.

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Barbecued Spareribs

Recipe By :
Serving Size : 5 Preparation Time :6:15
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds spareribs -- cut into two-ribs
1/2 cup catsup
2 tablespoons brown sugar
1/2 cup bottled steak sauce
2 tablespoons vinegar
1/4 teaspoon salt
1/2 teaspoon hickory smoke salt
1 teaspoon minced onions

Place spareribs on rack in baking pan. brown in 400 F oven for 15 minutes; turn and brown on other side for 10 or 15 mintues. Drain fat and put ribs in slow-cooking pot. Combine remaining ingredients; pour over ribs. Cover and cook on low 6 to 8 hours.

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Barbecued Spareribs #1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : On The Grill Bar-B-Q

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spareribs
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup water
1/4 cup brown sugar
2 cloves garlic -- crushed

Preheat oven to 350x. arrange the ribs in a roasting pan. Combine all the
other ingredients, stir well and pour the marinade over the ribs coating them
well. Cover the roasting pan and bake the ribs for about 45 min., turning
them a couple of times.

Set your BBQ grill high above the coals, or use an indirect heat method. When
the coals are ready arrange the ribs on the grill. Cook for about 30 min., ro
until done, when the meat is brown and tender. Baste often and if you're not
using a rib rack and indirect heat, turn the ribs every now and then as well.

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Barbecued Spareribs #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spareribs
salt
sugar
3 tablespoons honey
1 1/2 teaspoons soy sauce
1 1/2 cups soy sauce
2 cloves garlic
5 quarter sized slices ginger -- crushed
1 tablespoon sugar
1 tablespoon sherry

Before marinating the ribs may be rubed with salt and sugar and left for 1
hour.

To prepare the marinade combine the crushed garlic, ginger, soy, sugar and
sherry. Rub the marinade into the ribs and coat them well, put the ribs into
a shallow pan, and pour the remaining marinade over them. Let stand for 2-4
hours at room temp. basting and turning the meat about every hour or so.DO
NOT MARINATE LONGER THAN 4 HOURS, the meat will become tough.
Remove ribs from marinade, drain into pan and reserve for basting later.
Heat your oven to 375x and place the ribs on an oven rack. over a roasting
pan with water. Roast the ribs for about 45 mion., basting often and turning
once at about the halfway point. When you turn the ribs you may glaze them
with the honey-soy mixture. If you want crisper ribs turn the heat up to 450x
during the last 5 min. of cooking, no more or the ribs tend to get dry.

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Barbecued Spareribs #3

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds spareribs
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons hoisin sauce
2 tablespoons vinegar
1 tablespoon rice wine or dry sherry
1 teaspoon garlic -- finly minced
1 teaspoon sugar
2 tablespoons chichen stock
plum sauce

Combine the soy, honey hoisin, vinegar, wine, garlic, sugar and chicken stock
in a small bowl and mix well. Put the spareribs in a shallow pan or dish and
cover them well with the marinade. Let them marinate for 3 hours at room
temp. or 6 hours in the fridge, turning and basting several times.

Heat the oven to 375x. Fill a shallow pan or baking dish with water and place
it on the lowest rack inthe oven. Get a coulpe of s hooks and attach them to
each end of the fat part of the spareribs, and use the hooks to suspend the
ribs from the highest rack in the oven, directly over the water pan. Roast
the ribs undisturbed for about 45 min. then raise the heat to 450x and roast
for about 15 min. longer, until the ribs are crisp and golden brown.

The ribs can be served cold or hot with plum sauce.

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BARBECUED VENISON RIBS

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups Water
3 cups Ketchup
1 tablespoon White vinegar
1/4 cup Lemon juice
1/2 cup Worcestershire sauce
1/2 cup 100% Wisconsin maple syrup
1/2 cup Brown sugar
2 md Onions -- diced
2 tablespoons Chili powder
1/2 teaspoon Salt
6 pounds Venison ribs with some loin
Meat attached
Freshly ground black pepper
To taste

Preheat oven to 325 degrees.In large bowl,combine all ingredients except ribs
and pepper.Blend well.Sprinkle ribs with pepper and additional salt.Place in
5 qt. roasting pan in double layer.Roast 1 hour.Pour sauce over ribs.Increase
heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2
hours.Turn ribs over cover pan and bake about 30 minutes longer,until ribs
are tender and sauce is thick. To serve,place ribs on serving platter.Pour
sauce over ribs.Makes about 6 servings.

Note: If venison is a little gamey tasting,increase vinegar in sauce to 3
tbsp..Taste sauce after mixing and add additional brown sugar to taste,about
1/2 cup.

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Barbequed Beef Ribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Beef short ribs
1 tablespoon Margarine
4 teaspoons Sugar
1 teaspoon Salt
4 teaspoons Worcestershire sauce
1/4 cup Vinegar -- white
1/2 cup Onion -- chopped
1/2 teaspoon Pepper
1 teaspoon Mustard -- dry
1 teaspoon Paprika
1/2 cup Catsup
1/4 cup Water

Brown ribs. Saute onions in margarine and add remaining ingredients.
Simmer 30 minutes. Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour.

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BARBEQUED PORK RIBS/CURRANT GLAZE - GWHP32A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Bar-B-Q
Meats American
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon Ground ginger
1 teaspoon Ground coriander
1/2 teaspoon Paprika
1/4 teaspoon Pepper
1 teaspoon Salt
3 pounds Pork loin back ribs or
1 1/2 pounds Spareribs
Glaze
1/2 cup Red currant jelly
3 tablespoons Orange juice
1 tablespoon Lemon juice
1 tablespoon Dijon mustard
Thin orange slices -- garnish

COMBINE THE FIRST FIVE INGREDIENTS AND RUB ONTO THE MEATY SIDE OF THE RIBS. COVER AND REFRIGERATE FOR 2 HOURS. AN HOUR OR SO BEFORE SERVING, START COOKING RIBS 10 TO 12" FROM COALS (OR UNDER BROILER) TURNING FROM TIME TO TIME. PORK WILL TAKE 60 TO 70 MINUTES TO COOK DEPENDING ON THEE THICKNESS. MEANWHILE, HEAT TO COMBINE RED CURRANT JELLY, ORANGE AND LEMON JUICE WITH MUSTARD. BRUSH RIBS FREQUENTLY WITH THE GLAZE DURING THE LAST 15 MINUTES OF COOKING. GARNISH WITH ORANGE SLICES.

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BBQ BAKED BEEF RIBS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bar-B-Q Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pounds Meaty beef short ribs
1/2 teaspoon Salt
1/2 teaspoon Black pepper
60 milliliters Garlic -- coarsely chopped
4 medium Carrots -- diagonally sliced
3 medium Onion -- sliced
1 1/2 cups Barbecue sauce
1 can Tomato sauce -- 15oz
1 can Beef broth; 13oz -- reduced
so odium

1. Preheat oven to 425 degrees F. Sprinkle ribs with salt and pepper; place in single layer in a large noasting pan. Roast nbs I hour, until nicely browned and some of the fat is rendered, turning once.
Transfer ribs to a large plate; drain all but 1 tablespoon drippings from pan. To drippings, stir in garlic, carrots and onion. Retum to oven and roast 15 to 20 minutes.

2. Reduce oven temperature to 325 degrees F. To vegetables in pan, stir in banbecue sauce, tomato sauce, broth and 1/2 cup water. Return ribs to pan, spooning some sauce over them. Tightly cover with foil. Bake ribs 1 3/4 hours, or until very tender, turning once. Skim fat off surface.

Dinner Plan: Remove 1/2 of ribs and sauce to a microwaveproof container; cool, then freeze for later use. Serve remaining ribs. (Approximate microwave times: Defnost 25 minutes; reheat 6 minutes, shifting ribs once or twice.)

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Bbq Ribs 1991 World BBQ/Dry Rub Mix

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mixes - Herb/Baking/Etc..

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DRY RUB-
4 teaspoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Ground black pepper
1 teaspoon Cayenne
SAUCE-
6 tablespoons Salt
6 tablespoons Black pepper
6 teaspoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 Large yellow onion -- diced
1/2 cup Sorghum molasses

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally on ribs. Allow to stand 20 to 30 minutes at room temperature until rub appears wet. RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory chips for flavor. Cook ribs, bone side down at 230 degrees for 2 hours using indirect heat. Turn and cook 1 more hour. During
last 15 minutes, baste with BBQ sauce diluted by 1/2 with water. Serve ribs with warm undiluted sauce on the side. BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer for 1-1/2 hours, stirring every 10 minutes or so. Pour into steralized jars, seal and let stand for 2 to 6 weeks before using. Winner David Burks

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BBQ Ribs w Peanut-Chipotle Or Scotch Bonnet & Molasses Sce

Recipe By : Bobby Flay and Jack McDavid
Serving Size : 4 Preparation Time :0:00
Categories : Pork Grilling
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Soy sauce
2 cups Water
4 tablespoons Coarsely-chopped ginger
2 Pork rib racks - (12 ribs each)
2 1/2 cups Peanut-Chipotle Sauce -- see * Note
( or )
2 1/2 cups Scotch Bonnet And Molasses Sauce -- see * Note
4 cups Corn-Tomatillio Salsa -- see * Note
2 cups Chopped peanuts -- for garnish

* Note: See the "Peanut-Chipotle Sauce", "Scotch Bonnet And Molasses Sauce" and "Corn-Tomatillio Salsa" recipes which are included in this collection.

Preheat oven to 400 degrees.
In a saucepan over medium-high heat, combine soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place ribs on a rack in the pan. Brush with the sauce of your choice. Place in oven for 1 hour basting every 10 minutes. Remove from the oven and grill for an additional hour, continue to baste every 10 minutes. Serve with Corn-Tomatillio Salsa. Garnish with chopped peanuts.
This recipe yields 4 servings.

Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3615 broadcast 09-04-1996)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-20-1996

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BBQ Rum Ribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spareribs
1/4 cup ketchup
1 teaspoon dry mustard
1/4 cup dark rum
2 cloves garlic -- crushed
1 cup brown sugar -- packed
1/4 cup soy sauce
1/2 cup chili sauce
1/4 cup worcestershire sauce
dash pepper

Wrap ribs in double thickness of foil and bak for 1 1/2 hours at 350x. Unwrap
and drain drippings. Combine all ingredients and pour over ribs. Marinate at
room temperature for 1 hour. Bake at 350x for 30 min., basting with sauce, or grill 30 min., turning and basting.

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BBQ'D BABY BACK RIBS #4

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
rub-----
4 teaspoons Paprika
2 teaspoons Salt
2 teaspoons Onion powder
2 teaspoons Ground black pepper
1 teaspoon Cayenne -- ----sauce-----
6 tablespoons Salt
6 tablespoons Black pepper
6 teaspoons Chili powder
4 cups Ketchup
4 cups White vinegar
4 cups Water
1 Large yellow onion -- diced
1/2 cup Sorghum molasses

DRY RUB DIRECTIONS: Mix in jar, cover and shake well to mix. Sprinkle rub liberally over and into the surface.

RIB SMOKING DIRECTIONS: Prepare smoker for long, slow cooking using hickory, mesquite is also very good.
Some people prefer to do back ribs using some of the wood of the fruit trees, apple, pear, etc.

BBQ SAUCE DIRECTIONS: Combine all ingredients in a large saucepan. Bring to a gentle simmer. Allow to cool for at least one hour to allow the flavors to blend.

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BBQed Chile-Marinated Pork Spareribs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 racks pork spareribs 6 lbs
8 dried new mexican red chiles -- seeded
3/4 cup hot water
1/2 cup ketchup
2 cloves garlic
1/2 cup cider vinegar
3 tablespoons brown sugar -- firm packed
2 teaspoons salt
3 tablespoons tequila
1/2 cup veg. oil
1/2 teaspoon cumin
1/8 teaspoon allspice

In a large kettle combine the spareribs with water to cover, bring the water
to a boil and simmer the ribs skimming the froth as necessary, for about
50min. Drain the ribs well and pat them dry.

While the ribs are simmering, in a blender puree the chiles,water, ketchup,
garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the allspice. In
a jelly roll pan or on a tray coat the ribs generously with some of the
chili sauce, reserving the remaining sauce in a small bowl, covered with
plastic wrap and chilled for a least 8 hours or over night.

Let the ribs stand at room temp. for 1 hour and grill them on an oiled rack
set 5-6 over heat source for 6 min. on each side In a small saucepan simmer
the reserved chile sauce for 3 min. and serve it with the ribs.

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Beef Short Ribs Pacific Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb beef ribs* -- (3 to 4)
(cut into 3-inch lengths
1 onion -- chopped
1 tb butter
2/3 c catsup
3 tb soy sauce
2 tb cider vinegar
2 tb brown sugar

Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crockery pot . Saute onion in butter until limp and golden. Pour in catsup; soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8 hours. Makes 4 servings. Extra Special Crockery Pot Recipes

From the recipe files of Carole Walberg

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Braised Short Ribs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb beef short ribs -- lean
1/2 c flour
1 1/2 ts paprika
1 1/2 ts salt
1/2 ts dry mustard
2 md onions sliced, and s
-eperated into rings
1 cl garlic -- chopped
1 c beer, beef broth or water
-optional
2 tb water -- optional

Preparation Time: 12:0 Place short ribs on broiler rack or in skillet and brown to remove fat; drain well. Combine 1/2 cup flour with the paprika, salt and dry mustard; toss with short ribs. Place remaining ingredients except 2 tablespoons flour and the water in the crockpot ;

Remove short ribs to warm serving platter. If thickened gravey is desired, make a smooth paste of flour and water. Turn Crock pot on High and stir in paste. Cover and Cook until gravey is thickened.

From the recipe files of Carole Walberg

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BRAISED SPARERIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Oriental Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Spareribs -- cut crosswise *
*into 3 or 4 sections
-----SAUCE-----
2 1/2 tablespoons Fermented black beans
2 Garlic cloves -- chopped
2 tablespoons Light soy sauce
2 tablespoons Chinese rice wine -- or dry sherry
1 teaspoon Sugar
2 1/2 cups Chicken broth
-----GARNISH-----
2 tablespoons Chopped scallion tops

CUT THE STRIPS OF RIBS between the bones into riblets. Stir-fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoon of peanut oil.) Drain off the fat and add the sauce ingredients except the broth. Mix them well. Add the broth and reduce the heat. Let the ribs simmer 60 minutes.
Remove the ribs to a serving plate and garnish them with the scallion tops.
(The liquid in the wok can be skimmed of fat and thickened with cornstarch to make a sauce, if you like.) Serves 4 to 6 as a main course.

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Buck's Country Spareribs

Recipe By :
Serving Size : 4 Preparation Time :6:15
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds spareribs
1 teaspoon salt
1/4 teaspoon pepper
1 pound can sauerkraut -- drained
1 each apple -- cored, diced w/ peel
1 tablespoon sugar

Cut spareribs into serving-size pieces. Sprinkle with salt and pepper. Place on rack in baking pan. Brown in 400 F oven for 15 minutes; turn and brown on other side (about 10 or 15 minutes. Pour off drippings. Spoon sauerkraut into bottom of slow-cooking pot. Top with apple, sprinkle sugar over the apple, and put the ribs on top. cover pot and cook on low for 6 to 8 hours or until meat is tender.

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Cajun Back Ribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q On The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork ribs
3 tablespoons paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoons oregano
2 teaspoons thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Combine all seasonings and dust all surfaces of ribs with mixture. Prepare medium-hot coals in covered grill, banking coals when hot.
Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.

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Chicago Style BBQ Ribs (oven)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1/2 cup brown sugar
1 cup BBQ sauce
1/2 cup vinegar
1/4 cup sugar
1 tablespoon worcestershire sauce
2 teaspoons paprika
2 teaspoons onion powder
1/2 teaspoon msg
2 pounds country-style back ribs

Bake ribs at 450x for 20 min. Pour off fat. Reduce oven to 300x and cook 30
min. more. Meanwhile, mix sauce and simmer over low heat for 30 min. Drain
ribs and cover with sauce. Cook another hour, basting every 15 min.

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CHINESE GLAZED RIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork spare ribs
1/2 cup brown sugar
1/2 cup soyu
1 large piece ginger -- crushed

Cut ribs into pieces 1 x 2 inches. Combine shoyu, brown sugar and ginger.
Pour over ribs. Marinate 2 hours or longer. Arrange ribs in a 13 x 9 x 2 inch baking dish, reserving marinade. Cover dish with a paper bag tent.
Cook ribs in the microwave oven 20 minutes. Stir ribs and baste with remaining sauce. Cook 15 minutes longer or until ribs are tender and glaze is thick.

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Chinese Country Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
2 tablespoons honey
2 tablespoons rice or white vinegar
2 tablespoons soy sauce
1/4 teaspoon five spice powder-optional
1 small onion -- finely chopped
2 teaspoons minced fresh ginger
1 garlic clove -- minced
1 teaspoon cornstarch -- dissolved in
1 tablespoon cold water
4 pounds country ribs
(cut into individual ribs
hot cooked rice

In a 3-1/2 quart slo cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender. 5-6 hours at 200 degrrees (low). Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 C, 6-8 minutes. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice.

From the recipe files of Carole Walberg

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CHINESE COUNTRY RIBS & HILL COUNTRY RIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder -- (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger -- minced
1 Garlic clove -- minced
1 teaspoon Cornstarch -- dissolved in 1 T col
4 pounds Country ribs: -- cut into individual
Hot cooked rice

In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the saurce of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes.
Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with hot cooked rice. HILL COUNTRY RIBS:
Broil the ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared barbecue sauce and stir to coat ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the fat from the surface, pour into a medium saucepan, and simmer until reduced to 1 cup.

(From Jean Allen - GRDG72B)

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Chinese Smokey Ribs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bar-B-Q

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds Pork spareribs
Chinese dry marinade

Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.

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Chinese Spare Ribs

Recipe By : David Rosengarten
Serving Size : 1 Preparation Time :0:00
Categories : Spareribs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Soy sauce
1 1/2 cups Water
1/2 cup Granulated sugar
4 teaspoons Hoisin sauce
4 teaspoons Minced garlic
2 pounds Spare ribs

Mix together the first five ingredients in a bowl. Fit the ribs snugly into a bowl or pan and pour the marinade over. Cover and refrigerate for 6 hours to overnight.
Grill or broil spareribs, turning once until done, about 15 minutes. Serve.
This recipe yields ?? servings.

Recipe Source:
TASTE with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-1G04 broadcast 01-21-1998)
Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

03-29-1998

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Chinese Style Country Ribs

Recipe By :
Serving Size : 5 Preparation Time :8:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic -- crushed
3 1/2 pounds country-style spareribs

Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

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Chinese Style Country Ribs (Crockpot)

Recipe By : Crockery Cookery
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork & Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove garlic -- crushed
3 lbs. country style spareribs -- (3 to 4)

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in Crockpot. Pour remaining sauce over all. Cover and cook on Low for 8-10 hours.

From the recipe files of Carole Walberg

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CINNAMON SPARERIBS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 1/2 pounds fresh pork spareribs -- cut into 2 rib piece
1 tablespoon cornstarch
2 tablespoons water

1. Mix soy sauce, brown sugar, cinnamon and cloves in small bowl or 1 cup measure. Microwave at high (100%) until hot, 30 seconds to 1 minute, stirring 2 or 3 times during cooking. Arrange spareribs in rectangular baking dish, 12 x 8 inches or 10 inch square casserole. Pour soy sauce mixture over spareribs. Cover tightly with plastic wrap or glass cover.

2. Microwave at high (100%) 5 minutes. Reduce power to medium (50%).
Microwave 20 minutes. Rearrange and turn spareribs over. Cover. Microwave at medium (50%) until fork tender, 20-25 minutes. If using oven other than Sharp Carousel, rotate baking dish every 150 minutes during cooking.

3. Drain liquid; reserve. Microwave spareribs, uncovered, at medium (50%) 4 minutes. Skim fat from reserved meat juices. Mix cornstarch and water.
Stir into meat juices. Microwave at high (100%) until thickened, 1 1/2-2 minutes, stirring after half the cooking time. Serve over spareribs.
Makes 2-4 servings.

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Cola Ribs- 1/5/96

Recipe By : Source: WKBWTV
Serving Size : 5 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon salt
1 teaspoon garlic powder
4 pounds short ribs -- (cross-cut)
3 tablespoons vegetable oil
1 can(12oz) cola -- not *diet*
1 bottle(12oz) chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons hot pepper sauce
1 teaspoon sugar

In a small bowl, combine the salt, black pepper, and garlic powder. Rub
the mixture over the surface of the ribs. In a large pot or Dutch oven, heat
the oil over medium-high heat and brown the ribs on all sides. Meanwhile, in
a large bowl, combine the remaining ingredients. After the ribs brown, drain
the liquid from the pot; pour the cola mixture over the ribs and cook over
medium heat for 1 1/2 to 2 hours, or until cooked and tender, turning and
basting the ribs occassionally.

Yield: 4-5 servings

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NOTES : Serve with the pan drippings as a dipping sauce


Coriander Spareribs

Recipe By : Sunset Annual 1989 - Page 14
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pounds Pork Spareribs
1/4 Cup Sugar
3 Tablespoons Garlic -- minced
3 Tablespoons Lemon Juice
2 1/2 Tablespoons Coriander -- ground
1 Teaspoon Dried Red Hot Chilies -- crushed
1 Teaspoon Salt
1/3 Cup Water

Trim excess fat off ribs. Cut ribs apart between bones. In a 14- by 17-inch pan, mix together sugar, garlic, lemon juice, coriander, chilies, salt, and water to make a paste. Add ribs, stirring gently to coat with seasoning paste. Cover and chill at least 4 hours or up to overnight.
Bake, covered, in a 400 degree oven until meat is almost tender when pierced, about 1 hour. Uncover and continue baking, stirring occasionally, until well browned, about 30 minutes. Lift out of pan and serve hot.

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Nutr. Assoc. : 0 0 0 0 414 2607 0 0



Corned Spareribs With Beans

Recipe By : Jeff Smith
Serving Size : 4 Preparation Time :0:00
Categories : * Jamaican Main Dish
Spareribs Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Pork spareribs -- cut 4-rib sections
1/2 pound Kosher salt
1/2 teaspoon Saltpeter
1 gallon Water
2 cups Dried red kidney beans
4 cups Canned chicken stock
3 Garlic cloves -- peeled and chopped
2 teaspoons Dried whole thyme
1 Bay leaf
2 Scallions -- chopped
Freshly-ground black pepper -- to taste

Corn the ribs by mixing the salt and saltpeter together and dissolving in a gallon of water. Place the ribs in a large plastic or stainless-steel container with a cover.
Add the saltwater solution, being careful that all the ribs stay under the surface. You may have to weigh them down with a plate.
Cover the container and refrigerate for 10 days -- yes, 10 days! Check a few times to be sure the ribs stay under the surface. This is very important.
When the ribs are pickled you may proceed. Place the beans in a heavy saucepan with ample water to cover. Bring them to a boil, turn off the heat and let them sit, covered, for 1 hour. Drain.
Rinse the ribs well and soak in fresh water for 1 hour. Drain and blanch in boiling water for 1 to 2 minutes. Drain and cut in 1-rib pieces. Place in a 6-quart pot. Add everything but the beans. Bring to a boil and simmer, covered, for 30 minutes. Add the drained beans, cover and simmer for 1 3/4 hours.
Uncover during the last 30 minutes to evaporate excess liquid. This recipe serves 4 to 5.

Comments: This dish is really supposed to be made from pickled pigs' tails. I know this sounds strange to you, but Jamaica has never been a wealthy country, so every part of the animal is used. I have substituted pork spareribs for you squeamish ones!

Recipe Source:
THE FRUGAL GOURMET by Jeff Smith
From the 01-16-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

09-06-1995

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