Monsur Fromage du Pollet > wrote in
:
> Damsel in dis Dress > wrote in
> :
>
> > I remember my mom's spare ribs (probably pressure cooked) as being
> > fatty and disgusting. I've hated ribs my whole life because of
> > the fat. Recently Crash took me out to Applebee's for dinner, and
> > I tried his ribs. No fat! I could eat them blindfolded and have
> > no concerns about getting a mouthful of fat.
> >
> > Is this a matter of finely trimming the ribs, or do they naturally
> > lose their fat during the course of smoking? I'd prefer to have
> > home smoked, because Applebee's uses way too much black pepper in
> > their rub.
> >
> > Crash is getting the smoking/grilling itch, and I want to take
> > advantage of it! <G>
> >
> > Thanks for any insight. We do have a Raichlen book with lots of
> > good recipes for rubs, etc.
> >
> > Carol
>
> Barb of Melba fame posted a oven cooked rib recipe a while ago
> (possibly 2 yrs ago)...I think a pineapple sweet and sour sparerib
> recipe (from her tribune). But it can be turned to other sauces in a
> thrice, and is very tasty...I'll look for it.
{ Exported from MasterCook Mac }
Sweet and Sour Ribs
Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Entrees
Amount Measure Ingredient Preparation Method
4 # country style ribs or spareribs (4 to 6)
Salt and pepper to taste
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate thawed
1/2 cup cider vinegar
2 Tbsp. soy sauce
1 can crushed pineapple (15 1/4 oz.)
undrained
1 small onion sliced
Sprinkle ribs with salt and pepper; wrap in heavy duty foil, folding
over several times to seal. Place packets on cookie sheets or shallow
baking pan. Bake at 350° for 1 hour.
Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.
Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.
‹‹‹‹‹
Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.
Per serving (excluding unknown items): 1007 Calories; 1g Fat (1%
calories from fat); 8g Protein; 253g Carbohydrate; 0mg Cholesterol;
2123mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 3 Vegetable; 6 Fruit; 7 Other
Carbohydrates
_____
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No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban
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