In article >, Monsur Fromage du
Pollet > wrote:
(snippage)
> 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. But it's redeeming features is cooking
> the ribs in 2 stages. First stage the ribs are cooked sealed up well with
> minimum seasoning (that doesn't need to happen ...use a dry rub). for I
> think 1 hour at 300F. Sealing them well causes the meat to steam in it's
> own juices. Second stage the ribs are burried in onions and a sauce and
> cooked an additional hour uncovered. Turn out well, very well extremely
> tender and succulent.
> The above was strictly from memory and my memory sucks.
You rang, Sir?
* Exported from MasterCook Mac *
Sweet and Sour Ribs
Recipe By : posted yet again by Barb Schaller to r.f.cooking 4-4-05
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 donšt think they take all of the
second time period to finish baking, though.
_____
--
-Barb, <http://www.jamlady.eboard.com> The Nylons added 4-3-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.
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