| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 995.9 | BARBECUED SPARERIBS | FULTON::GUERRA | | Fri Jan 16 1987 10:10 | 18 |
|
4 lbs. country style ribs
2 tablespoons butter
1 medium chopped onion
1 cup water
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons lemon juice
2 tablespoons worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dry mustard
Brown ribs and put into a baking dish. In a clean skillet, melt
butter and sautee onions until transparent. Add the next 9
ingrediants. Simmer 20 minutes. Pour the sauce over the ribs and
bake, covered, for at least 1 1/2 hours in a 350 degree oven.
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| 995.10 | TENDER RIBS | MAUDIB::ALEJANDRO | | Thu Jan 22 1987 17:19 | 4 |
| I MIGHT SUGGEST THAT YOU BOIL THE RIBS IN A LARGE POT WITH A CUP
OR TWO OF THE SAUCE FIRST AND ENOUGH WATER TO COVER THE RIBS. BOIL
THEM FOR ALEAST AN HOUR OR MORE BEFORE YOU BAKE THEM...IT WILL MAKE
THEM A LOT MORE TENDER.
|
| 995.11 | Don't boil them | OURVAX::JEFFRIES | | Mon Jan 26 1987 15:50 | 17 |
| I don't understand why people boil ribs. I have been cooking ribs
for over twenty years, and I have never boiled them, nor have I
had them anything but tender. Why would you want to boil away flavor.
The secret to tender ribs is to cook them long and slow. Season
them well with salt, pepper, lemon juice, and a little white vinigar.
let them set over night. If cooking in the oven, cook at 325 F for
about 2 hours, turn two or three times. Now brush them well with
your favorite sauce and cook them for another hour, brush with sauce
again and cook for 1/2 hour more. Now brush with sauce again .
(Be sure the ribs are left as a slab, while they are cooking.) Now
cut up and serve.
If cooking on the grill, use the indirect heat method, sorry you
can't do this on a gas grill. To do this, you should have a Weber
or something like it. Start the coals and when they are white, move
them to the sides of the grill and put the ribs in the center with
a drip pan, add 5 or 6 coals to each side every 1/2 hour. Cover
and let it do the rest.
|
| 995.12 | Apple Smoked | PARSEC::PESENTI | JP | Mon Jan 26 1987 21:08 | 8 |
|
Try adding the green sucker shoots from an apple tree (the
little branches that grow out in places where you wouldn't
want big branches) to the coals. I think it tastes better
than hickory smoke.
- JP
|
| 995.13 | Ribs, the easy way | MAHLER::ABIS | Go away snow! | Tue Feb 03 1987 09:50 | 20 |
| For those of you with a kettle type barbecue (Webber is one name
brand), cooking ribs is a cinch. I use a rib rack made by Webber
that lets you cook the ribs standing up instead of lying down on
the grill (this is lets you cook a lot more ribs). It is also
important that you use the indirect heating method pictured below:
| _ _ _ _ ribs _ _ _ _ |
| |
| drip pan |
|coals \________/ coals|
------------------------
Using this method, I take the ribs out of the package, put them
on the grill, after 50 minutes I add my favorite BBQ sauce , and then
cook another 10 minutes (total cooking time 1 hour). What could
be simpler?
Eric
|
| 995.5 | Another BBQ Sauce for Ribs/EASY!!!! | THOTH::MCNEIL | | Wed Mar 23 1988 10:34 | 26 |
| Heres one to try........
Sauce
------
16 oz. tomato sauce
Lrg bottle of A1 sauce
1/3 cup of brown sugar
1 Tbsp honey
Just pour it all in a sauce pan and simmer for 1/2 hour.
In the winter, I boil upthe ribs first then coat them with this
sauce and broil them....then serve them with egg noodles topped
with the same sauce. So far, no complaints.
And this sauce can stay in a tupperware container for WEEKS and
never spoil.
I use it on EVERYTHING. Chicken, Steak Tips, Pork, and somtimes
just to add flavor to regular old egg noodles for a side dish.
Its so easy!!! Hope you like it.
Chris
|
| 995.8 | 995.6 again with clarification | MGOBLU::KENNEDY | destination unknown | Fri Mar 25 1988 12:55 | 45 |
| Sorry for the us of *special* (8-bit) characters in .6 -- I just pulled
it out of my other file and didn't think that some people not being
able to read them. I'll try to remember to avoid them in the future.
anyway, here's the recipe from 995.6 in full with special characters
removed:
Barbeque Sauce: Makes 3 Cups
--------------
Ingredients:
1 cup molasses 2 tbsp butter/oleo
1 cup catsup 6 whole cloves
1 cup chopped onion 1 tsp Worcestershire
2/3 cup orange juice 1 tsp prepared mustard
1/2 cup brown sugar 1/2 tsp salt
1 tbsp orange peel 1/2 tsp pepper
2 tbsp vinegar 1/2 tsp ginger
2 tbsp veg. oil 1/2 tsp tobasco
2 tbsp A1
Combine all of the above (or what you happen to have at the time)
in a sauce pot, bring to a boil, and simmer for 15 minutes.
Notes:
o good on chicken or spare ribs, also on or mixed-in hamburgers
(I use it instead of water when making Lipton's Onion Soup burgers)
o best if heated before applying to meat (that way the oils,
which tend to separate, mix easier).
o (with this particular BBQ sauce) it's best to cook chicken
and ribs partially before applying the sauce. With its
tomato base, the sauce tends to burn easily if directly
over an open flame, or exposed directly to heat a long time.
For example, I BBQ chicken for 30-40 minutes, and flip the
pieces every 5 minutes. I don't start applying BBQ sauce
until after the chicken has cooked 10-20 minutes, but then
apply it LIBERALLY every time I flip. A 3-4 inch paint brush
works well for application.
o keeps very well in the fridge.
|
| 995.14 | This normally gets my guests coming back for more. | SUBURB::MCDONALDA | Shockwave Rider | Fri Aug 13 1993 10:39 | 25 |
| To help D! with her enormous pot of 5-spice; Barbequed ribs, chinese
style.
Soy sauce About 8 tbs
Hoisin sauce About 2 tbs
Rice wine vinegar or dry sherry, about 1 tbs
2 cloves garlic crushed
1/2" ginger Very finely minced or crushed
5-spice powder About 1 dessert spoon
Honey 1 tbs, optional
Sugar About 1 tbs, interchange with honey
Salt to taste
Pork Ribs, steaks, chops, whatever. About 3 lbs.
Mix together the marinade to taste, add pork leave in fridge for a day
or so, then barbeque.
If my wife has made barbeque sauce, I generally use that to baste the
pork when barbequeing. Otherwise I drain the marinade and reduce it to
a thick sauce with which I then baste the pork. The nice thing about
this recipe is that if you don't feel like barbequeing the pork, you
simply whack it in the oven and roast it; again using reduced marinade
to baste the pork. I also prefer to use pork chops/steaks.
Angus
|