>Melba's Jammin'

>>(PENMART01) wrote:
>>
>> >channeltool asks:
>> >
>> >what is the best way to prepare country pork ribs which will give
>> >me a tender result.
>>
>> Loooong sloooow braise... with kraut.... excellent served with mustard,
>> and
>> dark beer.
>
>It could happen.

Yeah, I guess... if not for my fondness for those unmentionable red root
thingies we'd be a match made in heaven. :-(

>My local Cub chain has them on a BOGO this week
>This is how I usually do them.. Yum!
>
>
>{ 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.
>
> €¹€¹€¹€¹€¹
>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
>_____
>--
>-Barb, <www.jamlady.eboard.com> updated 3-13-04.
>Rec.food.cooking's Preserved Fruit Administrator (I've got
>the button to prove it!)
>"The only difference between a rut and a grave is
>the depth of the hole."
>
>
>
>
>
>

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."