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Country style pork ribs, best wau to cook?
In article >,
(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.
>
>
> ---= BOYCOTT FRENCH--GERMAN (belgium) =---
> ---= Move UNITED NATIONS To Paris =---
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>
It could happen. 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.
‹‹‹‹‹
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."
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