PORK RIB RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED SPARE RIBS AND SAUERKRAUT (12/15/93) (2:03) SPARE RIBS SAUERKRAUT 2 CUP FLOUR 1 EGG, BEATEN 1 TSP BAKING POWDER 1 CUP MILK CUT SPARE RIBS INTO PORTIONS AND PLACE IN THE BOTTOM OF A ROASTING PAN. ADD THE SAUERKRAUT, COVER THE PAN AND BAKE AT 350-F FOR 1-1/2 HOURS. MAKE DUMPLINGS BY COMBINING THE FLOUR, BAKING POWDER, MILK AND EGG. DROP BY SPOONFULS ON THE SAUERKRAUT. COVER PAN TIGHTLY AND FINISH BAKING AT 350-F FOR 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED COUNTRY STYLE RIBS PLACE 4 POUNDS COUNTRY STYLE RIBS IN LARGE PAN; ADD ENOUGH WATER TO COVER. COVER; HEAT TO BOILING. REDUCE HEAT; COOK 1 HOUR. REMOVE RIBS; DRAIN. PLACE BONE SIDE DOWN ON GRILL 3 INCHES FROM MEDIUM COALS. COOK ABOUT 30 MINUTES, TURNING FREQUENTLY. PREPARE ORANGE SAUCE (BELOW). SPOON SAUCE ON RIBS; COOK 5 MINUTES. TURN; SPOON SAUCE ON RIBS AND COOK 5 MINUTES LONGER OR UNTIL RIBS ARE DONE. MAKES 4 SERVINGS. ORANGE SAUCE 1/3 CUP ORANGE MARMALADE 1/4 CUP LEMON JUICE 1/4 CUP SOY SAUCE 1 CLOVE GARLIC, MINCED 2 TEASPOONS CORNSTARCH 2 TABLESPOONS WATER IN SAUCEPAN, MIX MARMALADE, LEMON JUICE, SOY SAUCE AND GARLIC. MIX CORNSTARCH AND WATER UNTIL SMOOTH; STIR INTO SAUCEPAN. COOK, STIRRING CONSTANTLY, JUST UNTIL MIXTURE THICKENS AND BOILS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUE RIBS (05-01-93) (19:49) SERVINGS: 4 4 LB SPARERIBS CUT TO SERVE 1 C BROWN SUGAR, FIRMLY PACKED 1/4 C CATSUP 1/4 C SOY SAUCE 1 T DRY MUSTARD 1/2 C CHILI SAUCE 1/4 C DARK RUM 1/4 C WORCESTERSHIRE SAUCE 2 EA CLOVES GARLIC, CRUSHED 1 X DASH PEPPER WRAP RIBS IN DOUBLE THICKNESS OF FOIL AND BAKE FOR 1 1/2 HOURS AT 350 DEGREES F. UNWRAP AND DRAIN DRIPPINGS. COMBINE ALL INGREDIENTS AND POUR OVER RIBS. MARINATE AT ROOM TEMPERATURE FOR 1 HOUR. BAKE AT 350 DEGREES 30 MINUTES, BASTING WITH SAUCE, OR GRILL 30 MINUTES, 4 INCHES ABOVE COALS TURNING AND BASTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED RIBS 1 (03/14/94) (19:52) 4 LBS. PORK RIBS (SPARERIBS OR COUNTRY STYLE) VINEGAR BASTING SAUCE BARBECUE SAUCE IF USING SLABS, CUT EACH CROSSWISE IN HALF. PLACE RIBS IN A SHALLOW ROASTING PAN; POUR VINEGAR BASTING SAUCE OVER RIBS. COVER WITH FOIL, AND BAKE AT 300 DEGREES FOR 1 HOUR SPARERIBS OR COUNTRY-STYLE RIBS, BASTING WITH VINEGAR MIXTURE HALFWAY THROUGH COOKING TIME. DRAIN RIBS, DISCARDING BASTING SAUCE. GRILL RIBS OVER LOW COALS FOR 15 MINUTES, TURNING AFTER 8 MINUTES. BASTE RIBS GENEROUSLY WITH BARBECUE SAUCE; GRILL 8 MINUTES. TURN RIBS; BASTE AGAIN WITH BARBECUE SAUCE, AND GRILL 7 MINUTES OR UNTIL DONE. VINEGAR BASTING SAUCE: 2/3 CUP WATER 1/3 CUP RED WINE VINEGAR COMBINE INGREDIENTS. BARBECUE SAUCE: 1 CUP CATSUP 1 CUP WATER 1/2 CUP CIDER VINEGAR 1/3 CUP WORCESTERSHIRE SAUCE 1/4 CUP PREPARED MUSTARD 1/4 CUP BUTTER 1/2 CUP BROWN SUGAR 1 TSP. HOT SAUCE 1/8 TSP. SALT COMBINE ALL INGREDIENTS IN A SAUCEPAN, STIRRING WELL. BRING TO A BOIL; COVER, REDUCE HEAT, AND SIMMER 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED SPARERIBS (02/02/94) (20:38) 1/3 - CUP FLOUR 1 - CUP BARBECUE SAUCE (RECOMMEND COOKE'S) 3 - LB PORK SPARERIBS, CUT INTO 4 PORTIONS PREHEAT OVEN TO 325 DEGREES. PLACE LARGE SIZE (14 X 20") OVEN COOKING BAG IN 12 X 8 X 2 BAKING DISH. IN SMALL BOWL, COMBINE FLOUR AND SMALL AMOUNT OF BARBECUE SAUCE INTO PASTE. GRADUALLY STIR IN REMAINING SAUCE UNTIL MIXTURE IS SMOOTH. PLACE SPARERIBS IN SINGLE LAYER IN BAG; SPOON SAUCE OVER TOP. CLOSE BAG WITH NYLON TIE; MAKE 6 HALF-INCH SLITS IN TOP. BAKE 1 1/2 TO 2 HOURS OR UNTIL TENDER. TO SERVE, SPOON SAUCE FROM BAG ONTO SPARERIBS AND GARNISH WITH ORANGE SLICES, IF DESIRED. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED SPARERIBS 1 (01/12/93) (1:00) BARBECUE SAUCE (SEE SAUCES) 4 POUNDS PORK SPARERIBS, CUT INTO 3 RIB PIECES 1/2 CUP WATER PREPARE BARBECUE SAUCE. SET ASIDE. IN 5 QUART CASSEROLE ARRANGE RIBS, OVERLAPPING IF NECESSARY. ADD WATER. COVER. MICROWAVE AT 50% FOR ABOUT 40 MINUTES, OR UNTIL FORK TENDER, REARRANGING AND TURNING AFTER HALF THE TIME. DRAIN. POUR SAUCE OVER RIBS. MICROWAVE, UNCOVERED, FOR 10 TO 15 MINUTES LONGER, OR UNTIL HEATED THROUGH. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED SPARERIBS 2 (05/21/93) (0:44) A PERENNIAL FAVORITE. 2 LBS SPARERIBS 2 T DARK SOY SAUCE 2 T THIN SOY SAUCE 3 T ORANGE HONEY 3 T "KOON CHUN" HOISIN SAUCE (OR CHEE HOU OR CHAP SAM SAUCE) 1 CLOVE GARLIC 1/2 T HOT CHILI OIL (OMIT WITH CHAP SAM SAUCE) 1 GREEN ONION 1 T DRY MARSALA PREPARATION: CHOP RIBS INTO 2" SECTIONS. MIX REMAINING INGREDIENTS AND MARINATE RIBS IN MIXTURE FOR 4-6 HOURS, TURNING SEVERAL TIMES. IF YOU MARINATE OVERNIGHT, KEEP REFRIGERATED, ALLOW TO WARM UP BEFORE BAKING. BAKING: PREHEAT OVEN TO 350 DEGREES. DRAIN RIBS, SAVING MARINADE. PLACE RIBS ON RACK IN ROASTING PAN. BAKE AT 325 DEGREES FOR 45 MINUTES, BASTING EVERY 15 MINUTES. TURN UP HEAT TO 375 AND FINISH UNDISTURBED FOR 15 MINUTES - UNTIL SLIGHTLY RUSTY. SERVE HOT. SERVES 4 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BARBECUED SPARERIBS 3 (11-19-93) (19:44) 8 COUNTRY-STYLE SPARERIBS 2 DASHES TOBASCO SAUCE 1/2 TSP SALT 1 1/2 C WATER 1 C CATSUP 1 LEMON, THINLY SLICED 1/3 C WORCESTERSHIRE SAUCE 1 ONION, THINLY SLICED 1/2 TSP CHILI POWDER SALT RIBS AND PLACE IN SHALLOW ROASTING PAN, MEATY SIDE UP. ROAST AT 450 DEGREES FOR 30 MINUTES. MEANWHILE, IN A SAUCE PAN COMBINE CATSUP, WORCESTERSHIRE SAUCE, CHILI, TABASCO SAUCE AND WATER. BRING TO A BOIL AND COOK FOR ABOUT 3 MINUTES. DRAIN OFF EXCESS FAT FROM MEAT. TOP EACH PIECE WITH LEMON AND ONION SLICES POUR SAUCE OVER RIBS AND RETURN TO OVEN. COOK AT 350 DEGREES UNTIL RIBS ARE WELL DONE, ABOUT 1 HOUR. BASTE WITH SAUCE ABOUT EVERY 15 MINUTES. THIN SAUCE WITH WATER IF IT GETS TOO THICK. FOR CHICKEN, TOTAL BAKING TIME IS 1 HOUR AT 350 DEGREES. FOR BARBECUE, BRUSH SAUCE ON RIBS EVERY 15 MINUTES AFTER TURNING. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE SMOKEY RIBS (08-20-93) (22:44) SERVINGS: 6 6 LB PORK SPARERIBS 1 X CHINESE DRY MARINADE RUB RIBS THOROUGHLY WITH THE CHINESE DRY MARINADE. LET STAND AT ROOM TEMPERATURE FOR 1 TO 2 HOURS. ARRANGE RIBS ENDS DOWN ON COOKING GRILL OR PLACE BONES UPRIGHT IN RIB RACK. SMOKE-COOK UNTIL DONE. BRUSH RIBS WITH CHINESE BARBECUE SAUCE DURING THE LAST FEW MINUTES OF COOKING, THEN SERVE WITH REMAINING SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHINESE-STYLE SPARERIBS (05-02-93) (21:33) SERVINGS: 12 1/2 C BUTTER OR MARGARINE 1 EA MED. CLOVE GARLIC * 1 EA ENV. SOUP MIX ** 16 OZ (1 CAN) TOMATO PUREE 1/2 C BROWN SUGAR 1/4 C IMPORTED SOY SAUCE *** 1/4 C WHITE VINEGAR 1/4 C CHILI SAUCE 5 LB SPARERIBS **** * GARLIC CLOVE SHOULD BE FINELY CHOPPED. ** YOU CAN USE THE FOLLOWING SOUP MIXES IN THIS RECIPE: ONION, ONION- MUSHROOM, BEEFY-MUSHROOM, BEEFY-ONION RECIPE SOUP MIXES. *** FOR BEST TASTE USE THE IMPORTED SOY SAUCE. DOMESTIC CAN BE USED BUT WILL NOT TASTE AS GOOD. **** COUNTRY STYLE SPARERIBS CAN BE USED, BUT BABY BACK RIBS ARE THE BEST. PREHEAT OVEN TO 375 DEGREES F. IN LARGE SAUCEPAN, MELT BUTTER AND COOK GARLIC WITH ONION RECIPE SOUP MIX OVER MEDIUM HEAT UNTIL GARLIC IS GOLDEN. STIR IN TOMATO PUREE, SUGAR, SOY SAUCE, VINEGAR AND CHILI SAUCE. BRING TO A BOIL, THEN SIMMER, STIRRING OCCASIONALLY, 15 MINUTES. MEANWHILE,IN LARGE ALUMINUM FOIL-LINED BAKING PAN OR BROILER RACK, ARRANGE SPARERIBS, MEATY SIDE UP, AND BAKE 20 MINUTES. BRUSH SPARERIBS GENEROUSLY WITH SAUCE, THEN CONTINUE BAKING, MEATY SIDE UP, BRUSHING OCCASIONALLY WITH REMAINING SAUCE, 50 MINUTES, OR UNTIL SPARERIBS ARE DONE. MAKES ABOUT 12 APPETIZER OR 7 MAIN DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER PORK RIBS (02/05/94) (22:42) 8 TO 10 - LB BABY BACK PORK RIBS 2 - MEDIUM WHITE ONIONS, FINELY CHOPPED 2 - TBSP UNSALTED BUTTER 1/2 - CUP SOY SAUCE 1/3 - CUP HONEY 1/3 - CUP DRY SHERRY 2 - TBSP FRESH GINGER, GRATED 1 - 16 OZ JAR GINGER PRESERVE OR MARMALADE 2 - TBSP ORANGE RIND, GRATED PLACE RIBS IN A BOWL OR CONTAINER LARGE ENOUGH TO ACCOMMODATE THEM. SET ASIDE. IN A TALL SIDED PAN, SAUTE THE CHOPPED ONIONS IN THE BUTTER FOR 5 MINUTES. STIR IN REMAINING INGREDIENTS AND HEAT THROUGH; DO NOT BOIL. REMOVE FROM FLAME AND ALLOW TO COOL. WHEN COOL, POUR OVER RIBS TO COAT EVENLY. COVER CONTAINER AND REFRIGERATE. LET MARINATE FOR 4 HOURS, TURNING OCCASIONALLY. GRILL OVER HOT COALS FOR ABOUT 30 MINUTES, TURNING SEVERAL TIMES AND BASTING FREQUENTLY WITH THE REMAINING MARINADE. SERVES 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT AND SWEET BABY BACK RIBS 4 RACKS PORK BABY RIBS (ABOUT 1 POUND EACH) 1/2 CUP RED CURRANT JELLY 1/3 CUP HOISIN SAUCE 1/4 TEASPOON HOT PEPPER SAUCE GRATED PEEL OF 1 SMALL ORANGE ABOUT 2 HOURS BEFORE SERVING OR DAY AHEAD: 1. IN 8-QUART DUTCH OVEN OR SAUCE POT OVER HIGH HEAT, HEAT RIBS AND ENOUGH WATER TO COVER TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 1 HOUR OR UNTIL RIBS ARE TENDER. REMOVE RIBS TO PLATTER; COVER AND REFRIGERATE IF NOT USING RIGHT AWAY. ABOUT 1 HOUR BEFORE SERVING: 2. PREPARE OUTDOOR GRILL FOR BARBECUING. 3. MEANWHILE, PREPARE BARBECUE SAUCE: IN 1-QUART SAUCEPAN OVER MEDIUM HEAT, HEAT RED CURRANT JELLY, HOISIN SAUCE, AND HOT PEPPER SAUCE, STIRRING OCCASIONALLY UNTIL JELLY MELTS; REMOVE SAUCEPAN FROM HEAT. 4. PLACE COOKED BABY BACK RIBS ON GRILL OVER MEDIUM HEAT; COOK 15 MINUTES OR UNTIL HEATED THROUGH, TURNING RIBS FREQUENTLY AND BRUSHING WITH BARBECUE SAUCE DURING LAST 5 MINUTES OF COOKING. REMOVE RIBS TO LARGE PLATTER; SPRINKLE WITH ORANGE PEEL. MAKES 4 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KALBI RIBS (02/05/94) (22:43) 3/4 - CUP SOY SAUCE 3/4 - CUP WATER 3/4 - CUP SUGAR 1 - 3" PIECE FRESH GINGER, PEELED AND SLICED 1 - TBSP SESAME OIL 1 - TSP MINCED GARLIC 2 - RACKS PORK SPARERIBS, ABOUT 2 1/2 LB EACH IN 2 CUP GLASS MEASURE, COMBINE ALL INGREDIENTS EXCEPT SPARERIBS. PLACE 1 RACK OF RIBS IN EACH OF 2 SHALLOW GLASS BAKING DISHES. POUR ON MARINADE; TURN RIBS TO COAT. COVER AND REFRIGERATE OVERNIGHT, TURNING ONCE. PREHEAT OVEN TO 400 DEGREES. TRANSFER RIBS TO 2 ROASTING PANS. RESERVE MARINADE. BAKE 45 MINUTES, TURNING ONCE. PREHEAT BROILER OR PREPARE GRILL. BROIL OR GRILL RIBS 5 MINUTES PER SIDE, BASTING ONCE PER SIDE WITH RESERVED MARINADE. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= KENTUCKY-STYLE HICKORY RIBS (12-28-92) (1:26) MSB 2 SLABS PORK SPARERIBS, ABOUT 3 POUNDS EACH 1 CUP HICKORY SHIPS CHILI BARBECUE SAUCE, RECIPE BELOW START FIRE IN GRILL, PLACING RACK 6 INCHES ABOVE COALS. WHEN FIRE IS READY, SPRINKLE RIBS WITH WATER; WRAP EACH SLAB IN DOUBLE THICKNESS OF FOIL. PLACE FOIL WRAPPED RIBS ON GRILL; COOK 45 MINUTES. MEANWHILE, SOAK HICKORY CHIPS IN COLD WATER 15 TO 30 MINUTES. UNWRAP RIBS, DRAINING OFF FAT AND DISCARDING FOIL. DRAIN CHIPS; SCATTER OVER COALS. RETURN UNWRAPPED RIBS TO GRILL; BARBECUE ABOUT 15 MINUTES LONGER UNTIL WELL BROWNED AND COOKED THROUGH, TURNING FREQUENTLY AND BASTING SEVERAL TIMES WITH CHILI BARBECUE SAUCE. SERVE ACCOMPANIED BY REMAINING SAUCE. MAKES 6 SERVINGS. CHILI BARBECUE SAUCE: IN 2 QUART SAUCEPAN OVER MEDIUM-HIGH HEAT, HEAT 2 TABLESPOONS VEGETABLE OIL; ADD 1 MEDIUM SIZE ONION, FINELY CHOPPED; COOK ABOUT 5 MINUTES, STIRRING FREQUENTLY UNTIL TENDER AND LIGHTLY BROWNED. STIR IN 2 CUPS BOTTLED CHILI SAUCE, 1/2 CUP WATER, 1/4 CUP RED WINE VINEGAR, 2 TABLESPOONS WORCESTERSHIRE SAUCE, 1 TABLESPOON DRY MUSTARD, 1 TABLESPOON CHILI POWDER, 1 TABLESPOON MOLASSES, AND 1/8 TO 1/2 TEASPOON GROUND CAYENNE PEPPER; BRING TO BOIL. REDUCE HEAT TO LOW; SIMMER 20 MINUTES, STIRRING OCCASIONALLY UNTIL SLIGHTLY THICKENED AND FLAVORS ARE BLENDED. MAKES ABOUT 2 1/2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NEW ENGLAND MAPLE RIBS (02/05/94) (22:25) 2 - LB PORK SPARERIBS, PRECOOKED 3/4 - CUP MAPLE SYRUP 1/4 - CUP CHILI SAUCE 1/4 - CUP CHOPPED ONION 1 - TBSP EACH: VINEGAR AND WORCESTERSHIRE SAUCE 1 - TSP DRY MUSTARD 1 - CLOVE GARLIC, FINELY CHOPPED COMBINE ALL INGREDIENTS EXCEPT RIBS; POUR OVER RIBS. REFRIGERATE AT LEAST 4 HOURS, TURNING OCCASIONALLY. GRILL OR BROIL RIBS AS DESIRED, BASTING FREQUENTLY WITH SAUCE. REFRIGERATE LEFTOVERS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE GLAZED RIBS 4 POUNDS PORK SPARERIBS, CUT IN SERVING SIZED PIECES 2/3 CUP ORANGE MARMALADE 3 TABLESPOONS SOY SAUCE 2 TABLESPOONS LEMON JUICE 3/4 TEASPOON GROUND GINGER ORANGE SLICES PLACE SPARERIBS, MEATY SIDE DOWN, IN SHALLOW ROASTING PAN. BAKE AT 450 DEGREES FOR 30 MINUTES. REMOVE MEAT FROM OVEN; DRAIN OFF EXCESS FAT. TURN RIBS MEATY SIDE UP. REDUCE OVEN TEMPERATURE TO 350 DEGREES; CONTINUE BAKING 30 MINUTES LONGER. COMBINE ORANGE MARMALADE, SOY SAUCE, LEMON JUICE, AND GROUND GINGER; BLEND WELL. SPOON HALF OF THE MIXTURE OVER SPARERIBS. BAKE 30 MINUTES LONGER, OR UNTIL TENDER. SPOONING REMAINING SAUCE OVER RIBS OCCASIONALLY. GARNISH WITH ORANGE SLICES, IF DESIRED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN BARBECUED RIBS SIMMER, COVERED, 4 POUNDS PORK BACK RIBS, CUT IN SERVING PIECES, IN ENOUGH SALTED WATER TO COVER ABOUT 1 HOUR, OR UNTIL NEARLY TENDER. MEANWHILE, IN SAUCEPAN MELT 1 TABLESPOON BUTTER; ADD 1 CLOVE GARLIC, CRUSHED, AND COOK 4 TO 5 MINUTES. ADD 1/2 CUP CATSUP, 1/3 CUP CHILI SAUCE, 2 TABLESPOONS CHOPPED ONION, 1 TABLESPOON WORCESTERSHIRE SAUCE, 1 TEASPOON PREPARED MUSTARD, 1 TEASPOON CELERY SEED, 1/4 TEASPOON SALT, DASH BOTTLED HOT PEPPER SAUCE, AND 3 THIN LEMON SLICES. BRING TO BOILING. DRAIN RIBS; PLACE IN SHALLOW PAN; POUR BOILING SAUCE OVER. BAKE AT 350 DEGREES FOR 20 MINUTES, BASTING OFTEN WITH SAUCE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN BARBECUED SPARERIBS 6 POUNDS PORK SPARERIBS, CUT INTO 1-RIB PORTIONS 1 CUP CATSUP 1/2 CUP LIGHT MOLASSES 1/4 CUP PREPARED MUSTARD 2 TABLESPOONS CIDER VINEGAR 2 TABLESPOONS WORCESTERSHIRE 2 TEASPOONS CHILI POWDER 1 TEASPOON SALT 1/2 TEASPOON PEPPER 1 SMALL GREEN ONION, MINCED ABOUT 2 HOURS BEFORE SERVING: 1. IN 8-QUART DUTCH OVEN OR SAUCE POT OVER HIGH HEAT, HEAT RIBS AND ENOUGH WATER TO COVER TO BOILING. REDUCE HEAT TO LOW; COVER AND SIMMER 45 MINUTES TO 1 HOUR UNTIL RIBS ARE FORK-TENDER. 2. PREHEAT BROILER IF MANUFACTURE DIRECTS. IN BOWL, MIX CATSUP AND REMAINING INGREDIENTS. 3. PLACE RIBS ON RACK IN BROILING PAN. PLACE PAN IN BROILER WITH SPARE RIBS ABOUT 6 INCHES FROM SOURCE OF HEAT; BROIL 20 MINUTES OR UNTIL RIBS ARE BROWNED, TURNING RIBS OCCASIONALLY AND BRUSHING WITH SAUCE OFTEN. DURING LAST 10 MINUTES OF BROILING. MAKES 6 MAIN-DISH SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OVEN BARBECUED SWEET LEMON SPARERIBS 6 POUNDS SPARERIBS, CUT INTO SERVING PIECES 1 CAN (6 OUNCES) FROZEN LEMONADE CONCENTRATE, THAWED 3/4 CUP BOTTLED BARBECUE SAUCE PLACE SPARERIBS IN DUTCH OVEN. ADD ENOUGH WATER TO COVER SPARERIBS; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 1 1/2 HOURS OR UNTIL TENDER. REMOVE SPARERIBS TO BAKING DISH, 13 1/2 X 9 X 2 INCHES. STIR TOGETHER LEMONADE CONCENTRATE AND BARBECUE SAUCE; POUR OVER RIBS. COVER AND REFRIGERATE ABOUT 8 HOURS. PLACE RIBS BONE SIDE DOWN IN OPEN SHALLOW ROASTING PAN IN 375 DEGREE OVEN ABOUT 45 MINUTES, BASTING OFTEN WITH BARBECUE SAUCE MIXTURE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRESSURE COOKER RIBS AND KRAUT 1/2 TEASPOON CARAWAY SEED 1/4 CUP BROWN SUGAR (PACKED) 1/4 CUP CHOPPED ONION 1 JAN (32 OUNCES) OR 2 CANS (16 OUNCES EACH) SAUERKRAUT,DRAINED (RESERVE LIQUID) 3 1/2 POUNDS SPARERIBS, CUT UP 5 TO 6 MEDIUM POTATOES, PARED AND HALVED 5 TO 6 CARROTS, CUT INTO 2 INCH PIECES 1 TEASPOON SALT STIR TOGETHER CARAWAY SEED, SUGAR, ONION AND SAUERKRAUT. IN 6 QUART PRESSURE COOKER, LAYER SPARERIBS, SAUERKRAUT MIXTURE, POTATOES AND CARROTS. SEASON WITH SALT. (COOKER SHOULD BE NO MORE THAN 2/3 FULL). MEASURE RESERVED SAUERKRAUT LIQUID AND ADD WATER TO MEASURE 1 CUP. POUR INTO COOKER. COVER; COOK AS DIRECTED BY MANUFACTURER, ABOUT 20 MINUTES. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SOUTHWEST RIBLETS (08-20-93) (22:53) SERVINGS: 6 1/2 C ONION; CHOPPED, 1 MEDIUM 2 T VEGETABLE OIL 1 T RED CHILES; GROUND 6 EA JUNIPER BERRIES; DRIED,CRUSH 3 EA CLOVES GARLIC;FINELY CHOPPED 1/2 T SALT 1/2 OZ BAKING CHOCOLATE; GRATED 1 C WATER 2 T CIDER VINEGAR 6 OZ TOMATO PASTE; 1 CN. 2 T SUGAR 3 LB PORK BACK RIBS; FRESH, * * RACK OF RIBS SHOULD BE CUT LENGTHWISE ACROSS THE BONES. HAVE THE BUTCHER DO THIS WITH HIS MEAT SAW. --------------------------------------------------------------------- --- COOK AND STIR ONION IN OIL IN 2-QUART SAUCEPAN 2 MINUTES. STIR IN GROUND RED CHILES, JUNIPER BERRIES, GARLIC AND SALT. COVER AND COOK 5 MINUTES, STIRRING OCCASIONALLY. STIR IN CHOCOLATE UNTIL MELTED. POUR WATER, VINEGAR AND TOMATO PASTE INTO FOOD PROCESSOR WORKBOWL FITTED WITH STEEL BLADE OR INTO A BLENDER CONTAINER. ADD ONION MIXTURE AND SUGAR; COVER AND PROCESS UNTIL WELL BLENDED. HEAT OVEN TO 375 DEGREES F. CUT BETWEEN PORK BACK RIBS TO SEPARATE. PLACE IN A SINGLE LAYER IN ROASTING PAN, POUR SAUCE EVENLY OVER PORK. BAKE UNCOVERED 30 MINUTES; TURN PORK. BAKE UNTIL DONE, ABOUT 30 MINUTES LONGER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARERIBS 2-2 1/2 POUNDS RIBS CUT INTO 2-2 1/2 INCH LENGTHS 1/4 CUP SUGAR 1 TEASPOON SMOKED SALT SAUCE: 1/2 CUP CATSUP 1/3 CUP SOY SAUCE 3 TABLESPOONS BROWN SUGAR 2-3 TEASPOONS GRATED GINGER ROOT OR 1 TEASPOON GROUND GINGER MIX SAUCE INGREDIENTS. LET STAND OVERNIGHT TO BLEND FLAVORS. RUB RIBS WITH SUGAR AND SALT. LET STAND FOR 2 HOURS. BRUSH WITH SAUCE. LET STAND 1 HOUR. PLACE RIBS, MEAT SIDE DOWN, ONRACK. BAKE AT 450 DEGREES FOR 15 MINUTES. SPOON OFF FAT. TURN OVEN TO 350 DEGREES AND BAKE 1 HOUR. TURN AND BRUSH NOW AND THEN. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARERIBS CANTONESE (02/05/94) (22:44) 3 - LB PORK SPARERIBS, CUT INTO SERVING SIZE PIECES 1/2 - CUP ORANGE MARMALADE 1/4 - CUP SOY SAUCE 1/4 - TSP GARLIC POWDER 1/4 - TSP GROUND GINGER DASH PEPPER ORANGE SLICES, OPTIONAL ARRANGE RIBS AROUND SIDES AND OVER BOTTOM OF A 12 X 7 1/2 X 2" BAKING DISH, OVERLAPPING SLIGHTLY AS NEEDED. COVER WITH WAXED PAPER. MICROWAVE ON 100% POWER (HIGH) FOR 10 MINUTES. DRAIN WELL. REARRANGE AND TURN RIBS OVER, SO LEAST COOKED PIECES ARE EXPOSED AND MORE COOKED PARTS ARE OVERLAPPED. IN A SMALL MIXING BOWL, COMBINE MARMALADE, SOY SAUCE, GARLIC POWDER, GINGER AND PEPPER. SPOON SAUCE OVER RIBS. COOK, COVERED, ABOUT 20 MINUTES OR UNTIL DONE, BASTING AND REARRANGING RIBS EVERY 5 MINUTES. GARNISH WITH ORANGE SLICES, IF DESIRED. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARERIBS WITH KRAUT 3 POUNDS PORK SPARERIBS 1 1 POUND 11 OUNCE CAN (3 1/2 CUPS) SAUERKRAUT 1 CUP FINELY CHOPPED UNPARED TART APPLE 1 CUP SHREDDED CARROT 1 1/2 CUPS TOMATO JUICE 2 TABLESPOONS BROWN SUGAR 2 TEASPOONS CARAWAY SEED CUT RIBS IN PIECES; SEASON WITH 2 TEASPOONS SALT AND 1/4 TEASPOON PEPPER; PLACE IN DUTCH OVEN AND BROWN WELL. COMBINE KRAUT (INCLUDING LIQUID) WITH REMAINING INGREDIENTS; SPOON OVER RIBS. SIMMER, COVERED, 1 3/4 HOURS, OR UNTIL RIBS ARE DONE, BASTING WITH JUICES SEVERAL TIMES DURING THE LAST HOUR. SKIM OFF EXCESS FAT. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPARERIBS WITH SAUERKRAUT (02/05/94) (22:42) 3 - LB SPARERIBS, CUT INTO PIECES 1 - 2 1/2 CAN (3 1/2 CUPS) SAUERKRAUT 2 - CARROTS, GRATED 1 1/2 - CUPS TOMATO JUICE 2 - TBSP BROWN SUGAR 2 - TSP SALT 1/2 - TSP PEPPER 1 - APPLE, CHOPPED 2 OR 3 TBSP CARAWAY SEEDS SEASON RIBS WITH SALT AND PEPPER. COMBINE SAUERKRAUT WITH REMAINING INGREDIENTS. PLACE RIBS ON TOP OF KRAUT IN FLAT BAKING PAN. BAKE, COVERED, @ 400 TO 450 DEGREES 2 1/2 TO 3 1/2 HOURS. (I BAKE RIBS FIRST @ 350 DEGREES 15 MINUTES TO REMOVE EXCESS GREASE AND JUICES.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPIT BARBECUED RIBS 3 TO 4 POUNDS PORK LOIN BACK RIBS 1 CUP SOY SAUCE 1/2 CUP SHERRY OR PINEAPPLE JUICE 2 TABLESPOONS HONEY 1 CLOVE GARLIC, CRUSHED 1/2 CUP HONEY PLACE MEAT IN PLASTIC BAG OR SHALLOW GLASS DISH. MIX SOY SAUCE, SHERRY, 2 TABLESPOONS HONEY AND THE GARLIC; POUR OVER MEAT. FASTEN BAG SECURELY OR COVER DISH WITH PLASTIC WRAP. REFRIGERATE 8 HOURS, TURNING MEAT OCCASIONALLY. REMOVE MEAT FROM MARINADE; RESERVE MARINADE. LACE RIBS ON SPIT ROD; SECURE WITH HOLDING FORKS. CHECK BALANCE BY ROTATING SPIT IN PALMS OF HANDS. ARRANGE MEDIUM HOT COALS AT BACK OF FIREBOX; PLACE FOIL DRIP PAN UNDER SPIT AREA. COOK RIBS ON ROTISSERIE 1 /2 TO 2 HOURS OR UNTIL DONE, BASTING FREQUENTLY WITH RESERVED MARINADE. BRUSH RIBS WITH 1/2 CUP HONEY DURING LAST 30 MINUTES OF COOKING. ADD COALS WHEN NECESSARY TO MAINTAIN EVEN HEAT. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SPIT ROASTED CHILI BARBEQUED RIBS (01/24/94) (20:39) YIELD: 4 SERVINGS 4 TB BUTTER 1 EA ONION FINELY CHOPPED 2 EA CLOVES GARLIC, FINE CHOPPED 4 C CANNED PLUM TOMATOES 2 TS CHILI POWDER 1 C DRY RED WINE 1/2 C SOYA SAUCE 2 TB CORNSTARCH 1 TB GRANULATED SUGAR 1 EA SALT 1/2 C CHICKEN STOCK 5 LB TRIMMED SPARERIBS MELT BUTTER IN SAUCEPAN OR SKILLET OVER MEDIUM HIGH HEAT AND COOK ONION UNTIL SOFT. ADD GARLIC AND COOK A MINUTE LONGER. PUT TOMATOES THROUGH A FOOD MILL OR PUREE IN A BLENDER OR FOOD PROCESSOR. ADD TO ONION MIXTURE ALONG WITH ALL OTHER INGREDIENTS EXCEPT MEAT. BRING TO A BOIL AND SIMMER FOR SEVERAL MINUTES. REMOVE FROM HEAT AND SET ASIDE. THREAD RIBS ON TO SPIT AND SECURE WITH PRONGS. CLOSE COVER TWO THIRDS OF WAY. SPIT ROAST FOR 30 MINUTES, THEN BASTE EVERY TEN OR SO FOR ANOTHER 40 MINUTES OR UNTIL JUICES RUN CLEAR. PLACE SEVERAL TABLESPOONS OF SAUCE ON EACH PLATE AND SERVE WITH RIBS. MAKES ABOUT 4 SERVINGS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SWEET LEMON SPARERIBS 6 POUNDS SPARERIBS, CUT INTO SERVING PIECES 1 CAN (6 OUNCES) FROZEN LEMONADE CONCENTRATE, THAWED 3/4 CUP BOTTLED BARBECUE SAUCE PLACE SPARERIBS IN DUTCH OVEN. ADD ENOUGH WATER TO COVER SPARERIBS; HEAT TO BOILING. REDUCE HEAT; COVER AND SIMMER 1 1/2 HOURS OR UNTIL TENDER. REMOVE SPARERIBS TO BAKING DISH, 13 1/2 X 9 X 2 INCHES. STIR TOGETHER LEMONADE CONCENTRATE AND BARBECUE SAUCE; POUR OVER RIBS. COVER AND REFRIGERATE ABOUT 8 HOURS. PLACE RIBS BONE SIDE DOWN ON GRILL 4 INCHES FROM MEDIUM HOT COALS. COOK ABOUT 30 MINUTES OR UNTIL GLAZED AND HEATED THROUGH, TURNING AND BASTING RIBS OFTEN WITH BARBECUE SAUCE MIXTURE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TANGY SHORT RIBS (05-02-93) (21:20) SERVINGS: 5 4 LB SHORT RIBS * 3/4 C LEMON JUICE 1 EA LARGE ONION, SLICED 1/2 C STEAK SAUCE 1 EA CLOVE GARLIC, FINELY CHOPPED 2 T SALT 2 T CHILI POWDER 1 1/2 T GROUND CUMIN 1/2 T PEPPER * SHORT RIBS SHOULD BE CUT INTO 2-INCH PIECES. PLACE BEEF RIBS IN 4-QT CASSEROLE OR BOWL. MIX REMAINING INGREDIENTS; POUR OVER RIBS. REFRIGERATE ABOUT 1 HOUR, TURNING OCCASIONALLY. COVER TIGHTLY AND MICROWAVE ON MEDIUM (50%) UNTIL RIBS ARE TENDER, 1 1/4 TO 1 1/2 HOURS, REARRANGING RIBS EVERY 30 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= TWELVE OAKS BARBECUE RIBS (02/02/94) (20:28) 12 - LB PORK SPARERIBS SALT AND FRESH GROUND BLACK PEPPER 2 - CUPS PEACH OF THE OLD SOUTH BARBECUE SAUCE * RECIPE FOLLOWS KALE OR LETTUCE LEAVES, OPTIONAL PREHEAT OVEN TO 350 DEGREES. ARRANGE RIBS IN A SINGLE LAYER ON BAKING SHEETS. SEASON LIGHTLY WITH SALT AND BLACK PEPPER. COVER, TIGHTLY, WITH ALUMINUM FOIL. BAKE UNTIL VERY TENDER, ABOUT 70 MINUTES. COOL. TO OBTAIN RIBS WITH MEAT ON BOTH SIDES, CUT OUT EVERY OTHER BONE. (CAN BE PREPARED 2 DAYS AHEAD OF TIME. COVER, TIGHTLY, WITH ALUMINUM FOIL AND REFRIGERATE.) PREHEAT OVEN TO 425 DEGREES. ARRANGE RIBS IN SINGLE LAYER ON BAKING SHEETS. COAT, GENEROUSLY, WITH SAUCE. BAKE UNTIL RIBS ARE HOT AND SAUCE STARTS TO GLAZE, ABOUT 25 MINUTES. LINE PLATTER WITH KALE OR LETTUCE, IF DESIRED. TOP WITH RIBS. SERVE HOT OR WARM. * PEACH OF THE OLD SOUTH BARBECUE SAUCE: COMBINE 2 CUPS TOMATO PUREE, 1/2 CUP EACH: PEACH PRESERVES, DIJON STYLE MUSTARD, SOUTHERN COMFORT WHISKEY AND STRAINED FRESH LEMON JUICE, 1/4 CUP FIRMLY PACKED GOLDEN BROWN SUGAR, 2 TABLESPOONS HOT PEPPER SAUCE AND 1 TEASPOON SALT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=