Country ribs
Aug. 25th, 2003 05:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
vaneramosThis is one of my specialties. When Bob and Mark visited us at the cottage they asked my daughters, "What's your favourite meal."
Brenna didn't hesitate: "Dad's ribs."
The words were barely out before Marian echoed: "Dad's ribs."
As any parent of finicky children knows, this is a high commendation. And I can't help emitting a little weasely snicker of gratification that I still win the cooking award over their mother.
I already shared this in my shower interview with![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
androkles, but I doubt many people paid attention to what we were eating in there. With the price of pork ribs relatively low, and everyone sqeezing in more barbecue meals while the hot weather lasts, I thought I would post it again.
I prefer to prepare these on the cottage barbecue. Here at home I have to fix them in the oven, which heats the place up. Besides, I like to keep my kitchen time down when the girls are here. But this week at Boxed Meat Revolution I bought enough ribs for two meals for less than $10. Knowing how much the girls like it, I'm willing to endure a little extra time in a hot kitchen, just one more time before summer is over. So this is what I'm fixing for dinner tonight.
The other meal of ribs goes in the freezer until after school goes back, to share with an eventual dinner guest who isn't shy about sticky fingers. Any takers?
Even if you're making a smaller batch of ribs, make the whole batch of sweet and sour sauce. It's good enough to use on other barbecued meats.
This recipe originally came from a Cajun cookbook. It's mildly spicy.
Country Ribs
Allow 1 lb. pork ribs per person plus a couple extra "for the pot"
½ cup soy sauce*
1½ Tbsp. cornstach*
*these amounts for 4½-6 lbs. of ribs
sweet and sour sauce:
1 cup catsup
1 cup water
¼ cup brown sugar
¼ cup cider vinegar
¼ cup Worcestershire sauce
1 tsp. chili powder
1 tsp. salt
dash of pepper
a few drops of Tobasco sauce
Place ribs in a large pot with a cover. Add water to cover. Bring to a boil and cook 15 to 20 minutes. Remove ribs and drain.
Brush ribs with soy sauce and cornstarch mixture. Continue to brush both sides of ribs until all soy sauce mixture is gone, done over 30 to 45 minutes in order to allow the mixture to penetrate ribs.
Place ribs on grill about 6 to 8 inches from briquettes. Cook about 20 to 30 minutes over low to medium fire. Every 2 to 3 minutes ribs should be turned and basted each time with sweet and sour sauce.
Serve immediately or put in large pot in oven on "warm" until ready to serve.
To make sauce mix ingredients and bring to a boil. use as a basting sauce and serve remainder as dip for ribs.
Also good cooked in oven at 350°F for 1 to 1½ hours.
Brenna didn't hesitate: "Dad's ribs."
The words were barely out before Marian echoed: "Dad's ribs."
As any parent of finicky children knows, this is a high commendation. And I can't help emitting a little weasely snicker of gratification that I still win the cooking award over their mother.
I already shared this in my shower interview with
androkles, but I doubt many people paid attention to what we were eating in there. With the price of pork ribs relatively low, and everyone sqeezing in more barbecue meals while the hot weather lasts, I thought I would post it again.I prefer to prepare these on the cottage barbecue. Here at home I have to fix them in the oven, which heats the place up. Besides, I like to keep my kitchen time down when the girls are here. But this week at Boxed Meat Revolution I bought enough ribs for two meals for less than $10. Knowing how much the girls like it, I'm willing to endure a little extra time in a hot kitchen, just one more time before summer is over. So this is what I'm fixing for dinner tonight.
The other meal of ribs goes in the freezer until after school goes back, to share with an eventual dinner guest who isn't shy about sticky fingers. Any takers?
Even if you're making a smaller batch of ribs, make the whole batch of sweet and sour sauce. It's good enough to use on other barbecued meats.
This recipe originally came from a Cajun cookbook. It's mildly spicy.
Country Ribs
Allow 1 lb. pork ribs per person plus a couple extra "for the pot"
½ cup soy sauce*
1½ Tbsp. cornstach*
*these amounts for 4½-6 lbs. of ribs
sweet and sour sauce:
1 cup catsup
1 cup water
¼ cup brown sugar
¼ cup cider vinegar
¼ cup Worcestershire sauce
1 tsp. chili powder
1 tsp. salt
dash of pepper
a few drops of Tobasco sauce
Place ribs in a large pot with a cover. Add water to cover. Bring to a boil and cook 15 to 20 minutes. Remove ribs and drain.
Brush ribs with soy sauce and cornstarch mixture. Continue to brush both sides of ribs until all soy sauce mixture is gone, done over 30 to 45 minutes in order to allow the mixture to penetrate ribs.
Place ribs on grill about 6 to 8 inches from briquettes. Cook about 20 to 30 minutes over low to medium fire. Every 2 to 3 minutes ribs should be turned and basted each time with sweet and sour sauce.
Serve immediately or put in large pot in oven on "warm" until ready to serve.
To make sauce mix ingredients and bring to a boil. use as a basting sauce and serve remainder as dip for ribs.
Also good cooked in oven at 350°F for 1 to 1½ hours.
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Date: 2003-08-25 02:50 pm (UTC)no subject
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Date: 2003-08-25 05:50 pm (UTC)http://www.tabasco.com/
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Date: 2003-08-25 10:19 pm (UTC)