Rib Recipes

Chinese spareribs with glazed fresh peppers.

4 pounds spareribs, cut into serving pieces

Salt

1 pineapple

2/3 cup packed brown sugar

3 tablespoons cornstarch

1 teaspoon dry mustard

1 teaspoon ginger

2 cups fresh orange juice

1/3 cup fresh lemon juice

1/3 cup soy sauce

2 tablespoons butter

1/2 pound small fresh mushrooms

1/2 cup chopped fresh onion

1 green sweet pepper, cut into squares

1 red sweet pepper, cut into squares.

Place spareribs, bone-side-down, in shallow baking pan; sprinkle with salt to taste. Bake in preheated 350 F oven 1 hour. Drain off excess fat.

Pare pineapple; cut in half lengthwise. Remove core; cut into cubes.

Combine brown sugar, 1/2 teaspoon salt, corn-starch, mustard, and ginger in medium-0size saucepan. Stir in orange and lemon juices and soy sauce; bring to boil. Cook until thickened, stirring constantly; remove from heat.

Melt butter in skillet. Add mushrooms; sauté 5 minutes, stirring frequently. Pour sauce over spareribs. Add onion, peppers, pineapple, and mushrooms. Bake30 minutes; baste occasionally with sauce in pan. Yields 4 to servings.

Barbecued pork ribs

1-1/2 cups catsup

3/4 cup chili sauce

1/2 cup vinegar

6 tablespoons Worcestershire sauce

6 tablespoons firmly packed light brown sugar

3 tablespoons fresh lemon juice

1 tablespoon paprika\

3-1/4 teaspoons salt

1 clove garlic, crushed

1/4 teaspoon hot-pepper sauce

5 pounds pork back ribs

1/2 teaspoon pepper

Thin slices of onion and lemon (Optional)

Combine catsup, 1-1/2 cups water, chili sauce, vinegar, Worcestershire sauce, brown sugar, lemon juice, paprika, 2-1/4 teaspoons salt garlic, and hot-pepper sauce in large saucepan. Heat to boiling; reduce heat. Simmer 30 to 45 minutes, until sauce is good basting consistency.

Cut meat into 3 to 4 rib portions. Sprinkle with 1 teaspoon salt and pepper. Put on rack in shallow baking pan. Bake at 450 F 30 minutes. Remove from rack; drain off excess fat. Put ribs in baking pan meaty-side-down; brush with sauce. Reduce oven temperature to 300 F; bake 30 minutes. Turn ribs meaty-side-up; brush with sauce. Top each rib with an onion slice. Bake about 1 hour, brushing frequently with some remaining sauce, until ribs are tender and nicely browned. Add lemon slices to ribs during last half hour of baking. Serve remaining sauce on side. Yield 6 servings.

Braised Pork Ribs Cacciatore

3 tablespoons olive oil

4 large, very meaty ribs from the loin (sometimes called country spare ribs)

Salt and freshly ground black pepper

3 medium-sized onions, chopped

2 garlic cloves, minced

2 celery stalks, scraped and chopped

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon oregano

1-pound, 12-ounce can Italian-style tomatoes

2 cups dry white wine (if preferred, red can be used)

1. In a large pot, heat the olive oil and brown the ribs evenly, sprinkling them lightly with slat and pepper.

2. Remove the ribs and add the onions, garlic, celery, red pepper, and oregano, blending and stirring, cooking for 5 minutes.

3. Place the tomatoes in a bowl and break them up well with your hands. Add the tomatoes, browned ribs, and wine to the pot, blending well.

4. Cover the pot, bring to a boil on top of the stove, and cook in a preheated 300 F oven 2 hours, or until the ribs are fork-tender.

Barbecued Spareribs

4 pounds fresh, meaty spareribs

1/2 cup soy sauce

1/2 cup dark-brown sugar, packed

1/4 cup dry sherry

1 large garlic clove, mashed

1/4 teaspoon ground ginger

1/2 teaspoon cinnamon

1/4 teaspoon freshly ground black pepper

1. Leave the rib sides whole. Spread flat and remove most of the fat.

In a bowl, combine the remaining ingredients, blending the marinade well. Place the ribs in a shallow pan deep enough to hold the marinade and pour the marinade over them. Let stand at room temperature 3 hours, turning frequently to keep them coated with the marinade.

3. Drain the rib pieces, arrange on a broiler pan on a rack, place in the medium-high position, and broil 40 minutes, turning often and basting with the remaining marinade.

Serve with Bakers with Sour-Cream stuffing )p. 363).