1 rack of spareribs the
1 smaller and meatier the
1 are the better
1 salt and pepper
1 cup ketchup
1 tsp grated fresh ginger
4 tsp butter
2 tbsp worcestershire sauce
3 tbsp lemon juice
1/2 tsp garlic, minced
2 tbsp honey
1 tsp coriander, ground
Directions
1. Preheat the oven to 425. 2. Bring a large kettle of water to a
boil and add the rack of spareribs. Parboil about 2 min., then drain.
Pat dry with paper towels. 3. Place the spareribs on the rack in a
roasting pan, meaty side up. Sprinkle with salt and pepper. Place in
the oven and bake 30 min. or until nicely browned. 4. Meanwhile,
combine the remaining ingredients in a saucepan and bring to a boil,
stirring occasionally. 5. Brush the spareribs with the sauce and bake
15 min. longer. 6. Turn the spareribs and brush with the sauce. Bake
10-15 min. longer. 7. Cut into 1- or 2-rib pieces. Serve with the
remaining sauce.
Servings: 4 servings
Baked Spareribs With Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Sauce
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into ancient history, in fact as far as early Egypt, and maybe even further. However, in the main part, these old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe in existence, according to academics is a series of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius created a few documents describing recipes prepared by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as bay, mint and parsley. Later on, we have a couple of interesting books from the fourteenth century - a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that is served today, but rather descriptions of the types of food prepared for the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new foods and spices caused an increase in publications on food, the majority of which still exist in academic collections. For the next few years, the rich families of Wesstern Europe competed with each other to offer the best banquets, and as a consequence, the best chefs and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and publishing popular recipes of the day. By the advent of the twentieth century, cooking publications are in great demand, due to more people being able to read, people having increased leisure time and having more disposable income. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Baked Spareribs With Barbecue Sauce recipe.
