6 lb beef chuck ribs, cut into 1 rib pie, ces
1 cup water
3/4 cup soy sauce
2/3 cup dry sherry
1/2 cup packed dark brown sugar
6 each cloves garlic, minced
1 tbsp ground red pepper
1 tbsp fresh grated ginger
2 tsp chinese five spice powder
Directions
Trim excess fat from ribs. In large roasting pan, arrange ribs in
single layer. For marinade, in medium saucepan combine remaining
ingredients. Cook over medium heat on range top until sugar is
dissolved. Remove from heat; cool slightly. Pour marinade over ribs.
Cover and marinate in refrigerator for at least
1 hour, turning ribs once.
Cover roasting pan with foil. Arrange medium hot briquettes around
drip pan. Place roasting pan on grill, cover grill and cook ribs 45
minutes. Remove ribs from roasting pan and place directly on grid;
reserve marinade. Continue cooking in covered grill, 45 to 60 minutes
longer or until ribs are tender, turning occasionally. Brush ribs
again with reserved marinade during last 10 minutes of grilling.
Servings: 1 servings
Barbequed Beef Short Ribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
It is possible to follow the history of meal recipes back into ancient history, certainly as far back as the ancient Egyptians, and possibly even further than that. However, these, ancient cookbooks were just very basic pictorial recipes for meal preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of tablets in the Sumerian language which recount the making 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 drank it feel blissful. Later, we have two interesting books which date from the 14th Century ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that we all know today, but instead recipes for the types of food prepared by the cooks of the rich people of those days. For the decades that followed, the rich families of the West competed with each other to serve the most exotic banquets, and because of this cooks and their recipe collections were at a premium. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording recipes common in their social group. By the time we get to the 20th century, cooking publications were in high demand, mostly due to higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Barbequed Beef Short Ribs recipe.
