2 tbsp oil
3 lb beef spareribs, separated
1 med onion, diced
1 green pepper, diced
1 cup garlic, minced
1 cup pineapple juice
3/4 cup cider vinegar
3/4 cup water
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp water
1/2 cup brown sugar
Directions
Judy, as you requested, from the Spice & Spirit
Jewish CB, one of my husband's favorites. Use: 10-inch
skillet Yields: 4 servings or one husband Heat oil in
10-inch skillet and brown ribs over medium flame. When
done remove ribs from skillet and set aside. In oil
remaining in skillet, saute onion, green pepper and
garlic. Add pineapple juice, vinegar, water, ketchup,
and soy sauce, stirring until smooth. Combine
cornstarch and water and add to sauce with brown
sugar. Bring to a boil, stirring constantly. Reduce
heat and add ribs. Simmer, uncovered, 1 hour or until
tender, stirring occasionally. Serve hot. I usually
end up making 4 batches at once and freezing the
leftovers. They microwave nicely for later on. Enjoy.
ROXIE CHANDLER (XDNH13A)
Servings: 4 servings
Kosher Chinese Ribs Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Jewish; Meat
The History of Recipes
Academics have proved the existence of recipes far back into the distant past, certainly as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, these, early records were just simple hieroglyphic or cunieform recipes for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created a few documents describing recipes cooked by the Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and afters, something that is very familiar to us today. He also informs us how the cooks of Roman times used many herbs and spices, including a few that are still present in modern kitchens for example basil, mint and dill. In the 15th century, people returning from the crusades brought us many spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas created an explosion in cookery books, some of which are now in private collections. By the arrival of the twentieth century, cookbooks were in high demand, mostly due to better eduction, more spare time and having more disposable income. |
We hope you enjoy this Kosher Chinese Ribs recipe.
