Kosher Chinese Ribs Recipe

Ingredients

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

It is actually possible to trace the history of written cooking instructions far back into antiquity, in truth as far back into recorded history as the early Egyptians, and quite possibly further than that. However, these, old recipes were just simple hieroglyphic instructions for meal preparation.

The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of ancient tablets in Sumerian 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 making anyone who tried it feel wonderful.

As we move into Roman times around 25BC a roman called Apicius wrote some scripts which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient chefs used a wide range of herbs, including a few you will know for example bay, rue and parsley.

Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices created a surge in manuscripts on cooking, the majority of which are kept safe in private libraries.

During the following few centuries, the powerful and wealthy houses tried to serve the best banquets, and consequentially the best cooks and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and writing down recipes of the day.

The revolution that is television gave us celebrity chefs and the spin-off recipe books.

Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on the site you are now reading.

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We hope you enjoy this Kosher Chinese Ribs recipe.

 


Kosher Chinese Ribs Recipe, one of many tasty recipes brought to you by Recipes Ideas




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