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 quite feasible to follow the history of written cooking instructions way back into distant history, in truth as far into history as early Egypt, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in 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 exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into appetizers, entrees and dessert, something we still use today. Aspicius recounts how the Roman chefs were skilled in the use of a wide range of aromatic flavors, including a few that are still present in modern kitchens for example thyme, fennel and parsley. As our culinary historical trip moves to more modern times there are some recipe books which were published in the 1300s : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of food eaten by the rich people of the time. In the 15th century, the Crusaders brought back many foods and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in recipe manuscripts, most of which still exist in private cookery archives. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Kosher Chinese Ribs recipe.
