PRODIGY BOARD
4 lb country style pork ribs
1 tsp salt
1 lemon, thinly sliced
1 onion, thinly sliced
BARBECUE SAUCE
2 tbsp brown sugar, packed
1 tbsp salt
1/4 tbsp black pepper
2 1/4 tbsp chili powder
1 garlic, sml clove/mashed
1 tbsp lemon peel, grated
6 tbsp lemon juice
6 tbsp worcestershire sauce
2 1/4 cup catsup
YOUR LINK TO THE PHILLY.INQU
Directions
Place ribs in large dutch oven or kettle with enough boiling water to
coveR. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes.
Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt,
pepper, chili powder, garlic, lemon peel, lemon juice,
worcestershire, catsup and 3/4 cup water in saucepan. Bring to boil,
reduce heat and simmer about 20 minutes, or until sauce is reduced to
about 4 cups. Drain ribs thoroughly, discarding lemon and onion
slices. Brush drained ribs well with sauce and place over slow coals.
turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45
minutes, or until done and well coated with sauce. Serve with extra
sauce. June the 6th at 11:56 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/06 12:12 PM
TO: IRWIN SOLOMON (JJGF65A) FROM: IRWIN SOLOMON (JJGF65A)
SUBJECT: R-MM BBQ RECIPES
Servings: 8 servings
Barbecued Country Style Pork Ribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Dutch Oven; Meat
The History of Recipes
It is possible to track the history of written recipes far back into antiquity, at least as far into history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, mostly, these old cook books were just very simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe in existence, according to food historians are a few ancient tablets in the Sumerian language 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 those who drank it feel `wonderful`. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, main course and desserts, something we still use today. Aspicius also describes how the ancient cooks were skilled in the use of a wide range of spices, including some familiar names such as thyme, mint and asafoetida. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as basil and coriander. These new herbs and spices led to a torrent in books on cooking, most of which still exist in private collections. Like it or not, the introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Barbecued Country Style Pork Ribs recipe.
