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
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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
Written cooking instructions as a concept can be found far back into history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these old records were just simple hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to experts in ancient history are a few tablets in the Sumerian language which describe 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 drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents showing how to cook the recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. He also tells us how the cooks of Roman times made use of a wide range of aromatic flavours, including many that are still in use today like bay, mint and parsley. As our culinary historical trip moves to more modern times we find some books which date from the fourteenth century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are not about the spicy food that is popular today, but instead accounts of the types of food cooked for the upper classes. In the 15th century, people returning from the crusades brought back a variety of spices and herbs from the East, including spices like parsley and basil. These new foods and spices prompted a torrent in cookery books, many of which are kept safe in private libraries. Over the following few centuries, the powerful and rich houses strove to serve up the most exotic banquets, and as a result the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the nineteenth century the formal cooking and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, cook books were greatly in demand mostly due to increased literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Barbecued Country Style Pork Ribs recipe.
