1 cup ketchup
1/2 cup brown sugar
3/4 cup water
4 tbsp worcestershire sauce
1/2 each onion diced
1 tbsp onion soup mix
1 tbsp maple syrup
Directions
Combine all ingredients. Simmer for 15-30 minutes until sauce is
correct thickness. Place par-boiled ribs on grill. Baste and smear
with sauce. Turn and baste periodically. I leave ribs on a low grill
for 1 1/2 to 2 hours. You may decide to use a water pan for moisture.
Servings: 1 servings
Basic Rib Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
Experts have tracked the existance of recipes back into history, in fact as far as early Egypt, and maybe further still. However, generally, these old records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to food historians are some tablets in ancient Sumerian describing 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 people feel blissful and exhilarated. Later on, in Roman times 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans made use of a wide range of spices, including some familiar names for example thyme, mint and dill. Closer to modern times, there are two books which were published in the 14th Century : a cookery book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is served today, but rather accounts of the types of meals eaten by the nobility of the time. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from middle-east cuisine, including parsley, basil and rosemary. These new foods and spices was responsible for an explosion in books on cookery, the majority of which still exist in private cookery archives. During the succeeding few hundred years, the wealthy families of Wesstern Europe strove to lay on the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes of the day. By the arrival of the 1900s, recipe publications are starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and having more money to spend. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Basic Rib Sauce recipe.
