3 lb pork spareribs
3/4 cup plum sauce
1/4 cup cider vinegar
2 tbsp tomato paste
1 tsp gingerroot, minced
1 tsp dijon mustard
3/4 tsp worcestershire sauce
1/2 tsp hot pepper sauce
1 garlic clove, minced
Directions
Cut spareribs between bones into single ribs. In large pot, cover
ribs with salted water and bring to boil; reduce heat, cover and
simmer for about 40 minutes or until fork-tender. Drain well and
transfer to bowl.
In separate small bowl, whisk together plum sauce, vinegar, tomato
paste, ginger, mustard, Worcestershire sauce, hot pepper sauce and
garlic; pour over ribs, turning to coat.
Cover and marinate ribs in refrigerator for at least 4 hours or up to
24 hours. Let stand at room temperature for 30 minutes.
Reserving marinade, place ribs on greased grill over medium-high heat;
cover and cook, turning and basting often with marinade, for 10-15
minutes or until glazed and browned.
Per serving: about 470 calories, 31 g protein, 30 g fat, 16 g
carbohydrate Good source iron.
Serve with: BBQ: Juicy-Good Corn; (see recipe) and Spinach Salad
Bumbleberry Crumble
Source: Canadian Living magazine Jun 95 Presented in article by
Elizabeth Baird: "Grate Partners"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Bbq: Plum-Glazed Ribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Fruit; Meat
The History of Recipes
Academics have tracked the existance of recipes way back into ancient history, at least as far back as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these old cookbooks were just simple pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which describe 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`. During Roman times around 25BC a man called Apicius compiled some documents detailing recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs used many spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. As our culinary historical trip moves on a few more years we have two recipe books published in the fourteenth century - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these books have no connection with the spicy food that is served today, but rather recipes for the types of food enjoyed by the rich and powerful of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices like coriander, parsley, and basil. These new herbs and spices created an explosion in manuscripts on cookery, the majority of which still exist in private collections. During the succeeding few hundred years, the wealthy families of Europe competed to serve up the most extravagent banquests, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes common in their social group. By the arrival of the 1900s, recipe books were highly popular as a result of better eduction, people having increased leisure time and being a little richer. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Bbq_ Plum Glazed Ribs recipe.
