3 1/2 lb spareribs -- cut into
1 individual
1 salt and pepper
2 cup water
1 garlic salt
8 oz bottle russian salad
1 dressing
6 oz can pineapple juice
Directions
Sprinkle ribs with salt and pepper. Place in slow-cooking pot; pour
water over them. Cover and cook on low for 6 to 7 hours or until
tender. Drain. Arrange ribs on broiler pan; sprinkle with garlic
salt. Make sauce by combining salad dressing and pineapple juice.
Brush ribs with half the sauce. Broil until brown; turn, brush other
side and brown.
Recipe By :
From: Ladies Home Journal- August 1991
Servings: 9 servings
Appetizer Ribs Recipe brought to you by Recipe Ideas
Categories: Appetizer; Meat
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into the far past, in fact as far as the Egyptians, and possibly even further than that. However, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian 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 `wonderful`. As we move into The time of the romans 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvre, main meal and afters, a style of dining still practiced today. He also informs us how the Roman chefs used many different spices, including a few that are still present in modern kitchens such as thyme, rue and parsley. Closer to modern times, we have two books from the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is popular today, but rather descriptions of the types of meals served to the rich people of that period. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, such as coriander, parsley, and basil. These new herbs and spices prompted an eruption in manuscripts on cooking, many of which are now in academic collections. By the time we get to the twentieth century, cooking books are starting to become popular due to more people being able to read, people having more free time and being a little richer. |
We hope you enjoy this Appetizer Ribs recipe.
