LA TIMES
8 lb beef ribs from standing rib roast
1 cup chpd onion
1 tsp instant minced garlic
1/4 cup oil
2 tsp prepared mustard
1 cup tomato puree
2 cup sugar
2 tbsp soy sauce
1 cup white vinegar
2 bay leaves
1 tsp hot pepper sauce
1 tsp barbecue spice (opt)
2 tsp salt
Directions
* Created by Great American Food and Beverage Co, Santa Monica.
Arrange beef ribs on rack in baking pan. Saute onion and garlic in
oil until golden. Add mustard, tomato puree, sugar, soy sauce,
vinegar, bay leaves, hot pepper sauce, barbecue spice and salt and
simmer about 15 minutes. Strain. Brush barbecue sauce generously over
beef ribs, covering them thoroughly. Bake at 375 to 400F 45 minutes,
basting frequently with sauce until beef ribs are tender and well
done. Store any remaining sauce, covered, in refrigerator.
Servings: 8 servings
Barbecued Beef Ribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
Academics have traced the existence of recipes back into antiquity, certainly as far into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts is a series of clay tablets in Sumerian which recount the making 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 exhilarated and blissful. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals on the tables of the nobility of that time. Over the next few centuries, the powerful families of Europe competed with each other to lay on the most exotic banquets, and consequentially the best cooks and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. The arrival of TV brings us TV cooks and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Barbecued Beef Ribs recipe.
