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
It is quite possible to prove the history of recipes way back into history, certainly as far back as ancient Egypt, and maybe further still. In practice though, mostly, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts are a few clay 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 drinkers feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius recounts how the Roman chefs used a good variety of spices, including some familiar names like thyme, rue and parsley. Later, there were two recipe books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian food that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy land, such as parsley, basil and rosemary. These new culinary innovations prompted an outbreak in recipe manuscripts, most of which are kept safe in academic collections. During the following few hundred years, the rich and powerful families of Wesstern Europe competed to offer the most exotic meals, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe 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 their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookery books were in great demand, mostly as a result of better eduction, more free time and disposable income. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Barbecued Beef Ribs recipe.
