3 lb pork side ribs
1 onion, chopped
1 bay leaf
SAUCE
1 cup orange juice
3 tbsp liquid honey
1 tbsp soy sauce
1 tbsp fresh gingerroot, minced
1 tsp five-spice powder
1 garlic clove, minced
Directions
Side ribs are cheaper than back ribs - there is lots of bone, but you
can still get nice portions of meat. Five-spice powder, available in
Chinese grocery stores and supermarkets, is a mixture of cinnamon,
fennel, cloves, star anise, and black pepper.
Cut ribs into small sections; trim fat. in large saucepan, cover ribs
with cold water. Add onion and bay leaf. Bring to boil; simmer for
35-40 minutes or until fork-tender. Drain, discarding onion and bay
leaf.
Sauce: Meanwhile, in small saucepan, combine juice, honey, soy sauce,
ginger, five-spice powder and garlic. Bring to boil; reduce heat and
simmer for 10 minutes.
Arrange ribs in single layer in 13x9-inch baking dish. Spoon sauce
over top. Bake in 350F 180C oven, turning twice and basting
occasionally, for 30-35 minutes or until ribs are glazed and sauce is
thickened and sticky. 6 servings for $7.76 CDN [Mar/95]
Source: Canadian Living magazine, Mar 95 Presented in article by Jan
Main "Budget Bests: Dem Bones, Dem Bones, Dem Tasty Bones"
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
Budget: Spicy Orange Pork Ribs Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Pork
The History of Recipes
We can track the history of meal recipes far back into the distant past, in fact as far back as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered, according to experts in ancient history are a few tablets in 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. Progressing into The time of the roman empire 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef recounts how the Romans made use of a good variety of herbs, including some that we all recognise such as basil, fennel and dill. Later, we find some interesting books which date from the 1300s - a book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals on the menues of the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. These new foods and tastes caused an outbreak in publications on food, most of which are now in private libraries. By the time we get to the 20th century, cookbooks were greatly in demand mostly due to better eduction, leisure time and a general increase in wealth. The introduction of the TV gave us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, permitting everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Budget_ Spicy Orange Pork Ribs recipe.
