10 lb baby back pork ribs,separatd
1 salt to taste
1 cayenne pepper to taste
MUSTARD SAUCE
1 cup mustard-your choice
1/2 cup honey
1 cup dry white wine (opt)or stock
Directions
Preheat oven to 300 F. Sprinkle salt and pepper on the ribs, the
place them in a large baking pan, and bake in oven until tenter,
about 1 hr. Drizzle with the mustard sauce.
Yield: 10-20
Servings: 20 servings
Baby Back Ribs With Mustard Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
Experts have tracked the existance of recipes far back into history, in fact as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, in the main part, these ancient cook books were just primitive pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language which recount the preparation 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 blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, such as basil and rosemary. The introduction of these new culinary ideas created an outbreak in recipe publications, the majority of which are now in private libraries. Over the following few centuries, the upper-class families of the West competed with each other to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. However, it was during the 1800s that haute cuisine and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cookery publications were in high demand, mostly as a result of more people being able to read, more free time and having more disposable income. The arrival of TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Baby Back Ribs With Mustard Sauce recipe.
