Ingredients
4 lb spareribs cut to serve
1 cup brown sugar, firmly packed
1/4 cup catsup
1/4 cup soy sauce
1 tsp dry mustard
1/2 cup chili sauce
1/4 cup dark rum
1/4 cup worcestershire sauce
2 each cloves garlic, crushed
1 dash pepper
Directions
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and
pour over ribs. Marinate at room temperature for 1 hour. Bake at 350
degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches
above coals turning and basting.
Servings: 4 servings
Barbecue Ribs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
It is possible to trace the history of `recipes` far back into distant history, at least as far back into history as pharonic Egypt, and maybe even further. Interesting though that is, these, early cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to academics are some tablets in 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 those who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the cooks of Roman times made use of a good variety of spices, including some familiar names for example bay, fennel and asafoetida. Later, we find some recipe books which were published in the 1300s ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the spicy food that is served today, but instead recipes for the types of meals eaten by the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as basil and coriander. The introduction of these new culinary ideas led to a surge in books on cooking, the majority of which are now in private collections. During the following few hundred years, the powerful and rich competed with each other to offer the most extravagent meals, and as a result chefs and their recipe collections were at a premium. However, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down the recipes of their peers. By the time we get to the 1900s, cookbooks are in great demand, as a result of increased literacy, leisure time and having more disposable income. The arrival of television gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Barbecue Ribs recipe.
