Barbecued Ribs Oriental Recipe


Ingredients

5 lb pork spare ribs
1 1/2 tsp salt
1 beef bouillon cube
3/4 cup water,boiling
1 tsp oil
1 can pineapple,crushed,undrained
1/4 cup brown sugar,dark,firm packed
1 tsp onion powder
1/4 tsp garlic powder
2 tbsp worcestershire sauce
2 tbsp cornstarch
1/4 cup water,cold


Directions

1. Cut ribs to form individual portions; sprinkle with
1 teaspoon salt.

2. Place ribs on a rack in a shallow baking pan; bake in preheated
375'F. oven until almost tender, 1 1/2 to
2 hours. Drain off fat.

3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size
saucepan.

4. Add oil, pineapple, brown sugar, onion powder, garlic powder,
Worcestershire sauce and remaining salt; bring to a boil.

5. Reduce heat and simmer, uncovered, 5 minutes.

6. Combine cornstarch with cold water in a small bowl; stir into sauce
mixture. Cook and stir until thickened.

7. Spoon sauce over drained, baked ribs.

8. Increase oven temperature to 425'F.; bake until nicely glazed,
about 30 minutes.


Servings: 6 servings

 

 

Barbecued Ribs Oriental Recipe brought to you by Recipe Ideas


Categories: Asian; Barbeque; Bbq; Beef; Chinese


The History of Recipes

It is quite feasible to prove the history of written cooking instructions far back into the far past, in fact as far as the early Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.

Interestingly, the most ancient recipe in existence, according to experts in ancient history are some tablets in ancient 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 wonderful and blissful.

Closer to modern times, we find two books dating from the 1300s : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is served today, but rather recipes for the types of food prepared for the rich people of that period.

During the next few hundred years, the powerful and rich strove to lay on the best banquets, and as a consequence, cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households.

Like it or not, the introduction of TV gave us celebrity TV chefs and the spin-off recipe books.

And that pretty much brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now.

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We hope you enjoy this Barbecued Ribs Oriental recipe.

 


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