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
We are able to follow the history of `recipes` back into the far past, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, in the main part, these ancient records were just primitive hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history are some ancient tablets in the Sumerian language describing 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 people feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and afters, something that is very familiar to us today. This early Roman chef describes how the early Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as thyme, rue and asafoetida. As we move on, we have a couple of interesting recipe books published in the fourteenth century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of meals on the menues of the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from the Middle-East, including spices like rosemary and coriander. The introduction of these new tastes prompted a surge in cookery books, some of which are kept safe in private libraries. By the advent of the 20th century, cooking publications are in high demand, as a result of increased literacy, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Barbecued Ribs Oriental recipe.
