Ingredients
1 see directions:
Directions
These are the best ribs in the world. I know. I've tried them all.
There is a BBQ joint in heaven and it has one thing on the menu. This
is it.
1 rack of pork baby back ribs per moderately hungry person. Marinate
in cider vinegar about 10 minutes. Liberally use garlic salt and
canned black pepper Use hickory, oak, or mesquite At 200-225, they
should take
2 1/2 hours
Use a water pan. Sauce goes on the side. (You won't need it.)
That's it? Yep. Don't mess with perfection. Don't try fresh cracked
pepper or cloves of garlic. Don't try spare ribs. I did once and made
my wife cry.
Recipe By : Kit Anderson
Servings: 1 servings
Pork Baby Back Ribs Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
We can trace the history of meal recipes way back into antiquity, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to academics are a few clay tablets in Sumerian which show 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 anyone who tried it feel wonderful and blissful. Later on, in Roman times around 25BC a roman called Apicius compiled a number of documents which described recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. Aspicius also informs us how the ancient chefs were skilled in the use of many different aromatic flavours, including a few you will know for example bay, fennel and asafoetida. Later on, there were two interesting cookery books from the fourteenth century : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that we all know today, but instead accounts of the types of food served to the upper classes of the time. Later on in the 1400s, people returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including parsley, basil and rosemary. These new foods and tastes caused a surge in recipe publications, most of which are kept safe in private cookery archives. For the next few years, the rich and powerful families of Wesstern Europe tried to lay on the best banquets, and because of this the best cooks and their collection of recipes were much in demand. However, it wasn`t until the 1800s that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and publishing the recipes of their peers. By the advent of the twentieth century, cookery books were increasing in popularity due to higher levels of literacy, more leisure time and having more disposable income. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Pork Baby Back Ribs recipe.
