Ingredients
1 lb pork spare ribs (cut into 2 rib pie, ces)
1 cup soy sauce
4 tbsp brown sugar (packed)
1 1/2 tsp cinnamon (ground
1/2 tsp cloves (ground)
2 tbsp cornstarch
4 tbsp water
Directions
***THIS RECIPE SHOULD NOT BE USED IF YOU ARE ON A NO or LO-SALT
DIET...
1) Mix soy sauce, brown sugar, cinnamon, and cloves in a small
bowl or measuring cup, and microwave on high (100%) until hot, 30
sec. to 1 min., stirring once or twice during cooking... Arrange
spare ribs in a rectangular baking dish 12"x18" or 10"square
casserole... Pour sauce mix over spare ribs and cover tightly with
glass lid or clear plastic wrap...
2) Microwave on high (100%) for 5 min., then reduce power to med,
(50%) and cook until fork tender, about 20 to 25 min., rotating dish
every 10 min. during cooking...
3) Drain and reserve liquid... Microwave ribs, uncovered on med
(50%) for 4 min... Skim fat from reserved meat juices, and mix with
the water and cornstarch, microwave on high (100%) until thickened,
approx 1« to 2 min., stirring after half the time... Pour the sauce
over the spareribs and serve...
Source: Sharp Carousel Microwave Cook Book... Typed for you by: Fred
Goslin and Cindy Goslin, Cyberealm BBS Watertown, NY 315-786-1120
Servings: 4 servings
Cinnamon Spareribs From Cindy Goslin Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Transcribed cooking instructions as an idea can be traced way back into antiquity, at least as far as the ancient Egyptians, and possibly even further. Interesting though that maybe, generally, these old cookbooks were just simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of 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 exhilarated. During the time of the Romans a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of his times used a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Moving our culinary historical trip onwards, there were two interesting books which date from the 1300s : a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these books are nothing to do with the curry that is served today, but rather descriptions of the types of food on the tables of the nobility of that period. In the 15th century, people returning from the crusades brought us many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs caused an outbreak in publications on food, the majority of which still exist in academic collections. Over the next few hundred years, the rich and powerful families of Europe competed with each other to serve up the most exotic banquets, and because of this chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 1800s that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, verifying, and publishing popular recipes of the day. When we get to the 1900s, cookery publications are in high demand, mostly due to higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Cinnamon Spareribs From Cindy Goslin recipe.
