BUEN PROVECHO!

GOOD RECIPES FOR HOME COOKED RIBS

On these days of healthy cooking and of those ever-present anorexic worries about the inches in our waists, I am surprised to discover a decided and perennial enthusiasm for home cooked ribs. I consider that ribs taste best if precooked, either by oven roasting, microwaving or parboiling, before saucing and baking. Here are some recipes, collected through many years and fond activities, on the subject.

OVEN ROASTED RIBS:
We use 1/4 cup of preferred barbecue sauce for each pound of ribs.

1-LB spareribs or baby back ribs
Salt
Pepper
Barbecue sauce

Preheat oven to 450 F. Rinse ribs, drain well; sprinkle with salt and pepper. Place on rack in roasting pan. Pour 3 cups water into roasting pan. Bake in preheated very hot oven for 30 minutes. Remove ribs to platter. Drain roasting pan; wipe dry. Lower oven temperature to 300 F. Return ribs to rack in pan. Use 1/4-cup barbecue sauce per pound of ribs. Brush half the sauce over one side. Bake the ribs in preheated slow oven (300F) for 25 minutes. Turn ribs over; brush with remaining sauce. Bake 20 minutes or until thoroughly cooked at thickest part. Preheat broiler. Brush ribs with any of the remaining sauce or pan juices. Broil until crisp on both sides. Cut into serving-size pieces. Serve with additional sauce for dipping.

COLA BARBECUE SAUCE
Makes about 2 1/2 cups

1 onion finely chopped
2 garlic cloves, finely sliced
2 TB unsalted butter
1 cup catsup
1 cup ground tomatoes
1 bottle coca cola
1 TB Worcestershire sauce
2 tsp. Balsamic Vinegar
1 tsp. prepared mustard
1 crumbled bay leaf
1/4 tsp. ground pepper

Sauté the onion and garlic in the butter in a saucepan over medium low heat for 5 minutes; do not allow onions to brown. Add all the remaining ingredients; stir to mix well. Bring to boiling. Lower heat; simmer 1 hour, stirring occasionally to prevent scorching. Refrigerate the cooled barbecue sauce in a tightly covered container or freeze.

PARBOILED RIBS

1 LB spareribs per serving
1 onion
2 whole cloves
1/4 cup soy sauce
2 tsp. crumbled marjoram
1 tsp. salt
1/2 tsp. pepper
Barbecue Sauce

Rinse ribs. Cut into 3-inch sections. Place in large saucepan; add water to cover. Peel onion; press cloves into onion. Add to saucepan along with soy sauce, marjoram, salt and pepper. Bring to boiling. Lower heat; simmer 50 minutes or until tender. Drain well. Preheat oven to moderate (350). Arrange ribs in single layers on rack in roasting pan. Measure 1/4 cup barbecue sauce per pound of ribs. Brush half the barbecue sauce on one side of the ribs. Bake ribs in preheated moderate oven for 15 minutes. Turn ribs over. Brush remaining sauce on ribs. Bake 15 minutes or until thoroughly cooked at thickest part. Preheat broiler. Brush ribs with any remaining sauce or pan juices. Broil until crisp and well browned on both sides.

OLD VIRGINIA BARBECUE SAUCE
Makes about 3 1/4 cups

2 onions chopped
2 TB olive oil
2 garlic cloves, chopped
1/2 TB ground ginger
1 can whole tomatoes
1 cup prepared chili sauce
1/3 cup soy sauce
1/4 cup catsup
1/4 cup dark brown sugar
1/4 cup dry sherry
5 TB honey
1 TB chili powder
Pinch cayenne pepper
Pinch of oregano, crumbled
Dash of liquid smoke (optional)

Sauté onion in oil in medium size saucepan over medium low heat 1 minute. Add garlic and ginger; sauté 3 minutes. Stir in remaining ingredients. Bring to boiling. Lower heat and simmer 30 minutes, stirring occasionally. Refrigerate in tightly covered container.

PENNSYLVANIA-DUTCH RECIPE

1 onion finely chopped
2 garlic cloves, chopped
2 TB margarine
1/2 cup orange juice
2 TB cider vinegar
2 TB olive oil
1 TB raisins
1 cup light molasses
1 cup catsup
1 TB grated orange rind
2 tsp. chili powder
1 tsp. Tabasco
1 tsp. Dijon mustard
1 tsp. Worcestershire Sauce
1/2 tsp. salt
1/8 tsp. ground cloves

Sauté onion and garlic in butter in saucepan over medium low heat for 5 minutes, stirring occasionally. Combine the orange juice, cider vinegar, oil and raisins in blender or processor and process. Add to saucepan, along with the other ingredients. Bring to boiling; lower heat, simmer 15 minutes, stirring occasionally. Refrigerate in tightly covered container.

MEMPHIS DRY SEASONING MIX FOR RIBS

1 tb meat tenderizer
1 tb garlic powder
1 tb onion powder
1/2 tsp ground black pepper or more, to taste
1 tb paprika
1 tb ground cumin (optional)

In medium bowl, combine all ingredients. Pour into salt shaker. Before cooking ribs, sprinkle both sides generously with seasoning mix; rub into meat. Cook ribs slowly over charcoal and water soaked hickory chips in a covered barbecue. Turn frequently to prevent burning. After 2 hours, add barbecue sauce. Place away from direct heat to smoke another 30 to 60 minutes.

And we should not forget the Barbecue Sauce for Chinese Spare Ribs.

1/2 cup soy sauce
2 tsp bean paste
1/2 cup hoisin sauce
2 tb dry sherry
1 tsp sugar
1 tb catsup
1 tb orange or pinneaple juice
1 tsp honey
3 crushed garlic cloves

I saucepan, combine all ingredients and cook, uncovered, stirring until considerably reduced. Allow to cool, cover and refrigerate before using.

BUEN PROVECHO!