Molasses Glazed Spareribs

4 pounds spareribs
1/4 cup vinegar
1 can (15 Ounces) tomato sauce
1/4 cup light molasses
2 tablespoons salad oil
1 envelope (7 ounces) onion salad dressing mix
1 teaspoon dry mustard
1 cup water

Heat oven to 350. Place spareribs meaty side up in open shallow roasting
pan. In small saucepan, heat remaining ingredients to boiling, stirring
constantly. Boil and stir 3 minutes. Pour sauce mixture over spareribs.
Roast Uncovered 1 1/2 hours or until done, basting ribs 2 or 3 times.
Makaes 4 servings.

*Pork back ribs or country-style ribs can be used.

Honey Baked Ribs

From Country Extra



Here's a delicious recipe that's easy to make. All the preparation is

done the day before, so it's perfect for those busy days.



INGREDIENTS

1 can (10-1/2 ounces) beef consomme, undiluted



1/2 cup ketchup



1/2 cup soy sauce



1/2 cup honey



4 garlic cloves, minced



4 pounds country-style spareribs, cut into serving-size pieces



SERVINGS 6

CATEGORY

Main Dish

METHOD Baked

PREP 10 min.

COOK 85 min.

TOTAL 95 min.



DIRECTIONS

Combine the first five ingredients in a bowl. Pour half into a large

resealable plastic bag or shallow glass container; add ribs. Cover and

refrigerate overnight, turning once. Refrigerate remaining marinade.

Remove ribs to a greased roasting pan; discard marinade. Cover and bake

at 425° for 10 minutes. Reduce heat to 325°. Cover and bake 30

minutes longer; drain. Pour reserved marinade over ribs. Bake,

uncovered, for 45 minutes or until meat is tender, basting frequently.

Yield: 6 servings.

Oven Barbecued Spareribs



6 lbs pork spareribs, cut into 1 rib portions

1 cup catsup

1/2 cup light molasses

1/4 cup prepared mustard

2 tbsp cider vinegar

2 tbsp worcestershire

2 tsp chili powder

1 tsp salt

1/2 tsp pepper

1 small green onion, minced



In an 8 quart dutch oven or saucepot over high heat, heat the ribs

and enough water to cover to boiling. Reduce the heat to low. Cover

and simmer 45 minutes to one hour or until the ribs are fork tender.

Preheat broiler if manufacturer directs. In a bowl, mix the catsup

and remaining ingredients. Place ribs on the rack in broiler pan.

Place pan in broiler with spareibs about 6 inches from source of

heat. Broil 20 minutes or until the ribs are browned. Turn the ribs

occasionally. Brush with the sauce often during the last 10 minutes

of broiling.



Yield: 6 main dish servings

AMISH RIBS & KRAUT

Broil or slow cook country style ribs. In a large roasting pan
or casserole dish mix together the following:

3 pounds sauerkraut
3/4 cups chopped onion
6 to 8 whole cloves
1 1/2 cups chopped Granny Smith apples
1 tsp. brown sugar pepper

Bury ribs at random in dish of mixture.
Pour 1 1/2 cups chicken broth over top.
Bake at 325 degrees for 2 hours.

BBQ Pork Spare Ribs  
5 lbs. pork ribs or loin spare ribs
1 (16 oz.) can apricots, drained
1/4 c. firmly packed brown sugar
1 tsp. chili powder
1/2 c. catsup
1/2 c. white vinegar
2 tsp. Worcestershire sauce

Place ribs in a large Dutch oven; cover with water. Bring to a boil; cover, reduce heat and simmer 35 minutes. Drain ribs, and arrange in a large shallow dish. Combine apricots and remaining ingredients in container of an electric blender; blend until smooth. Pour sauce over ribs, turning to coat; cover and marinate in refrigerator 8 hours, turning occasionally. Remove ribs from marinade and place on a lightly greased rack in broiler pan, reserving marinade for basting. Bake at 425 degrees for 40 minutes, basting twice.

 Recipe for Dry Garlic Spareribs 3 tsp soya sauce 3 tbs vinegar (rice vinegar)
3 tbs garlic powder or salt 6 drops of sesame oil
2 pinches of pepper pinch of salt
3/4 c flour 1/2 c cornstarch
veg oil for cooking

Combine soya sauce and rice vinegar,garlic salt, pepper, sesame into large glass bowl, add ribs toss well marinate over night when ready add cooking oil,2 in deep ,heat in a strong bag add all the flour mixture,toss well fry in batches till brown and crisp. Very good

Pork Cassoulet



2 pounds country-style spareribs (or pork shoulder,

cut into 1-inch-thick slices)

2 medium onions, peeled and chopped

2 garlic cloves, minced, plus 1 whole clove

2 whole sprigs fresh thyme, plus 2 tablespoons thyme

leaves

1 pound bacon (slab is best), cut into 2-inch pieces

1 large stalk celery, chopped

1/2 medium carrot, peeled and chopped

Kosher salt and freshly ground black pepper to taste

4 cups chicken broth

1 cup white wine

1 (14-ounce) can diced tomatoes, with their juice

2 bay leaves

2 (14-ounce) cans white beans, drained and rinsed

2 tablespoons olive oil

1 cup coarse bread crumbs

2 tablespoons chopped parsley



Preheat oven to 375F. Place the spareribs in a heavy

pot with half the onion, half the minced garlic, and

the thyme sprigs. Cover with a lid or foil and bake

for 1 1/2 hours. Remove the ribs; set aside.



In the same pot, over medium heat, brown the bacon.

Remove all but about 2 tablespoons of the fat and add

the celery, carrot, salt, pepper, thyme leaves, and

the remaining onion and garlic (minced and whole) and

cook for 1 to 2 minutes. Add the broth, wine,

tomatoes, bay leaves, and beans. Bring to a simmer,

then add the cooked ribs.



Meanwhile, in a small bowl, mix the olive oil, bread

crumbs, and parsley. Sprinkle the bread-crumb mixture

over the cassoulet and bake for 1 hour, uncovered,

occasionally pressing the bread crumbs into the

cassoulet to thicken it. Let cool and serve.

Peachy Spareribs



3 lbs. spareribs, quartered

1 tsp. salt

1 lg. can peach halves (in heavy syrup)

1 cup catsup

2 Tbsp. worcestershire sauce

1/4 cup minced (fresh) onion

2 Tbsp. flour

2 Tbsp. prepared mustard

1/4 tsp. ground cloves

1 tsp. salt

3/4 tsp. black pepper



Arrange the ribs in a shallow roasting pan, meaty side

up; sprinkle with 1 tsp. salt. Drain the peaches,

saving the syrup. In a saucepan, blend the syrup with

the catsup, worcestershire, onion, flour, mustard,

cloves, salt, and pepper; heat to boiling then pour

over the ribs. Bake at 375 for one hour and 30 minutes

or until tender. Baste often, turn once at aprox. 1

hour. Place the peaches (cut side down) around the

ribs. Bake 10 more minutes, basting with sauce.



serves 4

Ribs With Plum Glaze



8 fresh plums, peeled, pitted, and diced

12 whole oven-roasted shallots

2 tbsp. minced garlic

2 cups chicken stock

1/2 cup ketchup

1/4 cup molasses

6 tbsp. honey

3 tbsp. plus 1 tsp. of distilled white vinegar

2 tbsp. soy sauce

2 tsp. dry mustard

salt and black pepper

2 (3 to 4 pound) racks of baby back ribs, trimmed of excess fat

1 tsp. Creole Seasoning, or to taste

2 tbsp. liquid crab boil

4 bay leaves



Make glaze: Combine plums, shallots, garlic, stock, ketchup,

molasses, honey, vinegar, soy sauce, mustard, 1 tsp. of salt and a

turn of pepper in a medium saucepan. Bring to a boil over high heat.

Reduce heat to medium and simmer, stirring occasionally, for 15

minutes. Transfer to a food processor and puree until smooth. (Makes

2 to 3 cups.)



Heat oven to 375 degrees. Place ribs in a large stockpot and cover

with 4 quarts of cold water. Add Creole Seasoning, crab boil, bay

leaves, and 2 tsp. of salt. Bring to a boil over high heat and cook

for 10 minutes.



Place a rack in a large roasting pan. Drain ribs and season them on

all sides with remaining salt and 12 turns of pepper. Brush with

glaze to coat. Place ribs on rack and bake, turning and basting every

10 to 15 minutes, until dark brown, crusty, and caramelized, about 1

hour and 25 minutes. When cool enough to handle, cut into

individual ribs.



Serve 5 ribs per plate.

Sweet and Sour Spareribs

5 pound pork spareribs cut in serving size pieces
1 cup brown sugar
3 tablespoons cornstarch
1 tablespoon dry mustard
1 cup vinegar
1 cup crushed pineapple, undrained
3/4 cup catsup
3/4 cup water
1/3 cup finely chopped onions
3 tablespoons soy sauce
salt and pepper

Spread ribs, meaty side up, in a single layer shallow pan. Brown in 425F oven for 20 minutes; drain off fat. Combine remaining ingredients, except salt and pepper, in a saucepan; stir smooth. Cook over medium heat until thick and glossy, stirring constantly. Sprinkle salt and pepper over browned ribs; spoon about half of the sweet sour sauce over meat. Reduce heat to 350F and bake for 45 minutes. Turn ribs; cover with remaining sauce and bake for 30 minutes or more, or until well done. Serves 6.

Barbecued Spareribs with Honey Ginger Glaze

2 slabs spareribs, about 3 pounds each
1 cup catsup
1/4 cup honey
1 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon corn starch
1 medium onion,
2 tablespoons lemon juice
2 large cloves garlic, crushed

Pour water in 2 shallow broiler pans. Place ribs on a rack over water. Cover with foil. Bake 1 hour until tender. In saucepan mix remaining ingredients and bring to boil. Reduce heat and simmer 5 minutes. Remove foil and pour out water from pans. Brush generously with sauce and broil 3 to 4 inches from heat source for 3 to 4 minutes. Turn and repeat with other side.

Barbecued Spareribs with Honey Ginger Glaze

2 slabs spareribs, about 3 pounds each
1 cup catsup
1/4 cup honey
1 teaspoon ground ginger
2 tablespoons soy sauce
1 tablespoon corn starch
1 medium onion,
2 tablespoons lemon juice
2 large cloves garlic, crushed

Pour water in 2 shallow broiler pans. Place ribs on a rack over water. Cover with foil. Bake 1 hour until tender. In saucepan mix remaining ingredients and bring to boil. Reduce heat and simmer 5 minutes. Remove foil and pour out water from pans. Brush generously with sauce and broil 3 to 4 inches from heat source for 3 to 4 minutes. Turn and repeat with other side. Serves eight.