I'll Share My Recipe if you Share Yours August 20

14 years ago

Sweet and Spicy BBQ Baby Back Ribs (Better Homes & Gdns)

1 cup catsup

1/4 cup mild-flavored molasses

1/4 cup lemon juice

2 tablespoons soy sauce

1/2 teaspoon crushed red pepper

3 to 3-1/2 pounds pork loin back ribs or meaty pork spare ribs

1/2 teaspoon onion salt

1/2 teaspoon pepper

1 For glaze, in a small saucepan combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper. Heat and stir until bubbly. Cool, cover, and chill for up to 5 days.

2 Cut the ribs into serving-size pieces; place in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Cover and simmer 30 minutes. Drain ribs; cool slightly. Season ribs with onion salt and pepper.

3 To grill ribs, in a covered grill arrange preheated coals around a drip pan. Test for medium heat above drip pan. Place precooked ribs on grill rack over the drip pan, but not over the coals. Cover and grill for 45 to 50 minutes or until ribs are tender, brushing occasionally with glaze during the last 10 minutes of grilling. Heat the remaining glaze on the grill or stovetop until bubbly; pass with ribs. Makes 4 servings.

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Comments (6)

Marilyn Sue
14 years ago
Zucchini Pie

1 cup cooked zucchini
1 cup sugar
1 egg
1 cup evaporated milk
2 tablespoons flour
2 tablespoons butter
1 teaspoon vanilla

Peel squash and cut lengthwise. Remove seeds and cut into chunks. Cook in a very small amount of water. Cover and simmer until done. Drain. Blend in blender until smooth and add to 1 cup zucchini the rest of the ingredients. Pour into a 9 inch unbaked pie shell and sprinkle with cinnamon and nutmeg. Bake at 425 degrees for 20 minutes, then at 350 degrees until done.

K.A.T.'s Cooking Kokomo Aquatics Swim Team Cookbook 1984

Sue
patti43
14 years ago
Once you make your own barbecue sauce you'll never buy the bottled stuff again. I have two recipes I like. One is spicier than the other.

Yesterday I made the Pecan Chewies I posted a while back. Man, those things definitely get two thumbs up.

This sounds good, too. I may not get as fancy-smancy with the carrots as Miss Martha, though.

COCONUT SHRIMP SOUP (Martha Stewart)

1 Tbsp. vegetable oil
1 Tbsp. grated fresh ginger (or 1 tsp. ground ginger)
3 cloves garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 can (13.5 ounces) coconut milk
1 Tbsp. cornstarch
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced
1/2 bunch cilantro, chopped

Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions and cilantro.
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Jasdip
Original Author
14 years ago
Patti, like you I make my own barbecue sauce as well, and have posted them both here not long ago. Not loaded with sugar, as the purchased stuff is.

Sue, I don't see squash in your ingredient list, but it's mentioned in the directions.

As far as that rib recipe posted above, I wouldn't boil the ribs. To me, that just takes the flavour out of the ribs. I'd roast them slow in tin foil, or maybe simmer in just a teeny bit of water, then grill, broil, etc.
Marilyn Sue
14 years ago
Jasdip, zucchini is the squash. :)

Sue
Jasdip
Original Author
14 years ago
Oh! Hahahahaaa
glenda_al
14 years ago
Haven't made this in a while. Quite tasty!

Creamed spinach
2 packages frozen spinach, (10 oz each)
6 ounces cream cheese, softened ^^I use fat free
1/2 cup butter, melted, divided
1 cup seasoned bread crumbs
Dash of nutmeg: optional
PREPARATION:
Thaw spinach and press or squeeze to remove excess water. Grease a casserole dish and set aside. In a large mixing bowl, combine the spinach, cream cheese, and 1/4 cup of melted butter and nutmeg.
Spoon into casserole dish.

Toss remaining butter with breadcrumbs and add to top of casserole
Bake at 350 degrees for 25 minutes.
Serves 4.

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I'll Share My Recipe if you Share Yours August 20

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