|Food and Flavor|
|by Henry Finck|
Henry Finck's aim in his 1913 work "Food and Flavor" is to introduce gastronomy to Americans, to show that America can be an even more gastonomic ...
1 - 10 of 1,670 for 1 hour ribs
In a saucepan, combine all ingredients except ribs. Bring to ... 350°F for about 1 hour. Drain any ... ribs are tender, basting occasionally as needed.
Use a cast ... silverskin) from short ribs. Combine flour, ... bake for another hour or until ribs ... tender, basting occasionally with beef broth as needed.
Combine ingredients well and rub on ribs. Using the ... (250°F-300°F) for 3-4 hours. Hickory, mesquite, ... the bone by 1/4-inch or so. ... can't wait any longer!
In a skillet, brown the spare ribs and garlic in ... a boil for 1 minute, reduce heat ... bring to a boil for 5 minutes. Toss with ribs before serving.
Combine seasoning ingredients ... the remainder. Wash ribs and pat dry. ... while large ribs may need a little more time on the grill. Adjust accordingly.
Ask your butcher to separate ribs, cutting each ... marinate, refrigerated for 1-2 hours. Rub grates ... not baste during the last 15 minutes of cooking.)
Combine vinegar and ... boil and add ribs, simmering for ... minutes turning once or twice, and basting every 10 to 15 minutes with the reserved sauce.
Beef has thirteen ribs, and usually ... garlic powder several hours in advance (or ... with pan drippings enhanced with mirepoix and accompanied by or .
These are the ribs once served in ... spare ribs into 1 inch pieces. Place ... marinate for 1-2 hours. Remove from ... one teaspoon of hot oil. Serves 4.
Simmer ribs for 1 hour in a large ... and serve on the side. Remove vegetables when tender, using a slotted spoon and serve with ribs on a bed of lettuce.
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