|Donuts: An American Passion|
|by John T. Edge|
Acclaimed food writer and cultural historian John T. Edge conjures nostalgia by revealing portions of our history through our most cherished foods.
1 - 10 of 33 for boneless pork ribs
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Place ribs in a shallow ... sauce. Sprinkle garlic powder over ribs. Marinate for at least 2 hours. Bake 1 hour at 350°F. Can also be cooked on the grill.
Brown slightly in pan. Put in baking dish. Cook onions in oil in saucepan until tender but not brown. Add remaining ingredients and bring to boil. ...
If using (bone-in) ribs, boil rapidly ... foil. You can sub the applesauce for 1 cup honey or maple syrup. For a kick you can add 1/2 cup mustard. . (Rollie)
Place ribs in a 3 ... ribs to a serving platter. Strain sauce, skim off fat. Drizzle some of the sauce over the ribs and serve ribs with remaining sauce.
Place meat in shallow pan. Mix all ingredients and pour over ribs. Bake at 350 degrees for 2 hours covered; uncover and bake 2 hours more.
Brown meat in ... until tender. TIP: Ribs may be covered ... meat, add other ingredients and cook all day in crock pot or simmer in electric frying pan.)
MEAT: Preheat oven ... 3 hours. Remove pork and continue cooking ... minutes. Do NOT stir too often - meat should stay in good size pieces. Serve hot on buns.
Cut meat in cubes and cook in 4 cups water with 2 teaspoons salt. When tender, drain off broth and cook 1 6 ounce package wide noodles in it. Then ...
In a small ... mixture on the pork, coating the ... minutes. Degrease pan juices and puree juices along with solids remaining in casserole in food processor.
Cook 2 tablespoons ... saute gizzards and pork in 1 tablespoon ... minutes. Stir in as much rice as needed to make a moist dressing. Garnish with parsley.
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