|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
1 - 10 of 77 for chinese ribs
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In a skillet, brown the spare ribs and garlic in ... from pan). Stir ingredients together and bring to a boil for 5 minutes. Toss with ribs before serving.
Ask your butcher to separate ribs, cutting each ... once, and basting once or twice with marinade. (Do not baste during the last 15 minutes of cooking.)
Combine all ingredients ... shallow pan. Add ribs and marinate overnight, ... to 325 degrees for another 15 minutes. When shrinkage occurs ribs are done.
Boil spare ribs for 15 minutes. Mix all ingredients. Marinate for 1 hour, turning at least once. Drain, bake 1 hour at 350 degrees. Baste often with marinade.
Cut ribs into pieces. Mix ... and place in pan. Cover with foil. Cook, covered 1 1/2 hours at 325 degrees. Cook, uncovered last 1/2 hour for crispier ribs.
Slash the meat between the ribs but not all ... continually. Cut with a poultry scissor. Can also be cooked in the oven in a roasting pan, turning and basting.
Combine all of ... a bowl. Marinate ribs at room temperature ... also be cooked on a barbeque. Note: Do not substitute bouillon for beef broth. Serves 4-6.
Mix ingredients together in blender. Marinate ribs in mixture a ... mixture until slightly thickened and use as a basting sauce over ribs, chicken or shrimp.
Place ribs in large pot; ... at least 20 minutes or overnight. Broil or grill ribs over medium coals until nicely browned, basting occasionally. Serves 6.
Combine all ingredients (except honey and ribs) in pan ... Bake at 350 degrees for 1 to 1 1/2 hours. During last five minutes, brush with honey mixture.
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