|Steaming!: With Recipes|
|by Annette Yates|
Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually...
Tip: Try rib ends for more results.
Results 1 - 8 of 8 for pork rib ends
For ribs, remove all ... thoroughly with sauce. Place on grill. Turn ribs and baste with sauce until done, about 1 to 1 1/2 hours. Makes 6 to 8 servings.
Make 20 small ... wedges. Roast the pork for 45 minutes. ... the cherry tomatoes around the pork and serve with the pear-cider sauce. Yield: 10 servings.
2 strips of pork loin, containing about 20 ribs, 6 to ... roasting pan, bone ends up, wrap bone ... 2 quarts garnish with sliced canned water chestnuts.
Season pork with salt and pepper. Cover bone ends with foil and ... carefully between 2 ribs (tip should be ... remaining ingredients. Makes about 3 cups.
1. In a ... and outside of pork rib crown roast with mixture. Place roast, rib-ends down, in a ... on platter with pork roast. Garnish with fresh thyme.
Preheat oven to ... Place crown roast, rib ends down, on rack ... combine; add ground pork and mix well. ... to 20 minutes. Carve between ribs. Serves 6.
Season roast with ... Place roast, bone ends up, on rack ... and ends of ribs with aluminum foil. ... thermometer registers 160 degrees. Yields: 10 to 12 servings.
Place crown roast rib ends down on rack ... degrees. Cover roast with foil, tent and allow to "set" at room temperature 15 to 20 minutes. Carve between ribs.
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