|Couscous and Other Good Food from Morocco|
|by Paula Wolfert|
Since it was first published in 1973, Couscous and Other Good Food from Morocco has established itself as the classic work on one of the world's g...
1 - 10 of 114 for rib basting
Combine all ingredients and baste ribs at least once every half hour while smoking.
Place dry ingredients ... and mix. Add ribs and shake until ... coating can be used on chicken or popcorn. Add or decrease the amount of Old Bay to your taste.
In Dutch oven ... lemon salt. Add ribs. Cover and ... for 15 to 20 minutes turning ribs occasionally and brushing with the wine mixture. Makes 4 servings.
Thaw desired quantity of ribs. Remove excess ... with lid or tin foil. Cook for approximately 3-4 hours at 265°F. Use a meat thermometer to ensure doneness.
Salt ribs; place in ... of onion. Make Basting Sauce: Combine remaining ... Bake until well done, about 1 1/2 hours. Add water, if needed. Makes 4 servings.
Salt ribs; place in ... of onion. Make Basting Sauce: Combine remaining ... every 15 minutes. If sauce gets too thick, add more water. Makes 4 servings.
Oven 450 degrees. Salt ribs; place in ... of onion. Make basting sauce: Combine remaining ... If sauce gets too thick, add more water. Makes 4 servings.
Wipe ribs with damp paper ... Brush sauce over ribs. Return ribs to oven. Bake 30 minutes or until tender, basting occasionally with the sauce. Serves 4.
Combine ribs in pot with ... in saucepan. Reduce heat and simmer 15 minutes. Broil or barbecue ribs, turning and basting frequently until heated through.
For a tempting ... tender, juicy browned ribs, try these ... or until tender, basting occasionally with the ... buttered cauliflower, tomato and lettuce salad.
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