|by Rosemary MacDonald|
is probably the most sophisticated in the world. Its culinary heritage will delight you.
1 - 10 of 423 for spare ribs
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.)
These are the ribs once served in ... Bedford, Massachusetts. Slice spare ribs into 1 ... cooked spare ribs. Stir in one teaspoon of hot oil. Serves 4.
Cut spareribs allowing for (2 ribs) each. Rinse ... just so its bubbling a little for about 1 ½ hours. If you cook with a cover on, then cook on simmer.
Cut spare ribs into serving pieces. ... minutes. Store leftover sauce in the refrigerator. Makes approximately 1 1/2 cups of sauce. Goes great on chicken also!
Thoroughly clean the ... Cut off the rib tips (ie, St. ... or butcher knife. The Apple smoke flavor and aroma won't be overwhelming to the taste. Enjoy.
Brown spare ribs and crushed garlic. Remove spare ribs and put in crockpot. Add remaining ingredients and meat and simmer until tender.
Trim fat from ... baking dish. Bake covered in 350 degree oven 1 1/2 to 2 hours until spare ribs are tender. Remove cover last half hour, baste occasionally.
Cut spare ribs into serving size ... ribs. Bake at 350 degrees for 40-45 minutes basting every 15 minutes. Ribs are done when browned and glazed. Serves 4-6.
Sear spare ribs and place in ... together and pour over ribs. Bake one hour or until tender in 350 degree oven. The last 20 minutes, baste meat with the sauce.
top of page