|Wonderful World of Wine|
|by Bob Quinlan|
A wine book for the beginner that will help you to understand the history of wines.
1 - 10 of 1,670 for back ribs
In a saucepan, combine all ingredients except ribs. Bring to ... an additional 45 minutes or until the ribs are tender, basting occasionally as needed.
Use a cast ... silverskin) from short ribs. Combine flour, ... a temperature of 250-300°F until tender, basting occasionally with beef broth as needed.
Combine ingredients well and rub on ribs. Using the back of a knife ... ribs are done when falling-off-the-bone tender and you just can't wait any longer!
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.
Combine vinegar and ... boil and add ribs, simmering for ... to coat the back of a spoon. ... and basting every 10 to 15 minutes with the reserved sauce.
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 seasoning ingredients ... the remainder. Wash ribs and pat dry. ... while large ribs may need a little more time on the grill. Adjust accordingly.
Beef has thirteen ribs, and usually ... in length. The back strap, chine bone ... or with pan drippings enhanced with mirepoix and accompanied by or .
These are the ribs once served in ... sesame oil in a skillet or wok over low heat. Add the cooked spare ribs. Stir in one teaspoon of hot oil. Serves 4.
Simmer ribs for 1 hour ... additional sauce and serve on the side. Remove vegetables when tender, using a slotted spoon and serve with ribs on a bed of lettuce.
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