|The Festive Food of Russia|
|by Lesley Chamberlain|
A collection of recipes featuring traditional festive dishes of Russia, together with background information on the occasions which they celebrate.
Results 41 - 50 of 162 for 321 pork spare ribs
Wash ribs and prepare for ... pour. This makes good gravy. Add onions to gravy, put ribs back in pan and let simmer for about 30 minutes or until tender.
Place meat in shallow pan. Mix all ingredients and pour over ribs. Bake at 350 degrees for 2 hours covered; uncover and bake 2 hours more.
Cut ribs into serving pieces; ... sauce evenly over ribs. Return to oven and bake 30 minutes, brushing ribs with sauce every 10 minutes. Makes 4 servings.
Dredge spare ribs in flour and ... crisp outside. Pour mix over meat and let stand or simmer covered about 1 hour. Thicken with 2 tablespoons cornstarch.
Soak the beans ... and fry the pork and sausages. When ... divide it into ribs. Then lift ... fried bread and plenty of grated Parmesan cheese. Serves 6.
Put first 4 ... and salt. Cook another hour until ribs are tender. Cook potatoes separately and add just before serving. Top with sour cream on each bowl.
Cook meat until tender, add the beets and cook 5 minutes. Thicken with a mixture of flour and water; cook 2 minutes. Remove from heat. Whip sour ...
Unroll ribs and place in ... serve. NOTE: For crisper ribs, uncover for the last 30 minutes. Recipe is easily doubled. The trick is in the slow cooking.
In Dutch oven or large skillet, brown meat in butter or oil over medium heat. Drain off fat. Meanwhile combine all other ingredients, except rice, in ...
Have the spare ribs cut into bite-size ... over ribs and sauce, cover and steam, starting with high heat, then reduce to simmer for 30 minutes. Serve hot.
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