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Home My WebLink AboutThe Goderich Signal-Star, 1970-08-27, Page 13• - Four- new reiipes pork r .11 • • , • . • tr, GODEllieli 801,1M. t.:MAR, Rotate them on .a spit; cook them in foil; brown them on a grill;.marinate them; glaze them; - dunk them.- Howeyer you prepare barbecued pork ribs, they will make for some really great eating. For mostrecipes; you can use either the meatier loin or back. ribs which are uniform in shape, or the less expensive side $pareribs. AlloW about 3/4 pound of back ribs or one pound of side ribs per person'. When cooked to perfection, the meat should be moist, tender and nicely browned. To achieve this, it is usually best to precook the ribs iyir water-, before you barbecue them. The precooked ribs can then be browned and coateg" with your favourite sauce in a matter of minutes, so that you can serve moist and flavourful ribs every time, even to a crowd. They can also be browned and glazed under the broiler if the weatherman lets you down: - To precook pork ribs, .place them in a large pot, add seasonings and boiling water to cover. Simmer for about 11/4 hours or until the meat is tender. Drain, cool and refrigerate until needed. The following recipes for barbecued ribs offer a variety of sauces and cooking methods. All are "finger -licking good" and so are just right for summer fun on the patio. Each one includes ,a note on indoor cooking as well, so your family can enjoy these barbecued_ribs-..even' if you do not have an outdoor grill. • oy. SWEET 'N' SOUR RIBS 4 pounds pork back or se ribs 2 1/2 tablespoons cornstarch • 1/3 cup broWn sugar • 1 (19 -ounce) campineapple.juice 1/3 cup vinegar 2 tablespoons soy sauce Cut meat into 2 or 3 rib sections, and place in i large saucepan. Add 1 tablespoon salt, 1 large sliced onion and enough boiling water to just cover the ribs. Cover and simmer for about 1 1/4 hours or until meat is quite tender. Drain. Cool and refrigerate if not to be barbecued right away. For the sauce, combine Cornstarch and brown sugar in a saucepan; add pineapple juice. Cook and stir until mixture boils and is 'thickened. Remove from heat and stir in vinegar and soy sauce.Set aside until needed, then reheat on edge of grill. WW1. ready to barbequei place ribs on oiled grill, 5 or 6 inches above moderate coals. Cook .for about 15 minutes or • top; fold ends' to seal. Now, .plae package, seam side doWII: on 'a second sheet of heap, folL, Wrap and seal as above. • Repeat with second lialf of db,§_,..Refrigerate if not to be cdoked Tight away. Resertie remaining 'sauce, To cook, place fOir packages on an oiled grill about 5 inches above moderate coals. Be careful not topuncture the foil. Cook for 40 minutes oh 'one side; turn and cook for another s30 .to 40 minutes. Then, cut tops off foil packages and remove the ribs, draining off any excess sauce. , Add sauce left in foil packages to reserved sauce and heat on edge of grill., Brown ribs directly over -the coals; turn frequently and brush with sauce' during last 5 minutes of cooking time. When done, cut iiito 2 or 3 rib sections and top with remaining .sauce. Makes 5 or 6 servings. c, For indoor cooking, place the foil packages on a cookie sheet and bake in preheated 350. • degrees oven for 1 1/2 hours. • Then open foil packages and bake for another 10 to 15 minutes to complete the • browning. Serve with remaining until nicely browned; turn frequently and brush generously with sauce during last 5 minutes of cooking time. Pour any remaining sauce over ribs just before serving. Yield: Side ribs will serve 4 people; back ribs will serve about 6. 'For indoor cooking, broil partially cooked ribs about 6 inches' from heat for 15 minutes or until nicelibrowned. Turn frequently and brush generously with sauce during last 5 minutes: • • APRICOT GLAZED RIBS 4 pounds pork ba&' or side ribs 2 1/2 tablespoons cornSfarch-_ 1/3 cup brown sugar 1 teaspoon dry mustard 1/4 teaspoon nutmeg 2 1/2 cups apricot nectar 34ablespOons vinegar 2 tablespoons, butter or margarine Place ribs in a large saucepan, in racks for spit barbecuing or cut into 2 rib sections for grill' barbecuing. Add 1 tablespoon salt, • 8 to 10 whole cloves, 1 sliced onion and enough boiling water to just, cover -the ribs. Cover and simmer for about 1 1/4 hours or until the .meat is quite tender. Drain. Use at once or refrigerate until needed. • For the sauce, combine •cornstarchf, , brown • sugar, mustard and nutmeg in a saucepan; add apricot nectar. ' Cook and stir until mixture boils and is smoothly thickened, Remove from heat and stir in Vinegar and butter or margarine. • Set aside until needed then reheat on edge of grill. • For spit barbecuing: Thread partially cooked rib racks into spit, aceo022:1 fa on, leaving space'letireew the !lads so -heir can penetrate.. Check balance then fasten in place. Rotate over moderate coals for 20 to 30 • Hamburger Stroganoff Poppy Seed Noodles • Julienne Carrots Tossed Greens Mincemeat Tarts with Ice Cream Everyone loves hamburger! And for yery good reasons, too it is extremely Versatile, and its • • „special flavor combines with an •- endless variet o meats, - vegetables, sauces, soups, and spices, Dressed down for 'family • meals, or spruced up for the company you wantto impress,.it can hold a prominent spot on the most penny -conscious budget. HAMBURGER STROGANOFF V2 cup &non, chopped, 1 clove garlic, minced 11b.:ground beef 2'tbsp flour 2 tsp salt . 1/4 tsp pepper ' 1 8. -oz can sliced mushrooms 1 can .cream' of chicken soup, -et 40, • Undiluted 1 cup sour cream parsley ...... • Saute onions, garlic, and meat until brown. Drain off excess fat. Stir in flour, salt, pepper, and mushrooms. Cook 5 to 10 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream. Heat through. Garnish with parsley. Serves four to six. ‘. Fall Cleaning Special POPULAR CORDAWAY MODEL Eureka Cleaner • $11500 OFF SUGGESTED SELLING PRICE' NOW t$6995 'WHILE THEY LAST • HparcHil#SON TV 6L, APPLIANCES minutes or until nicely brOwned * and glazed, Brush frequently with apricot sauce during last • half of cooking time. Then cut into 2 rib .pieces and serve with any remaining sauce. For grill barbecuing: Place • partially cooked rib pieces on an oiled • grill. • Barbecue 5, or 6 inches above moderate coals for 15 minutes or until nicely browned and glazed. Turn frequently and brush with apricot sauce during last 5 minutes of cooking time. Pour any -remaining sauce over the ribs before serving. Yield: Side ribs will serve 4 people; back ribs will serve about 6. ' For indoor cooking, broil partially cooked/lb pieces about • 6 inches -from -heat for 15 minutes or -until ---browned and • glazed. Turn frequently and brush with sauce during last 5 minutes. 4 POLYNESIAN RIBS IN FOIL 1/2 cup brown_sugar 1 teaspobn dry mustard 3 tablespoons cornstarch • 2 cups undrained crushed pineapple 1/2 cup finely chopped onion 1 cup chili sauce 144 cup vinegar • sauce. ZESTY BARBECUED RIBS 4 pounds pork baqc or side ribs 11/4 cups catsup .• 2/3 cup vinegar 1/3 cup water 1/4 clip brown sugar • GUARANTEED 12 YEAR'S $, • 50.4. Roils —36".Higk NA.Ps'Government Apptavect "Vinylink"river' rusts; a tough, smooth vinyt jacket over htit, • dipped galvanized steel wire gives ultimate protection for years and years! „ .• SILVERLINK GALVANIZED CHAIN • ' ..1,11s4C FENCING , ' • 0 50 -FT. ROLLS 36" HIGH NOW ONLY LOWEST PRICES EVER ON ATTRACTIVE • PLANTATION SHUTTERS • ADAUSTABLE LOUVRES dONTROL LIGHT, VENTILATION AND PRIVACY! The 6"x20" size is now redticedlo only 98' per 'panel, or 4 panels for $3.92. There are 24 different sizes ranging up to 12" x 39" at 55.74per panel, Brass plated hardware with porcelain knobs are now only • 51.56 for a 4 -panel arrangement. ' Kis Back To School Time --- Time to Prepare The Children's Rooms Foi• Better Storage And More Efficient Study Areas. 1- •tatiespoon instant -Minced onion • 1 tablespoon Worcestershire sauce 11/2 teaspoons salt • 1/4 -teaspoon. pepper- - -1-teaspoon dry mustard Cut meat into 2 rib sections • and place in a large saucepan. Add 1 tablespoon salt, 1 large sliced onion and enough boiling. water to just cover ,the ribs. Cover .and simmer for 11/4 hours or until meat is quite tender. Drain and cool'. • Me-anwhile, 'combine remaining ingredients in a saucepan. Bring to a boil, then lower heat and simmer for 5 minutes. Cool. , Place precooked ribs in a glass bowi. Pour on the cooled maripade, making sure the ribs are. coated. Cover and refrigerate', for 2 to 3 hours, tinting ribs. occasionally. -• When •ready, .drain ribs and reserve the marinade. Place .ribs on an oiled grill, 5 or 6 inches ' above moderate coals. Cook for 15 minutes or untilnicely browned;and well de, turning frequently. Heat reserved marinade on edge of TAU and brush on ribs during .last • minutes of cooking time. Pour any remaining marinade over the ribs before serving. .11.114 2 teaspoons Worcestershire sauce 4 pounds pork back ribs •Salt and pepper Combine biown sugar, mustard and. cornstarch in -a saucepan; • add undrained pineapple, onion • and chili sauce. Cook and stir until mixture boils and is thickened. Remove from heat and vinegar and Worcestershire 1 Cut ribs into unifortn strips a'that are about 10 inches long; • season well with salt and pepper. Place half of the ribs, meaty side up, •in centre of large sheet of . heavy duty aluminum foil. Ribs • should be in a :single fayer, but can overlap slightly if necessary, so finished package will measure • about 10 X 12 inches. • Spoon 1 cup of the sauce 'over ribs so they are uniformly coated. 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