HomeMy WebLinkAboutThe Goderich Signal-Star, 1970-08-27, Page 13•
-
Four- new reiipes
pork r
.11
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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.
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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
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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. Bring ends of foil
together and fold in a "drugstore
wrap" to make a neat seam on
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CHARTERED ACCOUNTANT
39 St. David St., 524-6253
Goderich, Ontario
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