Barbeque Ribs

Yummy barbeque ribs.....love them even though they are a little messy!

Barbeque Ribs
Mrs. James D. Vessen

3 to 3 1/2 pounds spareribs
1/2 cup onion, chopped
3 Tablespoon sugar
2 teaspoon dry mustard
3 Tablespoon Worcestershire sauce
1/4 teaspoon pepper
1 cup cream
1 cup water
1/2 cup vinegar

Cut ribs into serving pieces. Place in shallow pan and brown for 30 minutes at 350 degrees. Combine remaining ingredients and bring to a boil . Pour sauce over ribs and bake for 1 hour or until tender, basting occasionally. Serves 4 to 5.

Barbeque Ribs

This would be perfect for the that last holiday of Summer.....

Barbeque Ribs
Mrs. M. L. Wickstrom

2 pounds ribs, cracked and cut in serving pieces
1 cup catsup
1 cup vinegar
1 cup water
1 teaspoon celery salt
1 teaspoon red pepper ( optional)

Cover ribs with water and boil slowly for 1 1/2 hours. Remove water and put in flat pan. Pour sauce over ribs, set under broiler until brown. Turn and brown on other side.

To make sauce, combine catsup, vinegar, water, celery salt and red pepper. Boil about 3 minutes.

Island Barbecued Ribs

 When I make this recipe , I cheated abit making it. i will give first how the recipe call for , then how I fixed it. Again this recipe is from 1968.....my way is alot simpler for those that are busy out there.

Island Barbecued Ribs
Shirley Simpson

2 1/2 to 3 pounds ribs
1 Tablespoon lemon juice
1/2 cup brown sugar
1 ( 15 oz) can crushed pineapple
2 ( 8 oz) cans tomato sauce

Brown ribs in oven. Pour off fat and reduce heat. Sprinkle with lemon juice, brown sugar and pineapple. Pour tomato sauce over ribs and bake. This same sauce can be used over pork roast or backbones.

* I browned my ribs in skiller, then put in crockpot and then sprinkle with lemon juice, brown sugar and pineapple. Then pour tomato sauce over it and let cook for about 6-8 hours. ( I used pork ribs)

Hawaiian-Chinese Spare ribs

I have not tried thes either ,but I am sure they are good.

Hawaiian-Chinese Spare Ribs
Mrs. Henry E. Sorter

1/2 cup soy sauce
1/2 cup catsup
1/2 cup dry sherry ( I thought about replacing this with pineapple juice)
3/4 cup brown sugar
1 teaspoon salt
1 clove garlic, minced
1/2 inch piece ginger root, crushed or 1 teaspoons powdered ginger
spare ribs

Mix soy sauce, catsup, sherry, sugar, salt , garlic and ginger. Rub into ribs. Let ribs marinate 3 hours. Remove ribs and place on rack with shallow pan under it. Cover bottom of pan with 1/2-inch water. Bake 45 minutes at 350 degrees or until ribs are browned and tender. Baste with ,arinate and turn ribs frequently. Cut into individual ribs and serve with Chinese mustard or Chinese duk sauce. Serve 6 to 8.

Sweet and Sour ribs

This recipe is from the Kansan`s Silver Spoon cookbook of 1967 and it is extremely good.

Sweet and sour Ribs
Mrs. Joe Glanville, jr

3 pounds spare ribs ( cut in half)
1 cup sugar
1/2 cup vinegar
1/2 cup water
2 Tablespoons pimentos, finely cut( I just used the whole little jar)
2 Tablespoons green pepper, finely chopped
1/4 teaspoon salt
2 teaspoon cornstarch
1 Tablespoon cold water
1/4 teaspoon paprika

Combine sugar, vinegar and water. Add salt and pimento and green pepper. Boil 5 minutes. Mix cornstarch in 1 Tablespoon cold water and to boiling mixture, stirring constantly. Reduce heat and simmer until sauce thickens. Let cool. Strain and add paprika. Stir thoroughly. Place ribs in shallow pan and cover with sauce and marinade 24 to 48 hours in refrigerator. Remove from sauce and broil 15 minutes at 450 degrees. Serves 8. Additional sweet and sour sauce may be served with ribs as a dip.



These are extremely yummmmmy