nough Coca cola over the ribs. I use a vacuum sealer
rop when you add the ribs. It will come back up
e counter and place the ribs meat side down. You
aucepan or stock pot, cover ribs with cold water; add thyme
d salt and pepper. Place ribs in slow cooker. Pour sauce
Place the beef in a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
RECIPE TIPS:
Time-Saving: Recipe may be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.
rom the underside of the ribs. If you've not done
Braised Short Ribs:
Preheat the oven to
he SEASONING RUB.
PREPARE Recipe #486192 for the BARBECUE SAUCE
ickory.
Remove membrane from ribs if desired. Rub thoroughly with
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
ell; place each slab of ribs on a large piece of
Place ribs in an ungreased 13x9x2 inch baking pan, add water. Cover and bake at 350\u00b0 for 1-1/2 hour, drain, reserving liquid. Skim fat, set ribs aside.
Add enough water to liquid to measure 1 c. place in a saucepan.
Add tomato sauce, soup mix, sugar, mustard
and hot pepper sauce.
Simmer for 10 minutes, reserve 1/2 c. to the remaining sauce.
Add beans, celery and red pepper. Pour into baking pan, add ribs, pour reserved sauce over ribs. Cover and bake for 45 minutes or until meat is tender.
Yield 6-8 servings.
Wash the ribs and pat dry with paper towels.
Place each slab of ribs on a sheet of heavy duty aluminum foil and rub well with rib rub.
Seal the foil and place in refrigerator for 4 to 6 hours.
Remove from refrigerator and place sealed packed in a 275 degree preheated oven.
Cook for 3 to 4 hours or until tender.
Baste both sides of ribs with Memphis Barbecue Sauce recipe 99023 and grill 5 to 7 minutes per side.
Serve with extra sauce and lots of paper towels.
>RUB mixture evenly over ribs (save any spare seasoning
Mix all ingredients together.
Spread 1/2 cup on 4 pounds of pork ribs.
Wrap in plastic wrap overnight then in aluminum foil. This can be baked right away as well.
Bake in 200 degree oven for 4-5 hours.
Good at this point,but I like to grill them the next day in my (Bourbon, Vadalia Onion Barbecue Sauce recipe #66477) See picture on this recipe. Check it out!
Unwrap coat with sauce recipe #66477 and grill 5 minutes on each side a little longer if chilled. Serve with extra sauce on the side.
ine solution and marinate ribs overnight in covered non
br>I use this tea recipe #63785 Southern Sweet Tea.
Rub on Dry Spices and Basting Sauce, then refrigerate ribs 3 hours prior to cooking.
Brush ribs with Sweet Sauce the last 30 minutes of cooking.
Preheat oven 190 degrees Celsius/Gas mark 5.
Shred the lime zest from 1 lime; set aside.
Squeeze juice of lime into a bowl.
Stir in the ketchup, golden syrup and Cajun spice.
Add pork and coat.
Leave to sit for 2 to 3 hours in refrigerator.
Grease an oven dish with the oil.
Add the pork ribs.
Bake for 35 to 40 minutes, turning once.
Enjoy.