large oven dish with baking paper.
In a large bowl
b>recipe of Rib Sauce (above) and set aside.
Pre-cook ribs
Mix the lemon juice, seasoned salt and oyster sauce together in a medium sized mixing bowl.
Pour over ribs, add fresh gound pepper to taste.
Marinate the ribs in the oyster sauce mixture for 5 hours or overnight.
Grill ribs under the broiler of your oven or on the barbecue until ribs are cooked throughout.
If doing on the barbecue turn frequently and barbecue on low to prevent burning.
Heat a large, heavy Dutch oven over medium high heat. When
In measuring cup, pour boiling water
Working in batches to not crowd the pan, brown short ribs on
Chop garlic and put on bottom of baking dish.
Slice onions. Place ribs in casserole; surround with vegetables and sprinkle with spices.
Pour sherry over all.
Bake in 350\u00b0 oven, basting often.
Keep cover on for first 1 1/2 hours.
Uncover last half hour.
Lift meat and vegetables and thicken juice with flour and water to make gravy.
You may add to recipe as diners increase.
n all sides of ribs.
Wrap ribs in plastic wrap several times
Put oven rack in middle position and preheat oven to 325\u00b0F.
Bring
om the underside of the ribs: Dislodge a bit of
Cut ribs into 2-4 rib sections. Sprinkle ribs with salt and pepper to taste and rub in well.
Mix peppers, onion, garlic and jalapeno together in a bowl.
Line (9x13 inch) baking pan with heavy foil (you may need 2 pans). Place layer of ribs then a layer of pepper mixture over ribs (about 1/2 mixture). Repeat layers.
Refrigerate, covered, over night to marinate. Remove from refrigerator and allow to come to room temperature. Preheat oven 450\u00b0.
Place pan of ribs in oven, reduce heat to 300\u00b0 and cook for 8 hours.
Combine all ingredients except ribs in medium sized mixing bowl.
Place ribs in large 17 x 12 x 2 1/2-inch Redi-Pan roasting pan; pour sauce over ribs.
Cover with heavy-duty Reynolds wrap or other aluminum foil and marinate in refrigerator 3 hours.
Preheat oven to 350\u00b0.
Bake, covered, 55 minutes.
Remove foil; turn ribs over.
Bake, uncovered, 55 minutes, basting every 15 minutes.
To serve, cut into 2 or 3 rib sections.
Makes 6 servings.
ake. Marinate for 10 minutes in your refridgerator.
For the
Heat fat (oil) in a 5 quart Dutch Oven.
Add ribs in a single
Place ribs in oven at 400 degrees for approximately 45 minutes.
Pour off fat.
Turn oven to 325 degrees.
Cover ribs with sauce and cook for 1 3/4 hours.
Spoon additional sauce on as needed.
Remove excess fat from ribs and cut into pieces. I cut them into 2 rib sections so they can be picked up and eaten easily.
To parboil ribs, bring large pot of water to a boil. Place ribs in boiling water and cook for 35 minutes.
Remove ribs from water and place in large shallow baking pan. Turn ribs so meat side is facing downwards.
In a medium sized bowl, combine all sauce ingredients.
Pour sauce over ribs.
Bake ribs in oven, uncovered at 250 deg. for 3 hours or when sauce caramelizes on ribs and the liquid has evaporated.
In a big bowl, mix together
Chop ribs to a size that will
Cut spare ribs into 2\" long pieces and put in marinating dish (I use a tuperware marinating dish).
Combine remaining ingredients and pour over ribs.
Marinate for at least one hour or up to 8 hours.
Pre-heat oven to 450-degrees F.
Bake ribs in oven for 30 minutes, turning and brushing with marinade every 10 minutes, or until done.
nerously salt and pepper short ribs, then dredge in 2 tablespoons of four