nough Coca cola over the ribs. I use a vacuum sealer
rop when you add the ribs. It will come back up
ff the back of the ribs, with a sharp knife and
e counter and place the ribs meat side down. You
aucepan or stock pot, cover ribs with cold water; add thyme
and wings if using a rotisserie) with cooking string.
Mix
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.
Lace ribs on spit accordion style and secure with holding forks.
Adjust on rotisserie above drip pan.
Let ribs rotate over slow coals.
In a saucepan, cook onions in hot oil until tender. Add remaining ingredients; simmer, uncovered, 15 minutes.
After ribs cook 40 minutes, baste well with sauce.
Add damp hickory to coals.
Cook 20 minutes longer or until well done.
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
rom marinade; reserve marinade. Lace ribs on spit rod; secure with
Lace ribs on spit accordian style, using holding forks. Adjust on rotisserie above drip pan.
Let ribs rotate over slow coals.
Cook onion in hot oil until tender.
Add remaining ingredients; simmer, uncovered, for 15 minutes.
After ribs cook for 40 minutes, baste well with the sauce, and add damp hickory to coals.
Cook for 20 minutes longer or until well done.
ickory.
Remove membrane from ribs if desired. Rub thoroughly with
Lace ribs on spit accordian style and secure with holding forks.
Adjust on rotisserie above drip pan.
Let ribs rotate over slow coals.
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
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