Add salt, pepper and mustard to the beef spare ribs and in large skillet grill on both sides.
Once they are done, keep warm.
Using the drippings in the skillet add red wine, butter and mustard whisking until well mix.
Add salt and black pepper to taste.
Pour some Worcestershire sauce over ribs and some skillet gravy.
Steam asparagus with a little bit of salt.
Serve with ribs.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
>sauce, bring all the ingredients, except the ribs, to a boil in
Mix bbq sauce with soy sauce, ham and hickory smoked salt. Put ribs in a slow cooker and add this mixture to it and stir. cook on low 9-10 hours.
Serve over rice.
Combine ribs and onion wedges in a large pot. Cover with
Preheat oven to 325\u00b0F. Remove rind and excess fat from spare ribs and cut into 3 pieces. Combine all remaining ingredients in a large baking paper-lined ovenproof dish. Add pork and mix well to coat evenly in the plum sauce mixture.
Bake for 1 hour 30 mins-2 hours, turning the pork occasionally, until very tender and golden brown.
Preheat oven to 350\u00b0F.
To make the barbecue marinade, bring lime juice, garlic, Worcestershire, ketchup, maple syrup, soy sauce, brown sugar, mustard, allspice and oil to a boil. Reduce heat and simmer for 5 mins, stirring.
Place ribs in a baking dish. Cover with 1/2 the marinade. Bake for 30 mins. Pour remaining marinade over top and bake for another 30-40 mins.
Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large
ork ribs; place on the prepared baking sheet.
Cook in the
rays with baking paper.
In a large bowl, combine honey
Saute onions in oil until brown. Add and simmer the rest of ingredients for about 20 minutes. Place the ribs in a pan. Cover lightly with foil and bake at 450\u00b0 for 15 minutes. Remove foil and spread sauce over all the ribs. Bake for 1 hour. Baste them frequently with pan drippings.
Cut ribs to bite size. Put flour, salt and pepper in plastic bag
>You may cut your ribs into sections before brining,
ven to 400 degrees. Season ribs with chili powder, salt, and
Hand massage the yellow mustard on all surfaces of the ribs.
Then to taste sprinkle the all purpose seasoning to the ribs.
Place in a baking pan or roasting pan and set the over for 225-250\u00b0F.
Bake for at least 5 hours.
One hour before they are done, begin to baste with BBQ sauce every 30 minutes till you get a decent coating. If you like, you may broil at the end for a little crispness, but the bones by this time will be falling out. Leftovers (if you have any) may be used for pulled pork sandwiches.
Brown onion in butter.
Add ingredients to onions and simmer 15 to 20 minutes.
Cook spare ribs in water; drain water off and add sauce to ribs.
Cook until tender, about 1 hour.
Put ribs in roasting pan.
Slice onions over top of ribs.
FOR THE BALSAMIC BBQ SAUCE:
Combine all the ingredients in a small saucepan
PAPAYA CHICKEN MARINADE:
In a bowl, combine all ingredients