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Ble Beebe Bdereeeee

From 50 Years of Food & Fellowship (2006).

Source and licence

From 50 Years of Food & Fellowship (2006), printed page 42, digitised by the Internet Archive: https://archive.org/details/50-years-of-food-fellowship

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. HONEY AND GARLIC RIBS Mavis Boshmer 3 to 4 Ib spare ribs, cut into 1 cup ketchup serving size pieces 1/4 soya sauce Sauce: 4 cloves garlic, chopped fine 1/2 cup honey ook ribs in salt water until tender.
  2. Drain and place in a shallow dish.
  3. Pour sauce on ribs, coating all of the ribs.
  4. These may be refrigerated overnight or frozen until needed.
  5. Remove ribs from sauce and grill on the barbeque until brown and crisp.
  6. Heat excess sauce and serve with rice.
  7. SWEET & SOUR RIBS Ashley Desjardins Beef or pork ribs 1/2 cup brown sugar 2 to 3 Tbsp brown sugar 1 Tbsp soya sauce 1 Tbsp soya sauce 1/4 cup cold water 1 cup boiling water 2 Tbsp cornstarch 1/3 cup vinegar Cut ribs into serving size pieces.
  8. Mix first amount of brown sugar and soya together, rub some on each rib and leave 1 to 2 hours.
  9. Brown ribs in pan.
  10. Mix next 4 ingredients together in a saucepan.
  11. Combine cold water and comstarch.
  12. Add to mixture in saucepan.
  13. Cook sauce until clear, stirring constantly.
  14. Pour over ribs.
  15. Cover and bake in oven 1 to 2 hours at 350°F.