The Culinary Ventures of Gavin and Haleigh Burgon
We, Gavin and Haleigh, thoroughly enjoy cooking together! We work as a pretty good team experimenting and attempting new things. However, as time has gone on, we cannot seem to remember what we’ve made, which dishes we loved, and where on earth we found the recipes, thus, we have decided that it is imperative that we compile the things we enjoy in one place: here, on our blog. We will try to take a picture of everything we make and are happy to share these recipes with anyone who would like to try them. Bon appétit!

Saturday, January 22, 2011

Barbeque Spare Ribs

Boiling these is time consuming, but it's a great standby recipe. We made them and had rosemary bread and green beans as sides. And yes, the plate is on the floor - it brings out the colors of the food better. For the instructions:
Boil two pounds Country Style boneless ribs for 3 hours covered with water. Drain water from ribs. Pick off fat. Put in 8X8 square pan, lined with heavy foil. Pour sauce on ribs. Bake at 300 for 1½ hours. (I double or 1.5 times the sauce).

Sauce:

1-cup catsup

2 Tablespoons Worcestershire sauce

2 Tablespoons Brown Sugar

2 T. Vinegar

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