"Should Be Illegal Oven BBQ Ribs" *

What Beverly Carson wrote about this recipe back on April 1, 2001:  "After not being able to find restaurant ribs that satisfied my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect.  Hope you enjoy them too."

INGREDIENTS:

3 lbs. pork back ribs (for after you get the following list of ingredients mixed together)...

• 12 ounces barbecue sauce
• 8 ounces of honey
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 tablespoons Old Bay Seasoning (I found it near the raw fish section of the store)
• 1/2 teaspoon onion powder
• 1/4 teaspoon celery salt
• 1/2 cup dark brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1 medium onion, grated OR very finely chopped
• 1/4 cup white sugar

DIRECTIONS:

Except for the ribs, combine the above and mix for about a minute to make sure all is evenly blended.

1. Cut strip of ribs apart for easier serving.  (Maybe with about three of the bone sections in each?)
2. Lightly spray roasting pan with non-stick spray.
3. With paper towel, dry the surface of the ribs and dip each into the above BBQ sauce mixture to coat.
4. Place them into the roasting pan (single layer)-- bony side down.
5. Pour remaining BBQ sauce mixture over the top.
6. Cover lightly with foil.

Bake at 375-degrees for approximately 1 hour.  Check occasionally to turn OR stir the sauce.  I prefer to cook them for a longer time (up to two hours at only 325-degrees).

The cook who submitted this recipe said you can use a broiler for these ribs but you would have to watch them more closely and adjust cooking time.    ALSO, she said, these ribs are also great finished on the grill for a few minutes on each side.

Springtime Skillet Dinner

Here's another recipe from my old Betty Crocker's Picture Cook Book-- it is probably an edition from the late 1950's. In this book, above this recipe on page 276, there is this quote:

"Mrs. Claude Stuart of Florin, California, originator of this dish, wrote: 'It takes less time than regular stew . . . and tastes much better."

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What I am noticing about the recipes in this old cookbook is that they call for very common and well known ingredients!  Ingredients I don't have to ask about with, "HUH? WHAT is that? and ...  WHERE can I get it?"

Brown in 2 tablespoons fat (butter) in 10" skillet . . .
     1 clove garlic, cut up (don't let it scorch or burn).

Remove garlic.  

Then, add to pan, cooking until browned while stirring . . .
     1 cup finely diced onion
     1/2 lb. lean ground beef

Add . . .
     1/2 cup UNcooked rice
     5 to 6 cups water
Simmer uncovered over low heat 40 minutes.

Add . . . 
     1 cup finely diced carrots
     1 cup finely diced potatoes
Continue simmering until tender (20 minutes?)

Season with . . . 
     1 to 2 teaspoons soy sauce
     1 tablespoon salt (or less, if needed)
     1/8 teaspoon ground black pepper

Serve hot . . . garnished with parsley.
AMOUNT:  6 servings