Ribs are a great treat for tailgating

features@beaufortgazette.comOctober 12, 2011 

  • Barbecue Spare ribs

    Makes: 3 servings

    1 1/2 pound country-style spare ribs

    1 pint tomatoes

    1 medium onion, chopped

    1/4 teaspoon celery seeds

    Dash dry mustard

    1/4 teaspoon paprika

    1 teaspoon salt

    1/2 teaspoon black pepper

    6 tablespoons brown sugar

    4 tablespoons vinegar

    Preheat oven to 475 degrees. Combine in sauce pan: tomatoes, onion, salt, pepper, celery seeds, dry mustard, paprika, brown sugar and vinegar. Heat to the boiling point. Trim fat from spare ribs; arrange in baking dish. Cover with hot sauce. Bake covered for 30 minutes; reduce heat to 375 degrees. Remove lid, continue baking for about 1 1/4 hours until tender and nicely browned.

    Barbecued Ribs With Basting Sauce

    Makes: 6-8 servings

    5-6 pounds meaty ribs

    Cooking oil

    Salt and Pepper


    1 onion, finely chopped

    1/2 stick margarine, melted

    2 tablespoons Worcestershire sauce

    2 tablespoons soy sauce

    1 teaspoon garlic powder

    2 large cans tomato sauce

    Juice of 1 lemon

    Dash of cayenne

    Dash of curry

    1/2 cup ketchup

    Preheat oven to 350 degrees. Rub ribs well with cooking oil, salt, pepper and paprika 3 hours before cooking. Saute onion and green pepper in margarine; add remaining ingredients except ketchup. Add salt and pepper to taste. Simmer for 30 minutes, add ketchup. Pour sauce over ribs; bake for 2 hours or until tender.

    Sweet-Sour Spareribs Supreme

    Makes: 4 servings

    2-3 pounds spareribs

    Salt and pepper to taste

    1 large onion, chopped

    1/4 cup celery, chopped

    2 tablespoons butter or oil

    2 cups pineapple chunks drained

    2 tablespoons cornstarch

    1/4 cup vinegar

    2 tablespoons brown sugar

    3 tablespoons soy sauce

    1/4 teaspoon powdered garlic

    1/4 teaspoon ginger

    1/4 teaspoon ground cloves

    1 cup pineapple juice

    Preheat oven to 350 degrees. Place spareribs in shallow pan. Sprinkle with salt and pepper. Roast uncovered for 1 hour.

    Drain off fat. Cook onion and celery in butter until tender. Add pineapple chunks; sprinkle with cornstarch. Add remaining ingredients. Cook, stirring until mixture is clear and thickened. Cut ribs into serving pieces; place in casserole dish. Spoon sauce over ribs; return to oven covered. Cook for 1 hour.

What a sight to see! Slabs of ribs on the grill, in the oven or being cooked in a pan on top of the stove.

Pork contains more fat than any other meat and is consequently more difficult to digest. But it's higher in fuel value. Pork must always be thoroughly cooked. The pig is more completely utilized than any other animal. Almost every bit -- from the snout to the tail -- is edible, prepared in one form or another.

This is tailgating season, when everyone can share good food while enjoying the football games. I'll share a few favorite rib recipes that would be great for your next gameday event.

Port Royal resident Ervena Faulkner is a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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