Recipe Talk

I can't find 2 recipes that I used to have. One was an apple pie...I think the name of that one is Apple Crumb Pie. And the other one is Root Beer Ribs that I got from Woman's World magazine. Does anyone have those? Thank you!

Tuesday, September 20, 2005
Slow Cooked Ribs and Root Beer BBQ sauce

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Ordinarily, I would make ribs in the oven. They would be seasoned, sauced, wrapped tightly in foil and baked long hours at a low temperature until the meat was falling-off-the-bone tender. I am not thrilled with the heat that this generates in my kitchen, butt the only real problem I see with this method is that it renders my oven unavailable to other baked goods. I like to have cornbread with barbeque and it just doesn't turn out quite right when you try to bake it in a 250F oven.
To free up that valuable oven space, I used my crockpot. I have a 5 quart slow cooker (crockpot), so I used 4 pounds of baby back ribs. If you have a small one, use two. This is important because the sauce will scorch a bit if you are not filling your cooker with enough meat. And who ever complained about a few extra ribs?
I was incredibly pleased with how well these turned out. I needed two spoons to get the ribs out, rather than tongs, because the meat came off the bones as though it had never been attached. And the taste? Teeth were completely unnecessary.
I started with a recipe from Epicurious for barbeque sauce and altered it a bit according to the comments left by other users and my own tastes. The sauce was on the sweet side, but the paprika and dash of red pepper flakes cut it just enough. It was great with the ribs. You could taste many flavors in the sauce, and while you can taste a hint of root beer if you know it is there, no one else is likely to guess the "secret ingredient". If you don't have root beer, substitute some brand of cola. I like the sauce to be a little thinner for roasting and crock pot cooking, as opposed to grilling, where I like it thick. If you like it thicker, continue to reduce the sauce down to 1 1/2 cups, which will take an additional 10-15 minutes.

Root Beer BBQ Sauce
(inspired by this recipe)

1 cup root beer
1 cup ketchup
1/4 cup orange juice
3 tbsp worcestershire sauce
2 tbsp molasses
1/2 tsp ginger
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sweet paprika
1/4 tsp red pepper flakes (a bit more if you like it spicy)

Whisk all the sauce ingredients together in a medium sauce pan. Bring to a boil over medium heat, then simmer, stirring occasionally, for about 10 minutes. This will reduce the sauce to about 2 cups. Set aside.
This sauce can be made ahead and kept in the refrigerator.

Slow Cooked Ribs
1 recipe for Root Beer BBQ sauce (above)
2-4 pounds baby back ribs (pork ribs)
salt, pepper

Remove fatty membrane from the underside of the ribs. Rub the meat with salt and pepper.
Pour 1/2 of the sauce into the bottom of the slow cooker (aka the crock pot). Add ribs and coat with remaining sauce.
Cook on low setting for 6-7 hours.

Root Beer Ribs Recipe
Pork

Ingredients:

5 lbs. spareribs, cut into two-rib pieces
2 t salt, divided
1 can(16 oz.)sliced cling peaches in light syrup
2 cans (12 oz. each) root beer
1/2 c brown sugar
1/4 c cornstarch
1/4 c vinegar
3 t powdered ginger

Directions:
Place ribs in the bottom of shallow baking pan. Sprinkle with 1 1/2 teaspoons salt, cover tightly with aluminum foil and bake at 375 degrees F. one hour. Remove from oven and pour off accumulated fat.

Drain peaches, reserving syrup, and set aside. In medium saucepan, combine peach syrup, root beer, brown sugar, cornstarch, vinegar, ginger and remaining salt. Cook over low heat, stirring constantly, until smooth, thickened and clear, about 5 minutes. Pour two cups of the sauce over spareribs and return to oven. Reserve remaining sauce. Bake ribs at 375 degrees F. for 30 to 45 minutes longer, turning and basting with sauce several times. Add sliced peaches to remaining sauce, heat throughout. Pour over ribs just before serving. Makes 6 servings

Woman's Day

Prep: 30 mins Cook: Ready in: 1 hr., 30 minsServes:Update

Ingredients

1 refrigerated ready-to-bake pie crust (from a 5-oz box)

CRUMB TOPPING

1/2 cup plus 2 Tbsp all-purpose flour

1/3 cup packed light-brown sugar

1/3 cup granulated sugar

1 tsp ground cinnamon

1/2 cup walnuts, coarsely chopped

1 stick (1/2 cup) cold butter, cut in small pieces

FILLING

7 medium to large tart apples (about 31/4 lb), such as Granny Smith,

Pippins or Greenings

1 Tbsp lemon juice

1/2 cup granulated sugar

3 Tbsp all-purpose flour

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

Garnish: confectioners’ sugar

Cooking Instructions

Have ready a 9-in. pie plate and a baking sheet. Place oven rack on lowest rack position in the oven. Heat oven to 450°F.

Line pie plate with pie crust as package directs. Flute or crimp edge.

Topping: Mix flour, brown and granulated sugar, the cinnamon and walnuts in a medium bowl. Cut in butter (or rub in with fingertips) until mixture forms moist, coarse crumbs that clump together easily.

Filling: Peel, halve and core apples. Cut in 1⁄8-in.-thick slices by hand (or with the slicing disk of a food processor). Place in a large bowl, add lemon juice and toss to coat. Mix remaining ingredients in a small bowl, sprinkle over apple slices and toss to coat.

Layer apple slices in pie shell, mounding them higher in center. Gently pat topping evenly over apples to form a top crust. Place pie on the baking sheet to catch any drips.

Bake 15 minutes. Reduce oven temperature to 350°F and bake 45 minutes longer, or until a skewer meets some resistance when center of pie is pierced (apples will continue cooking after pie is removed from the oven) and topping is golden brown. (If topping browns too quickly, drape a piece of foil loosely over the pie.) Cool pie completely on a wire rack before dusting with confectioners’ sugar and serving.

Nutritional Information per Serving
Calories 522 Fat 24g Saturated fat 10g Cholesterol 38mg
Sodium 257mg Carbohydrate 75g Fiber 3g