Recipe Talk

I have lost my Great American Recipe card for ribs. I have some different series but I believe the one I need is from the 1989 series of cards. The ribs are a tomato based sauce. I remember they looked orange on the picture. My wife still talks about the ribs I cooked that time. LOL. Please help.

GARC Barbecuing Meats and Vegetables

Card # 2

Group # 12

Barbecued Baby Beef Ribs

For 4 servings:

1 1/2 lbs baby back beef ribs

Basting Sauce:

3 Tabsp oil

3 Tablsp chili sauce

2 Tablsp lemon juice

Dash black pepper

Dash dry mustard

1. Wipe ribs with wet towels or with damp paper towels.

2. Place ribs in a single layer in a shallow roasting pan.

3. Roast ribs at 450 for 20 mins. Turn once.

4. Prepare basting sauce. Mix all ingredients together.

5. Remove ribs from oven.

6. Brush ribs with sauce on both sides. Return to oven.

7. Bake at 450 degrees for 20 mins longer or until ribs
are tender. Baste with remaining sauce from time to time while baking.
If ribs start getting to dark, cover with foil. Reduce heat to 400 degrees
for the last 10 mins of baking....

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Mc Call's Great American Recipe Card Collection

Texas " Lone Star" Ribs

Barbecuing Meats and Vegetables. Gr # 12

For 4 serving:

3 1/2 lbs spareribs.

Marinade:

1 cup hot water

1/3 cup vinegar

3 Tabsp brown sugar

2 bay leaves, crushes

Basting Sauce:

1/3 cup vinegar

1/2 cup ketchup

2 Tablsp Worcestershire sauce

3 Tablsp sweet pickles relish

1/2 tsp gr cloves

1/2 tsp ginger

Red pepper for garnish

Good served with:

Crusty bread and a tossed green salad, cherry tomatoes.

1. Crack ribs or ask your butcher to crack them.
Wipe ribs with damp paper towel.

2. Arrange ribs in a deep glass dish or stainless steal dish.

3. Combine ingredients for marinade. Pour over hot ribs.
Let stand at room temperature for at least 2 hours, ot in ice box over night.

4. Combine ingredients for basting sauce. Preheat broiler or grill.

5. Remove ribs from marinade.

6. Place over coals on grill or the broiler.
Sear well. Turn ribs over and sear the other side.

7. Brush with sauce. Cook ribs. turning and basting on both sides
until cooked to your liking, 45 mins to 55 minutes. Longer if needed.
Test by cutting a slit in thickest part of the ribs. Meat should be
pinky-gray, depending on how well done you have cooked them.

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Barbequed Spareribs

4a Our Rich Heritage

Mc Calls Great American Recipe Card Collection

4 lb spareribs, cracked in half, lengthwise

1 onion, peeled and quartered

2 teaspoons salt

¼ teaspoon pepper

3 quarts water

Sauce

½ cup cider vinegar

½ cup light brown sugar, packed or dark molasses

½ cup catsup

¼ cup chili sauce

¼ cup Worcestershire sauce

2 tablespoons chopped onion

1 tablespoon lemon juice

½ teaspoon dry mustard

1 clove garlic, crushed

Dash cayenne

In large kettle place ribs, onion, salt, pepper and water. Bring to a boil, reduce heat and simmer, covered 1-½ hours or till very tender. Drain

Meanwhile make the sauce. In a medium saucepan combine all of the sauce ingredients and simmer uncovered for 1 hour. Stir occasionally.

Arrange ribs on rack in a broiler pan. Baste with sauce. Broil 5 inches from heat, basting frequently with sauce 10 minutes on each side.

Serves 6.