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Spare ribs best recipe
Sun 4-Oct-09
11:34 am
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Danny
Scarborough, England
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We only had 0.7 kg or about 1.5 lbs of ribs and so halved the recipe and the sauce reduced by just enough I reckon. I like a little extra sauce compared with just a smear on the ribs.

What would you advise re covering?

Never knowingly underfed

Sun 4-Oct-09
11:52 am
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Toffeeapple
North Bucks

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Advisable I feel.  I always did.  Were the ribs meaty?  I can't seem to find any that merit the effort of cooking at the moment and that from three independent butchers!  I doubt I'd find them at Tesco or Waitrose.Frown

I'll try that again!

Tue 6-Oct-09
6:29 pm
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Danny
Scarborough, England
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The ribs WERE meaty because I saw that Waitrose were selling a slice of ribs from the bottom of the belly rather than individual bones, therefore they were full of meat and we cut them into single bones after marinading, before cooking

That reminds me of a tip that we picked up on when we saw our local organic butcher dress a side of belly for us by slicing off the ribs. The next time we asked for the ribs to be left on. Fiona sliced them off herself and we reckoned that we had spare ribs for little or no extra cost.

Never knowingly underfed

Wed 7-Oct-09
10:54 am
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Toffeeapple
North Bucks

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That's a good tip, I shall have to remember that next time I go shopping.  Thanks Danny.

I'll try that again!

Wed 6-Jan-10
10:15 pm
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brightspark
Wilts

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Hi Danny - it's me again, resurrecting yet another one !!!!!

This recipe is for 3 lbs ribs:

1 teaspoon salt

2 tablespoons soy sauce

1 tablespoon sugar

3 tablespoons tomato ketchup

2 tablespoons honey

1 cup of chicken stock (plus extra for diluting marinade)

Mix all ingredients together and pour over the ribs.

Leave to marinade (I suppose it could be like Nigella - in a poly bag and in the fridge as long as you want to marinade, though I lay mine out in a wide dish, in one layer, and cover with clingfilm)

Lift them from the marinade, roast for 1 hour+, turning them occasionally.

Cook up the marinade, adding extra stock if wished, ensure it has boiled, and serve poured over the ribs, if wished.

I sometimes use this recipe with pork cubes, and serve with rice, plenty of mini vegetables in the rice, and make some little flat omelettes and lay over the rice.

Enjoy!

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Wed 6-Jan-10
10:18 pm
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brightspark
Wilts

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Just re-read my post, I would marinade them for minimum 1 hour, but have left them overnight - the longer the better.

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Thu 7-Jan-10
7:50 am
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Danny
Scarborough, England
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brightsprite said:

Hi Danny - it's me again, resurrecting yet another one !!!!!

I sometimes use this recipe with pork cubes, and serve with rice, plenty of mini vegetables in the rice, and make some little flat omelettes and lay over the rice.


Good!

I love the last bit - sounds almost Chinesey - and a nice twist for a fairly simple but very tasty supper. This I must try. Thanks, brightsprite (aka brightspark Smile )

Never knowingly underfed

Thu 7-Jan-10
10:23 am
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brightspark
Wilts

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The idea of little omelettes, or omelette shreds came to me from the recipe for Nasi Goreng from many years ago - see the current BBC recipe:

http://www.bbcgoodfood.com/recipes/12257/nasi-goreng

- I think it adds an extra dimension in texture and we love it!

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Thu 7-Jan-10
10:46 am
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danast
Argyll, Scotland

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Oh, my sister in law is Malaysian and you have brought back wonderful memories of her cooking.  I too use the idea of shredded omelettes with rice or noodles.

Old teachers never die, they just lose their class

Sun 17-Jan-10
6:55 pm
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Michelle from Oregon
Oregon, USA

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Here is a great recipe that I found online for spare ribs-

http://www.tasteofhome.com/Recipes/Braised-Short-Ribs

After looking it over and reading the comments, I made a couple of changes.

-I added some minced garlic to the maranade

-I went ahead and used all of the maranade in the process instead of holding half back.

-When I browned the ribs I added a chopped onion in to brown too.

-I added all of the maranade back in to the pan for the brazing process. I like lots of sauce/gravy. Its outstanding on rice or potatoes.

Hope you like them!

If you can't be a shining example, be a terrible warning!

Sun 17-Jan-10
7:30 pm
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Danny
Scarborough, England
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Thanks for that link, Michelle. I have bookmarked that recipe based on your recommendation.

We had ribs last night and Fiona tried a recipe that she found online. It was for roasted ribs (quick prep time), which is a great idea. The trade-off for fast prep was that the gristly ends of the ribs were not melt in the mouth but that was OK because the meat was tasty.

But the sauce called for quite a lot of tomato ketchup and it just did not work. It tasted too chemically. The sad part was that she had bought a free range belly (they are the best by a long way) to make home cured bacon (was fantastic for brunch today!) and asked for the bones to be left on so it gives us an extra meal.

The sauce just killed the pleasure. But you have to experiment to find the best recipes, so that was just a blip.

Never knowingly underfed

Sun 21-Feb-10
5:54 pm
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Danny
Scarborough, England
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Link to a tasty-sounding recipe that Brightspark posted in another thread (just in case it gets lost over time, BS)

Never knowingly underfed

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