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Cooking In The Fountain – Barbecued Ribs & Creamy French Dressing

bbq ribs

Hopefully, we will have some more lazy, sunny days before summer ends. A barbecue is a perfect way to spend a warm afternoon. If the day is wet the meat can be cooked indoors, in an oven.

Barbecued Ribs

800 gr. Pork Ribs
1 Cup of chopped Onions
3 Cloves of Garlic (Crushed)
I Tablespoon Cooking Oil (When cooked in oven)
225 gr. Of Tomato Sauce (1 can of chopped tomatoes, pureed)
¼ Cup Brown Sugar
2 Tablespoons of Lemon Juice
2 Tablespoons Worcester sauce
4 teaspoons of Mustard

If cooking ribs indoors, place them on a rack in a roasting dish. Cook at 350 Degrees or Gas Mark 4.

BBQ Sauce for Ribs:
Fry onion and garlic in oil till tender. Stir in tomato sauce, brown sugar, lemon juice, Worcester sauce, Mustard and ¼ teaspoon pepper, stirring continuously.

When ribs are cooked cover with sauce.

A fresh salad is a nice accompaniment to your barbecue. The following is a nice, creamy French dressing which can enhance those salads.

Creamy French Dressing

2 Tablespoons Brown Sugar
3 Tablespoons Vinegar
1 Teaspoon Worcester Sauce
Pinch Salt
¼ Teaspoon Dry Mustard
2 Cloves Crushed Garlic
Sprinkle of Pepper
¾ Cup Olive Oil

Combine Sugar, Vinegar, Worcester Sauce, Pepper, Mustard, Garlic and Salt in a Blender. Run the blender while dripping the olive oil into the mixture slowly and continuously. Continue blending till mixture thickens. Cover and keep in fridge for up to 2 weeks. Stir before serving.

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