Since I haven't posted since Tuesday I thought I'd do a quick "week in review".
We've had a pretty busy week -- Liam was sick again with his allergies so back on breathing treatments he went. The good news is I think we caught it early enough that he won't end up with pneumonia yet again this year. Adrienne had a big project due this week in math -- a 5 paragraph essay and accompanying charts about a stock market project they've been working on (which you know is just as big of a job for mom as it is for her).
Travis hasn't had as much homework as he usually does so he's been working on his Warcraft character and getting his tailoring level up. As for my Warcraft "career", I'm trying to decide exactly how I should spec my Paladin -- I was holy/ret for so long then last night switched to protection/holy and really didn't like it so back this morning to holy/ret I am. (I know most of you have NO clue what I'm talking about so you can skip this ..oops, too late.) For those of you "in the know", here's a screenshot I took last week of one of my guildies and I after we'd cleared Stratholme. Gotta love that instance. :)
Tomorrow is Travis' 16th birthday so last night we celebrated a little early with my brother -- I made ribs, some yucky broccoli salad (packaged from Costco -- it wasn't good AT ALL), garlic french fries and then a coconut cake. So I'll have something to share tomorrow on his actual birthday, I'll share the rib recipe with you now and the cake tomorrow.
This recipe was originally from a post on rec.food.recipes many years ago (like, um, 15) and I wouldn't make them any other way.
Cook Forever BBQ Spareribs (or Chicken)
These ribs are cooked very slowly for 6 to 8 hours and then if desired "finished" on the BBQ. I have tried shortcutting the recipe and boiling the ribs. Both times my family complained about the ribs being "fatty".
4 lbs. pork spareribs
Sauce:
8 oz tomato paste
2 tablespoon instant onion
6 cloves garlic pressed
2/3 cup Heinz 57 Steak Sauce
2/3 cup brown sugar
1/2 cup vinegar
1/4 teaspoon salt
Put ribs in oven and cook slowly (250 degrees) until they brown and start to dry out. This should take 2 to 3 hours. Pour off the accumulated fat and brush on both sides with the sauce. Continue cooking another 4 to 6 hours, brushing on more sauce from time to time. If the ribs start to dry out too much turn down the heat and/or cover with foil. If the sauce starts to burn on the bottom of the pan the oven is too hot. When done they are very tender. They are excellent straight from the oven and even better heated or reheated on the BBQ. This recipe also works with chicken but cut the cooking time in half. The whole idea is to cook the ribs slowly enough to make them moist and tender and not to leave a burned mass of sauce in the bottom of the pan which is really difficult to clean.
Comments