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Author Topic: What is your specialty?  (Read 12873 times)

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Offline Thor

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Re: What is your specialty?
« Reply #50 on: August 27, 2010, 11:34:21 PM »
Ummm, ya know............ we DO have a board dedicated strictly to "recipes"........

:rulez:
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Offline NHSparky

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Re: What is your specialty?
« Reply #51 on: August 28, 2010, 06:50:58 AM »
Quote from: Thor on August 27, 2010, 11:34:21 PM
Ummm, ya know............ we DO have a board dedicated strictly to "recipes"........

:rulez:

Well then, Mister Panties-In-His-Crack, why don't you copy and paste it there?

You can really be a bite in the ass, even for an airedale.
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Offline JohnnyReb

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Re: What is your specialty?
« Reply #52 on: August 28, 2010, 07:28:12 AM »
Boiled water......PM me and I'll give you my secret recipe.










Yes, my cooking is just about that limited unless it's over an open fire.
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Offline IassaFTots

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Re: What is your specialty?
« Reply #53 on: August 28, 2010, 08:50:21 AM »
Quote from: NHSparky on August 28, 2010, 06:50:58 AM
Well then, Mister Panties-In-His-Crack, why don't you copy and paste it there?

You can really be a bite in the ass, even for an airedale.

Oh shit.  I know this is going to come back on me, but I can't help myself, and Sparky you owe me some coffee dammit!!!!!


 :lmao: :lmao: :lmao: :lmao: :lmao: :lmao:

Sorry Thor, I couldn't help it!
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Offline JLO

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Re: What is your specialty?
« Reply #54 on: August 28, 2010, 08:15:17 PM »
Quote from: Boudicca on August 27, 2010, 10:21:11 PM
C'mon down.  I will share as long as the person is 1) NOT an illegal alien or other type of criminal and 2) NOT a liberal.
Anyone else is welcome. :cheersmate:

Edited to say, shit, you meant share the recipe, didn't you?  :yum: :yum:  I modified the cooking instructions, but not the sauce ingredients, from the Doubleday Cookbook.

Cook 5-6 lbs of pork spareribs in a shallow roasting pan at 350 for 45 minutes.
Top with the sauce (drain fat from pan if you want-I leave it in though)
Sauce is made of 1 cup firmly packed brown sugar; 1/4 cup Worcestershire sauce; 1/2 cup soy sauce; 1/4 cup cider vinegar; 1/4 cup chili sauce; 1/2 cup ketchup; 2 tsp French's yellow mustard; 2 cloves garlic, peeled and minced (I simply put in a bunch of freshly prepared minced garlic from those little jars in the produce section); and 1/8 tsp black pepper (or you can get real and dump in enough pepper to actually make a difference!)

I actually double the ingredients for the sauce so the ribs are still nice and moist after spending all day in the oven...


So you've baked the ribs for 45 minutes, turn off the oven and pour the sauce over said ribs.  Leave them set in the turned off oven for 4 hours, turning and basting with the sauce every 20 minutes or so.  Then turn your oven back on at 250 and cook the ribs another 2 pr 3 hours, again turning them every now and then to keep soaking in the sauce.  When you can't turn them over without meat falling off the bones, you're done.

Or, you can quit a little before then.  The meat will still be excellently tender.

Damn, now I want ribs this weekend instead of the filet mignon I already pulled out to defrost.

Oh thanks for sharing the recipe - it sounds divine  :drool: :drool: :drool:

How unique to leave it in the turned-off oven for awhile!  I am making this for CERTAIN - I can just TELL that is excellent. 
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Offline JLO

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Re: What is your specialty?
« Reply #55 on: August 28, 2010, 09:03:33 PM »
Quote from: IassaFTots on August 28, 2010, 08:50:21 AM
Oh shit.  I know this is going to come back on me, but I can't help myself, and Sparky you owe me some coffee dammit!!!!!


 :lmao: :lmao: :lmao: :lmao: :lmao: :lmao:

Sorry Thor, I couldn't help it!


You guys are killing me--:tongue: :tongue:
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Offline Boudicca

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Re: What is your specialty?
« Reply #56 on: August 28, 2010, 10:31:15 PM »
Quote from: JLO on August 28, 2010, 08:15:17 PM
Oh thanks for sharing the recipe - it sounds divine  :drool: :drool: :drool:

How unique to leave it in the turned-off oven for awhile!  I am making this for CERTAIN - I can just TELL that is excellent. 

Youall have a divine eating experience!!  God, I want me some ribs so bad now.  Gotta settle for the filet mignon manana. :bawl:
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Offline JLO

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Re: What is your specialty?
« Reply #57 on: August 28, 2010, 11:07:30 PM »
YOU will live on.  My toast to You.

http://lenahaugland.wordpress.com/2010/08/
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Offline Chris_

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Re: What is your specialty?
« Reply #58 on: August 28, 2010, 11:13:20 PM »
oh man, that looks tasty.  I should have read the rest of this thread earlier.
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Offline Boudicca

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Re: What is your specialty?
« Reply #59 on: August 28, 2010, 11:39:29 PM »
Quote from: JLO on August 28, 2010, 11:07:30 PM
YOU will live on.  My toast to You.

http://lenahaugland.wordpress.com/2010/08/



You are such a sweetheart. :heart:
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Offline Thor

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Re: What is your specialty?
« Reply #60 on: August 29, 2010, 01:10:36 PM »
Quote from: NHSparky on August 28, 2010, 06:50:58 AM
Well then, Mister Panties-In-His-Crack, why don't you copy and paste it there?

You can really be a bite in the ass, even for an airedale.

Actually, I have access to other tools to do that. Copy & paste would only result in showing that I had made the post.  :tongue:
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"The state must declare the child to be the most precious treasure of the people. As long as the government is perceived as working for the benefit of the children, the people will happily endure almost any curtailment of liberty and almost any deprivation."- IBID

I AM your General Ne'er Do Well, Troublemaker & All Around Meanie!!

"Congress has not unlimited powers to provide for the general welfare, but only those specifically enumerated."-Thomas Jefferson

Offline JLO

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Re: What is your specialty?
« Reply #61 on: August 31, 2010, 08:32:01 PM »
Quote from: Boudicca on August 28, 2010, 10:31:15 PM
Youall have a divine eating experience!!  God, I want me some ribs so bad now.  Gotta settle for the filet mignon manana. :bawl:

Thanks to you, I just made the BEST ribs I ever made. 

Man, that sauce is just   :drool: X 1,000,000!   

I didn't have cider vinegar so I used red wine vinegar, and I just used a few drops of soy sauce, due to the salt.    My sweetie couldn't give me enough compliments. 

Served with our home-grown tomatoes and some sweet (candy) corn, what a perfect summer meal!

Thanks for sharing your recipe - I bet it would be good on chicken - have you tried that?
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Offline Boudicca

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Re: What is your specialty?
« Reply #62 on: August 31, 2010, 10:00:03 PM »
Quote from: JLO on August 31, 2010, 08:32:01 PM
Thanks to you, I just made the BEST ribs I ever made. 

Man, that sauce is just   :drool: X 1,000,000!   

I didn't have cider vinegar so I used red wine vinegar, and I just used a few drops of soy sauce, due to the salt.    My sweetie couldn't give me enough compliments. 

Served with our home-grown tomatoes and some sweet (candy) corn, what a perfect summer meal!

Thanks for sharing your recipe - I bet it would be good on chicken - have you tried that?

JLO so wonderful that you and your sweetie enjoyed the ribs!  I hadn't thought of trying it on chicken, but it would be perfect, wouldn't it?  Thanks for the idea.
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