Friday, February 3, 2023

No products in the cart.

  • About
    • Contributors
    • Disclaimers
    • Terms & Conditions
    • Giving back
    • Mission Statement
    • Past Issues
    • Where to Find
    • Call us at 613-935-3763
  • Advertise With Us!
 
 
  • Home
  • News
  • Opinions
  • Lifestyle
  • Events
  • Columnists
  • Videos
No Result
View All Result
No Result
View All Result

Try these Ribs by Sharyn Thompson

Sharyn Thompson by Sharyn Thompson
May 25, 2013
in News
Reading Time: 3 mins read
1
SHARES
4
VIEWS

From My PantryI have been craving a good feed of spareribs lately. I made my daughter Jen’s recipe for beer-braised sticky ribs this past Sunday. Instead of finishing them on the barbeque, I did them in my oven. Both ways are great. I made triple the recipe so we had plenty. While my oven was on, I baked some fresh asparagus spears and re-heated a casserole dish of oven rice. Yummy!

DON’T FORGET THE HUMMINGBIRDS!

You might also like

Statement from the City of Cornwall regarding the new Asylum Claimant processing centre

How to keep your pets safe during this cold weather.

Statement from MP Eric Duncan on new IRCC Asylum Claimant Processing Centre in Cornwall

It’s time to fill your hummingbird feeders. Our little hummers were back this past Friday May 17th. They are late arriving this year. Last year they were back on May 5th. I expect the bad weather down in the States was a factor. Here is the recipe to feed them. Never add red food colouring as the dye can damage their kidneys. Choose a hummingbird feeder that has some red colour on it. Check out my picture of one of our hummingbirds. I just love to sit and watch them!

Bring to a boil 2 cups of water and 1/2 cup of white sugar. Just heat until the sugar is dissolved. Take off the heat, cool and fill the feeder with the syrup. You should replace the syrup every few days when the weather is hot. The syrup can mould. Be sure to wash and rinse the feeder each time you fill it.

027BACK TO THE RIBS: for a single recipe: this will serve 4

INGREDIENTS:

about 1 kg. pork back ribs (these have more meat on them compared to spareribs)

1 bottle of lager beer (I used Gary’s Moosehead beer)

2 tbsp. soya sauce

2 tbsp. maple syrup

1 cup Barbeque sauce

METHOD:

-Slice the ribs into 2 or three rib portions. This will make eating them later much easier.

-In a large Dutch oven, mix together the beer, barbeque sauce, maple syrup and soya sauce.

-Place the ribs in the pot. Stir to cover each piece of pork rib. It is OK if they aren’t completely immersed in the mixture.

-Cover the pot and bring the sauce to a boil over HIGH heat. Then turn down the heat to MEDIUM LOW  and gently simmer for about 2 hours, stirring occasionally, until the meat is fork tender.

-Using a slotted spoon, carefully lift the ribs from the sauce. Place them in a shallow baking pan.

-Over HIGH heat, bring the sauce to a boil, stirring often. Reduce the liquid until it thickens. This will take about 20 minutes.

-If you are making this ahead of mealtime, at this point, refrigerate both the reduced sauce and the ribs.

-If you are refrigerating the sauce, once cold, skim off any fat that floats to the surface.

-To glaze the ribs in your oven, just brush the sauce over the tops of the ribs and bake in a 325 degree F. oven for about 15 to 30 minutes, brushing the tops with the sauce every few minutes.

-To finish the ribs on your BBQ, oil the grill. Heat the sauce in your microwave. Have the grill set to MEDIUM and brush the warmed sauce over the ribs. Have the BBQ uncovered. Continue to brush the sauce on the ribs, turning them occasionally. Cook for 8 to 10 minutes on the BBQ.  Serve the warm sauce along with the ribs for dipping. ENJOY!

 

 

Author

  • Sharyn Thompson
    Sharyn Thompson

    Scrumptious homestyle recipes from the owner of Sharyn's Pantry...

    View all posts

Tags: Sharyn ThompsonRecipes
Next Post
Makeshift Innocence

Makeshift Innocence to headline Fan Mile in Berlin

 
 
 
 
Facebook Twitter Instagram Youtube TikTok
Don't miss anything!

Get notified of all our new news by ringing the bell at the bottom left corner!

Content Safety

HERO

theseeker.ca

Trustworthy

Approved by Sur.ly

2022
The Seeker Newspaper is located at 327 Second Street E., Cornwall, ON K6H 1Y8 -- All rights reserved
The Seeker does not accept responsibility for errors, misprints or inaccuracies published within. The opinions and statements of our columnists are not to be presumed as the statements and opinions of The Seeker, and should not substitute professional or medical advice.
ISSN 2562-1750 (Print)

ISSN 2562-1769 (Online)
No Result
View All Result
  • Home
  • News
  • Opinions
  • Lifestyle
  • Events
  • Columnists
  • Videos

© 2023 JNews - Premium WordPress news & magazine theme by Jegtheme.

This website uses cookies. By continuing to use this website you are giving consent to cookies being used. Visit our Privacy and Cookie Policy.