2 tbsp Butter
1 medium Onion, finely chopped
2 Cloves Garlic, minced
1 can Tomato Sauce
2/3 cup Cider Vinegar
2/3 cup Brown Sugar, packed
2 tbsp Chili Powder
1 tbsp Mustard, prepared
1/2 tsp Pepper
4 lb Spareribs
A Recipe for
Hot And Spicy Beef Spareribs
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
Do vegetarians eat animal crackers? |
| Author Unknown |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
This Recipe for Hot And Spicy Beef Spareribs is one of thousands in the Recipes-to-go Beef Cookbook.
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli. |
| George Bush , U.S. president, 1990 |
This is a recipe for Hot And Spicy Beef Spareribs from the recipe cookbook of Recipes-to-go (Beef)
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
Melt butter in a large skillet over low heat; add onion and garlic and
saute until tender.
Add remaining ingredients, except ribs, and bring to a boil.
Reduce heat, and simmer for 20 minutes, stirring occasionally.
Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake
in oven until ribs are done. Baste as needed to keep moist.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3995 Calories; 292g Fat (65.8%
calories from fat); 200g Protein; 142g Carbohydrate; 11g Dietary Fiber;
940mg Cholesterol; 2955mg Sodium. Exchanges: 1/2 Grain(Starch); 27 Lean
Meat; 5 Vegetable; 43 1/2 Fat; 7 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Serves: 1
Hot And Spicy Beef Spareribs Recipe brought to you by Recipes To-Go