Fix, Freeze, Feast by Kati Neville; Lindsay Tkacsik

Author:Kati Neville; Lindsay Tkacsik
Language: eng
Format: mobi
Tags: Non-fiction
ISBN: 9781580176828
Publisher: Storey Books
Published: 2007-11-07T10:00:00+00:00

The original version of this dish, and a lot of my cooking knowledge, came from my mom. The aroma that fills the house when these ribs are baking is terrific. —LT

STICKY RIBS

MAKES 3 ENTRÉES, 6 SERVINGS EACH

1. TRAY (ABOUT 9 POUNDS) BONELESS COUNTRY-STYLE RIBS

2 ¼ cups packed brow sugar

3 cups water

3 tablespoons minced garlic (about 27 cloves)

3 one-gallon freezer bags, labeled

3 one-quart freezer bags

1. Divide ribs evenly among the 1-gallon freezer bags.

2. Into each 1-quart freezer bag, measure ¾ cup brown sugar, 1 cup water, ¼ cup soy sauce, and 1 tablespoon garlic. Note in this recipe the sauce is kept separate from the meat. Seal.

3. Place a bag of sauce into each bag of ribs. Seal and freeze.

TO COOK ONE ENTRÉE

1. Completely thaw one entrée in the refrigerator.

2. Place the ribs in a large stockpot and cover with water. Set bag of sauce aside.

3. Simmer ribs about 1 hour, or until tender. Preheat the oven to 350ºF.

4. Drain ribs and place in an ungreased baking dish. Pour sauce over ribs. Bake, uncovered, for about 1 hour, or until sauce is thick and sticky.

Here’s a tangy dish that’s just a bit spicy. If you prefer your food less spicy, reduce the amount of crushed red pepper or jalapeño pepper sauce. If you want the meat less tangy, replace –1 cup of the cider vinegar with an equal amount of chicken broth. —KN

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