With cold weather just around the corner for much of the country, the
following may be of interest.

Yes, it was posted some tikme ago.

Enjoy

Lew
................................................. .................
Ingredients:

4-6 lbs, Country Spare Ribs
1-3/4 Cups, Soy Sauce
1 Cup, Dark Brown Sugar
2 Tbl, Powdered Cinnamon

Preparation:

Mix the Soy, Sugar and Cinnamon until all are incorporated to provide
a marinade.

Put meat and marinade in a gallon size plastic bag and seal.

Make sure there is enough marinade to cover all the meat.

Place in reefer over night. (8-10 hrs minimum)

Remove meat from plastic bag and place on a rack, in an oven pan, with
fat side up, in a 400F oven for 20 minutes, then reduce heat to
225F-250F for about 75-80 minutes/pound of meat.

Retain excess marinade, pour in a 1 Qt pot and slowly bring to a boil,
then cool. (Do this carefully or you will caramelize the sugar.)

Boiling kills all the bad bugs in case you are curious.

This becomes the dipping sauce.

Remove meat from oven and allow to rest for about 15-30 minutes.

Slice ribs into 1/2" thick medallions, discarding any bones and
unwanted
fat.

Place heated marinade in a serving cup in middle of serving platter.

Surround serving plate rim with medallions of meat cut as outlined
above,
on the serving plate.

Drizzle marinade from serving dish on medallions of meet.

Serve with toothpicks.

A word of caution:

Get the hell out of the road before they run you over. wink

Enjoy

Lew

"Lew Hodgett" wrote in message
...
With cold weather just around the corner for much of the country, the
following may be of interest.

Yes, it was posted some tikme ago.

Enjoy

Lew
................................................ ..................
Ingredients:

4-6 lbs, Country Spare Ribs
1-3/4 Cups, Soy Sauce
1 Cup, Dark Brown Sugar
2 Tbl, Powdered Cinnamon

Preparation:

Mix the Soy, Sugar and Cinnamon until all are incorporated to provide a
marinade.

Put meat and marinade in a gallon size plastic bag and seal.

Make sure there is enough marinade to cover all the meat.

Place in reefer over night. (8-10 hrs minimum)

Remove meat from plastic bag and place on a rack, in an oven pan, with fat
side up, in a 400F oven for 20 minutes, then reduce heat to 225F-250F for
about 75-80 minutes/pound of meat.

Retain excess marinade, pour in a 1 Qt pot and slowly bring to a boil,
then cool. (Do this carefully or you will caramelize the sugar.)

Boiling kills all the bad bugs in case you are curious.

This becomes the dipping sauce.

Remove meat from oven and allow to rest for about 15-30 minutes.

Slice ribs into 1/2" thick medallions, discarding any bones and unwanted
fat.

Place heated marinade in a serving cup in middle of serving platter.

Surround serving plate rim with medallions of meat cut as outlined above,
on the serving plate.

Drizzle marinade from serving dish on medallions of meet.

Serve with toothpicks.

A word of caution:

Get the hell out of the road before they run you over. wink


If I get my the sub-panel hot in my new (temp) shop in the morning (after I
finish the trench today for that $$$.$$ GF 8/3 w/g), I'm gonna try this
sooner than you think. Thanks!!

... something told me this morning, the _first_ time I tried to get out of
bed, that digging 18" deep trenches in clay at 65+ ain't for sissies!

--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)

Lew Hodgett wrote:
With cold weather just around the corner for much of the country, the
following may be of interest.

Yes, it was posted some tikme ago.

Enjoy

Lew
.................................................. ................
Ingredients:
snip

Sounds great, THANKS!

--

dadiOH
____________________________

dadiOH's dandies v3.06...
....a help file of info about MP3s, recording from
LP/cassette and tips & tricks on this and that.
Get it at http://mysite.verizon.net/xico

Swingman wrote:


If I get my the sub-panel hot in my new (temp) shop in the morning (after I
finish the trench today for that $$$.$$ GF 8/3 w/g), I'm gonna try this
sooner than you think. Thanks!!

... something told me this morning, the _first_ time I tried to get out of
bed, that digging 18" deep trenches in clay at 65+ ain't for sissies!


That's where you need about 20/20 vision. Find someone about 20 YO
who's willing to do the work for about $20.

--
Jack Novak
Buffalo, NY - USA

On Oct 31, 11:28*am, Nova wrote:


That's where you need about 20/20 vision. *Find someone about 20 YO
who's willing to do the work for about $20.


That's a keeper..

"Nova" wrote

That's where you need about 20/20 vision. Find someone about 20 YO who's
willing to do the work for about $20.


Hell, these days it would take longer to find a 20 year old who even knows
what a shovel is than to do it yourself, and, if I found one, chances are
I'd have to do it over again anyway.

--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)

"Swingman" wrote:

If I get my the sub-panel hot in my new (temp) shop in the morning
(after I finish the trench today for that $$$.$$ GF 8/3 w/g), I'm
gonna try this sooner than you think. Thanks!!

Anytime.

... something told me this morning, the _first_ time I tried to get
out of bed, that digging 18" deep trenches in clay at 65+ ain't for
sissies!

Actually it is for 18 year olds who don't know any better.grin

Lew

"dadiOH" wrote:

Sounds great, THANKS!

Anytime.

Lew

"Stuart" wrote:

Sounds interesting but I am not familiar with the term "reefer".
This
usually refers to a "funny" cigarette.

Depending on your age, try ice box or refrigerator.

Lew

"Lew Hodgett" wrote in message
usually refers to a "funny" cigarette.
Depending on your age, try ice box or refrigerator.

Aside from the "funny" cigarette reference, I usually attributed "reefer" to
a refrigerated long distance 18+ wheeler.

You need to make some friends with them boys
what got a very large trenching tool.

Even a landscaping trencher is better than a shovel.

Swingman wrote:
"Nova" wrote

That's where you need about 20/20 vision. Find someone about 20 YO who's
willing to do the work for about $20.


Hell, these days it would take longer to find a 20 year old who even knows
what a shovel is than to do it yourself, and, if I found one, chances are
I'd have to do it over again anyway.