Quick give me the code to the Refrigerator !! Theyre coming?
I season mine 1 day in advances, cook them in an uncoventional way, wrapped in plastic wrap in side tin foil packets for 45-60 minutes, cook them, I also like to brush a bit of sauce on the while they cool, and then roast them slow, in a 325 degree oven for 45-60 minutes adding sauce every 15 minuteI was a chef and develpoed a killer sauce, with Jack Daniels and lots of spice, including a health amount of cayenne and allspiceMost places I worked begged me to leave a copy of the recipe to useI still try it every so often, but am dieting so all I can do is think about themYou also can finish them on an indoor grill or outside on the BBQ.
This salad does no longer must be centred on being left interior the nice and snug day as there is no Mayoevery time I deliver this people ask for the recipeOne guy advised me he had to marry mei'm specific he replaced into kiddingThai Salad 2 applications Ramen noodles – overwhelmed – do no longer use seasoning packet ? cup sunflower seeds ? cup slivered almonds ? cup (I stick) butter/margarine Sauté all above until golden, set aside to chill out Chop a million head Napa cabbage Chop a million bunch green onions Dressing: blend mutually: a million cup oil a million cup sugar ? cup white vinegar 2 tablespoons soy sauce a million teaspoon garlic powder combine all components in basic terms until now serving
Who's coming? The Repo men? Your fridge is so full it would take an industrial crane to lift it, don't worry.
1 cup ketchup 1/4 cup mild-flavored molasses 1/4 cup lemon juice 2 tablespoons soy sauce 1/2 teaspoon crushed red pepper flakes 3-3 1/2 lbs pork back ribs or meaty pork spareribs 1/2 teaspoon onion salt 1/2 teaspoon pepper For glaze, in a small saucepan combine catsup, molasses, lemon juice, soy sauce, and crushed red pepper Heat and stir until bubbly Cool, cover, and chill for up to 5 daysCut the ribs into serving-size pieces; place in a Dutch oven Add enough water to cover ribs Bring to boiling; reduce heat Cover and simmer 30 minutes Drain ribs; cool slightly Season ribs with onion salt and pepperTo grill ribs, in a covered grill arrange preheated coals around a drip pan Test for medium heat above drip pan Place precooked ribs on grill rack over the drip pan, but not over the coals Cover and grill for 45 to 50 minutes or until ribs are tender, brushing occasionally with glaze during the last 10 minutes of grilling Heat the remaining glaze on the grill or stovetop until bubbly; pass with ribs
