Tuesday, August 9, 2011

Today's Quiz

So which of the following was this week's biggest hit at the castle, the recipe I'll definitely be making again?  Was it
these jam-filled muffins?

Was it this shortcake topped with
blueberries and home-grown peaches?

Was it these oven-barbecued spareribs?

Was it . . . wait a minute.
Was it this three-berry freezer jam, made with home-grown strawberries, blackberries, and store-bought raspberries?

I'll give you a minute.

(Idle whistling.  Whistle whistle whistle.)

Ready?

You sure?

If you guessed jam-filled muffins -- nah.  Too much muffin, not enough jam, even though the jam kind of oozed out the sides of the muffins.  Not bad, but not stellar.

Did you guess the fruit-topped shortcake?  This was definitely tasty, but I am still auditioning shortcake recipes.  I believe this is the fifth so far this summer.  No worries, friends, I will bravely soldier on.

The spareribs?  Ding ding ding ding, we have a winner.  I loved these.  They came from a children's cookbook but I am not ashamed.  They were simple, tasty, foolproof.  I love that in a recipe.

The cute little table runner is a demonstration of my current obsession, using up fabric scraps to match flowers from the garden.  Yesterday Kahuna spotted yet another little tabletop trivet and announced, "You are dangerous."  Yes indeedy that's me.  The dangerous little scrap hoarder.

The three-berry freezer jam, just finished, tastes promising but is still runny, even after the recommended 30-minute wait time.  It may debut as ice cream sauce rather than jam.  Nummy either way.

Here, then, is my favorite of the week.  I'd love to hear about yours.

OVEN BARBECUED SPARERIBS
3/4 c. sugar
1/2 c. soy sauce
1/4 c. hoisin sauce
1/4 c. chicken broth (I used powdered bouillon mixed with water)
1 t. ground ginger
1 rack pork spareribs (3 - 4 pounds)

In bowl, mix sugar, soy sauce, hoisin sauce, chicken broth, and ginger.  Cut rack of ribs into manageable pieces and place in large plastic zipper bag (gallon size).  (The ribs I bought were not quite 3 pounds so they all fit into one large bag; if you buy more ribs, you may need to use a second bag.)  Pour in the marinade and let soak four hours or overnight, turning occasionally if you think about it. 

When ready to cook, heat oven to 350 degrees.  Line a cookie sheet (or two, if you need to) with foil and place ribs on foil.  (Throw out marinade at this point.)  Bake for one hour.  Cut to the bone to make sure meat isn't pink on the inside.  If it is, bake 15 more minutes.  (Mine was done after one hour.)  Cut into individual ribs before serving.

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16 Comments:

Blogger Farm Girl said...

It is dinner time and I wish I had those ribs. They look yummy I will write out that recipe. Though I have to say that your muffins look pretty good too.
I like your table topper. I have just now bought some fabric. I have been using hoarded stash stuff for years. Two different ladies who were quilters were cleaning out their sewing rooms and gave me their things.
I could quilt for years with the stuff the gave me.

August 9, 2011 at 5:44 PM  
Blogger Joanne said...

I love your idea of repurposing the jam into an ice cream sauce!

August 9, 2011 at 7:04 PM  
Blogger Meg said...

I was looking at all the pictures and got to the ribs and thought "OH! Those look DELICIOUS!" I'm sort of on a BBQ kick right now. They sound wonderful too since I love hoisen sauce. Love your table runner!

August 9, 2011 at 8:15 PM  
Blogger Farm Girl said...

Lynn, I download podcasts and listen to them all of the time. I also have music but I listen mostly to like Homemakers by Choice and Charles Stanley and Ken Ham, and Chuck Missler. When the kids got married and I really was so lost, this was before chickens, that was when it started. :)

August 10, 2011 at 4:00 PM  
Blogger GrandmaSoucie said...

Great blog you have here!! Have a great day, In everything, give thanks, GrandmaSoucie

August 10, 2011 at 9:03 PM  
Blogger teresa said...

i'll choose ribs over carbs any day too, LOVE this recipe, it looks delish!

August 11, 2011 at 5:35 AM  
Blogger Pam said...

I think they all look terrific. The jam looks AWESOME!

August 14, 2011 at 12:57 PM  
Blogger ~~louise~~ said...

Seriously, I thought it was going to be the ribs and once I saw that book, what else could it be? Although Jam Filled Muffins sound mighty tempting.

Quick story: I bought a dozen of donuts from the Amish bakery at the farmer's market the other day. Imagine my surprise when I took a bite and each and every one of them was filled with jam and a dollop of vanilla custard, oh goodness:)

Since I've been on a coffee as an ingredient kick since remembering August is National Coffee Month, the only thing I might do differently with this recipe is too add a bit of leftover brewed coffee to the marinade. It sure worked wonders on the pork roast I made on the bbq.

Thanks for sharing, Lynn...

I'm off to catch up...

August 14, 2011 at 5:36 PM  
Anonymous Alicia@ eco friendly homemaking said...

Wow it all looks so tasty! You have really cooked a lot of delicious things this week!

August 14, 2011 at 6:12 PM  
Anonymous BuyWoWAccount said...

Woah! While scrolling down, I was really thinking of the oven-barbecued spareribs! No kidding! Yayyy!!! I guessed it right. Just getting hungry now, coz it's almost dinner time here :P

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August 15, 2011 at 3:11 AM  
Anonymous Faith said...

I love children's cookbooks, they're so much fun! The spareribs look great and so does that jam!

August 15, 2011 at 9:59 AM  
Blogger The Blonde Duck said...

I was so excited to see it was the spare ribs!

August 15, 2011 at 10:13 AM  
Blogger Ruth said...

Those ribs do look amazing! I haven't had ribs in a long while!

August 17, 2011 at 2:25 PM  
Blogger The Blonde Duck said...

Have a great weekend!

August 18, 2011 at 4:04 AM  
Blogger ~~louise~~ said...

Hi Lynn,
Just popped in to say have a GREAT weekend. Stay safe...

September 4, 2011 at 6:55 PM  
Anonymous Pattie @ Olla-Podrida said...

Really? The spare ribs? Well, they do look good, but I am still loving the jam-filled muffin idea, perhaps just a bit more jam.

September 8, 2011 at 7:43 PM  

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