Cajun Pork Spareribs serves prep time: 10 cook time: 705 ingredients • 1 (3.5- to 4 pounds) rack of pork spareribs • 1/4 cup Cajun seasoning • 1 large lemon • 1 cup ketchup • • • • • • • • 1/2 cup distilled white vinegar • 1/2 cup Dijon mustard • 1/2 cup mild honey • 1/2 cup packed light brown sugar • 1/3 cup Tabasco • 1 tablespoon salt • 1 teaspoon finely chopped garlic • 1 teaspoon dried hot red-pepper flakes • 1 teaspoon black pepper •, • Special equipment: a 17.5- by 12- by 2.5 inch roasting pan directions Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day. Put oven rack in middle position and preheat oven to 350 degrees. Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs).

Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total. Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1.5- to 2 quarts heavy saucepan.

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Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves. Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 45 minutes more. Serve ribs with remaining sauce.

Cooks' note: Sauce can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Comments so far. Towanda / If you put on sauce while they are ckoiong, the sauce may burn on. It's best to wait until the ribs are done ckoiong and then lower the heat and baste a few times on each side while you watch the ribs carefully. I like to baste with beer and seasonings and maybe some lemon or lime while the ribs cook.

I'm assuming you are BBQing. I don't see that ribs will be done in 1 hour unless you are using very thin cuts. A couple of things to remember when you use old cook books..I think I have the one you have..look up the Scottish Shortbread recipe..back to tips..ribs were cut differently years ago..maybe it's where I live now..don't know.

You could get an entire side of ribs or ribs with all the bones. Now it seems you only get the top part of the bones and the entire rib tips (the grissle but good stuff). That part takes a long time to cook. Find just the bottom part of the ribs if you can. When I can get those, they are usually thicker than they used to be. And years ago they didn't know the danger of under cooked pork.Best to cook ribs very slowly so they don't get too done on the outside without getting done all the way through and that helps cook out a lot of the fat.

Baste the skinny part with some type of basting sauce so it doesn't over cook and get dry and tough. When the ribs are done, baste with BBQ sauce and let cook on..doesn't take long..turn baste, turn baste until the sauce is the thickness you like. Back where I moved from ribs were sliced and dumped in the sauce but I don't like that much sauce anymore so I go for the thinner amount of sauce.Hope this helps. Posted at 18:44 on 5/30/2012 by anonymous. Some First Class stamps purchase bimatoprost ophthalmic solution There have been reports this year in Gulf states of other waterborne illnesses, but they are rare. In fresh water, the Naegleria fowleri amoeba usually feeds on bacteria in the sediment of warm lakes and rivers. If it gets high up in the nose, it can get into the brain.

Cases have been reported in Louisiana, Arkansas and in Florida, including the August death of a boy in the southwestern part of the state who contracted the amoeba while knee boarding in a water-filled ditch. Posted at 6:18 on by anonymous.

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