Great Great Aunt Jessies 1940s Barbecued Spareribs Recipes

OVEN PORK RIBS WITH BARBECUE SAUCE

Steps:

• Combine the Rub ingredients and rub onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
• Preheat oven to 160°C/320°F (all oven types).
• Place ribs on a tray in a single layer. Pour apple cider underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is pretty tender (Note 5).
• Remove from oven, turn up to 180°C/350°F. Remove foil, drizzle with olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.
• Line a new tray with foil then baking / parchment paper (you'll thank me later).
• Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
• Flip ribs so the bonier side is up. Slather with Barbecue Sauce, then bake 10 minutes.
• Remove from oven, then turn ribs over so the meaty side is up. Slather with Barbecue Sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.
• Cut ribs into individual or multiple rib portions and serve with remaining Barbcue Sauce!

OVEN ROASTED BARBECUED SPARERIBS

Steps:

• Place the ribs in a shallow dish.
• In a mixing bowl, combine the beer, soy sauce, brown sugar, lemon juice, chili sauce, ketchup, onion salt, and pepper.
• Blend well and pour over the ribs.
• Cover and refrigerate for 8 hours or overnight.
• Place the oven rack in the middle and bottom of the oven.
• Preheat oven to 350 degrees.
• Line a jelly-roll pan with foil.
• Lightly grease a wire rack and place it in the jelly-roll pan.
• Remove the ribs from the marinade and place meaty side up on the prepared rack.
• Place in the center of the oven.
• Add 1-2 cups of water to the marinade dish and put on the bottom rack of the oven.
• Roast 90 minutes or until the meat begins to shrink from the bone.
• Do not turn the ribs over.
• Baste with Texas Thunder Barbecue sauce or your favorite bbq sauce every 20 minutes.
• Let stand 5 minutes before slicing and serving.
• Texas Thunder Barbecue Sauce-place the butter in a large skillet over medium heat.
• Add the onions; cook 6 minutes or until golden brown, stirring frequently.
• Transfer to a large saucepan and place over medium heat.
• Stir in the garlic, ketchup, brown sugar, vinegar, soy sauce, Worcestershire, oil, red pepper, dry mustard, and liquid smoke.
• Bring to a simmer and reduce the heat to low.
• Cover and simmer 30 minutes.
• Pour through a mesh strainer and discard the solids.
• Refrigerate the sauce until ready to use.

AUNT ROSIE'S OVEN-BARBECUED SPARERIBS

Steps:

• Preheat oven to 400 degrees.
• Sprinkle spareribs with salt and pepper. Arrange slabs in each of two large baking dishes. Bake one hour in oven. Turn ribs and bake 10 minutes longer. Pour off fat.
• Meanwhile, heat the butter in a large saucepan and add the garlic and onions. Cook, stirring, until onions are wilted. Add the ketchup, soy sauce, chili powder, Tabasco sauce, vinegar and sugar. There should be about three cups of sauce. Bring to a boil and let simmer about five minutes.
• Brush each slab of ribs on the underside with sauce and return to oven, brushed side up. Bake 30 minutes, brushing every 10 minutes on the same side with the sauce.
• Turn the ribs. Brush generously with all the remaining sauce. Return to the oven and bake 30 minutes.
• Cut the spareribs into individual rib servings. Serve hot or cold.

GREAT GREAT AUNT JESSIE'S 1940'S RHUBARB PIE FILLING

Steps:

• Wash and dry rhubarb (do not peel unless the skin is very tough).
• Cut the stalks into about 1/2 inch pieces.
• Beat the eggs and add sugar and flour which have been mixed together.
• Beat until the three are as one.
• Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
• I like a high, rounding pie even if I do have to put a pan under it in the oven.
• Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
• To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
• If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
• Where there is pie, there should be cheese.
• We chose this time a soft cheese molded into small balls- one for each serving.
• Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
• And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.

GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES

Steps:

• Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
• Mix well and add 1/2 teaspoon vanilla.
• Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
• Add to first mixture.
• Then add 1/2 cup broken nut meats.
• Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
• When very cold, slice and bake in temperature of 400*.
• 8 minutes.
• Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.

BARBECUED SPARERIBS

Steps:

• Stir together sugar, spices, and salt and rub all over ribs to coat well, knocking off excess.
• Put chips in foil and crimp tightly closed to form a packet. Poke holes all over packet.
• Stir together all sauce ingredients until sugar is dissolved.
• Open vents two-thirds in lid and bottom of grill. Light half a chimney of charcoal, then put on one side of bottom rack, mounding and banking against side. Charcoal will be ready for cooking when it turns grayish white (10 to 15 minutes). Temperature should be about 350°F inside covered grill. Add additional charcoal if necessary. (Temperature will gradually drop during cooking; the goal is to maintain a low, continuous heat, about 250°F.) Put wood-chip packet on coals, then arrange grill rack so that one hinged side is over the coals.
• Oil rack lightly. Arrange ribs on rack so that they do not extend over coals, then cover.
• Cook ribs, covered until tender, about 4 hours. Every 20 minutes, baste ribs with sauce, turn over and switch positions, and add about 8 pieces of charcoal to the mound.

ITALIAN CARROTS (1940)

Steps:

• Combine all ingredients in a skillet or large saucepan and cover tightly.
• Cook for about 20 minutes, or until almost tender.
• Remove cover and continue cooking until water evaporates, watching carefully to prevent burning.

CHINESE BARBECUED SPARERIBS

Steps:

• cut the spareribs into individual ribs and arrange them onto a rack in a baking pan. Roast for 45 minutes at 300°F.
• Combine the remaining ingredients into a sauce. Brush the spareribs lightly with the sauce. roast for 30 minutes more.
• turn the spareribs and brush with more sauce. roast until the ribs are well browned, approximately 30 minutes.
• Serve and enjoy!

BARBECUED SPARERIBS

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

OLD FASHION MEATLOAF

Steps:

• Preheat oven to 400 degrees.
• Mix together the tomato sauce, barbecue sauce and sugar in a small saucepan.
• over medium heat. Heat the mixture until it begins to bubble, stirring often,.
• then remove it from the heat.
• In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
• Mix the sauce into the meat, then add the remaining ingredients. Mix again.
• Pack a loaf pan with the meat mixture, cover with foil, and bake for about.
• 30 minutes. Remove foil and drain fat. Cut the meatloaf, while in the pan,.
• into eight separate slices. Pour remaining sauce over the meatloaf. Return.
• to oven and cook for another 30 minutes, uncovered. Allow to cool slightly.
• before serving.