Dear Joyce: Heres a recipe for barbecued ribs we like.
Barbecued Ribs4-1/2-lb. rack fresh pork loin back ribs
3 cups water
1/2 cup soy sauce
1 tbsp. plus 1-1/2 tsp. cornstarch
Place pork back ribs in Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Remove ribs; drain.
Mix soy sauce and cornstarch; brush on ribs. Continue brushing both sides of ribs with soy-sauce mixture every 10 minutes allowing mixture to penetrate pork until mixture is gone.
Cover and grill ribs 5 to 6 inches from medium coals, brushing with Sweet and Sour Sauce every 3 minutes until ribs are done and meat begins to pull away from bone (170 degrees), 15-20 minutes.
Cut into serving pieces. Serve with remaining sauce.
*Sweet & Sour Sauce1 cup water
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup vinegar
1/4 cup Worcestershire sauce
1 tbsp. celery seed
1 tsp. chili powder
1 tsp. salt
Few drops red pepper sauce
Dash of pepper
Heat all ingredients to boiling. Remove from heat.
I would like some new barbecue recipes from readers. JT, Livingston.
Dear JT: Readers are bound to be trying out new recipes, and it would be great if they would share. Thanks for a good request and recipes.
Dear Joyce: Monte Cristo sandwiches are merely made of meat and or cheese, dipped in egg-rich batter and deep fried or dipped in just beaten eggs and sautÈed in butter. Here is the recipe I use for guidance.
Monte Cristo SandwichesFilling
4 tbsp. Dijon mustard
3/4 lb. thinly sliced cooked chicken or turkey
1/4 lb. thinly sliced cooked ham
1/4 lb. thinly sliced Swiss cheese
Make 12 sandwiches and dip in 3 beaten eggs. SautÈ in at least 6 tbsp. butter, adding more if needed.
Batter for Deep Frying Monte Cristo Sandwiches1 cup flour
1/2 tsp. salt
1 tsp. baking powder
1 tbsp. melted butter
2/3 cup milk
2 well-beaten eggs
Beat until smooth. Dip sandwiches and deep fry in a basket, one at a time in 375-degree fat for 1 to 2 minutes, only until puffed and golden. Faithful Billings reader.
Monte Cristo CrepesBeat 3 eggs with 1/2 cup milk. Beat in 1/2 cup pancake mix until smooth. Stir in 1 tsp. fresh chopped chives and 1 tsp. chopped fresh parsley.
Bake 12 crepes on only one side. Stack with paper towels between. Divide the above filling on the baked side. Roll and dip in beaten eggs. SautÈ in butter until golden brown.
Dear Faithful: Thank you for wonderful recipes that are sure to become favorites.
Please send your recipes and requests to: Just ask Joyce; c/o The Billings Gazette; P.O. Box 36300; Billings, Mont. 59107.