Feb 10, 2011  Clipboard + Notes is a simple clipboard manager which watches your clipboard for any changes and saves its contents for later use. Contents can be starred and labelled, as well as added manually, which makes the app a handy tool for note taking. Object Moved This document may be found here.

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.

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Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1.5- to 2 quarts heavy saucepan. 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. Alien shooter 2 conscription full version torrent. 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).