COOK'S CORNER : HAWAIIAN RIBS, NOT TOO SWEET.Byline: Marge Powers Connie Weir of Burbank wanted a recipe similar to the Hawaiian spareribs spare·ribs pl.n. Pork ribs with most of the meat trimmed off. [Alteration of obsolete ribspare, from Low German ribbesper, pickled pork ribs roasted on a spit served at the now-closed Kelbo's. The ribs were slightly sticky and not overly sweet. Ruth Nebron is sharing a sparerib recipe that might be a good substitute. BARBECUE SPARERIBS (Shared by Ruth Nebron, Valley Glen) 3 to 6 pounds spareribs Water 1 small piece ginger 1 clove clove, name for a small evergreen tree (Syzygium aromaticum or Eugenia caryophyllata) of the family Myrtaceae (myrtle family) and for its unopened flower bud, an important spice. garlic 1/2 cup soy sauce 3/4 cup sugar 1/2 cup ketchup 1 tablespoon whiskey whiskey [from the Gaelic for "water of life"], spirituous liquor distilled from a fermented mash of grains, usually rye, barley, oats, wheat, or corn. Inferior whiskeys are made from potatoes, beets, and other roots. 1/2 teaspoon salt Place ribs in a deep pot. Add enough water to cover ribs. Boil for 45 minutes. Drain. Crush ginger and garlic. In a large pan, combine all remaining ingredients. Marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. ribs 30 to 45 minutes. In preheated broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. or on barbecue grill, cook ribs 5 to 10 minutes, or until done. Ribs also can be cooked in preheated 350-degree oven until done. From ``Still Many More of Our Favorite Recipes'' by the Maui Extension Homemakers' Council. Can you help If you have recipes that can help this reader, please send them along to us at the address below to share in a future column. I am in search of two recipes. The first is for a similar version of the salsa verde (green sauce Green sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German grüne Soße or Frankfurter Grie Soß (Frankfurt dialect). ) that used to be served along with the red salsa and chips for lunch or dinner at Acapulco restaurants. Now they only serve the red salsa, and I miss the salsa verde. My second request is for a version of Taco Bell's green sauce that can be requested on food items. - Barbara Barnhart North Hollywood |
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