Canada Safeway

Ruddell said:

Not sure if this is a Canada Safeway product or Safeway in general, but
they sell these precooked ribs called St Louis Ribs and well, I admit we
like them. It's a fast/lazy way to cook dinner so often on Saturday
after the shopping routine that's what I use. Just heat n serve.

I have been getting Presidents St.Louis ribs at Zehr's stores in the Niagara
area. They are pretty tasty. They looked a little pricey, but when I saw
the size of the rack and how meaty they were it looked like a pretty good
deal. And they are darned tasty.

Quoted message said:

Question is, what exactly how are they made? Anyone here try them? I'm
totally useless when it comes to ribs in the oven. My bbq seems to be
ok, but January in Saskatchewan, well, not likely ;-)

I can appreciate that. My son went out to Saskatoon last year to visit his
girlfriend's family. I warned him about the cold. He called on his first day
there to say it wasn't so cold, -15. He called back two days later and told
me he was outside with his girlfriend's brother, went to take a sip of his
beer and it froze in the neck of the bottle.

Ruddell <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I'm totally useless when it comes to ribs in the oven.

Anyone?

just use a decent store bought BBQ Sauce or make your own or use the
sauce in the recipe. These oven Ribs are great

@@@@@ Now You're Cooking! Export Format

Barb's Sweet And Sour Ribs

none

4 lb country style ribs or spareribs (4 to 6 lbs)
salt and pepper to taste
1 small onion sliced

Sauce
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
1/2 tsp. ground ginger
1 cup water
1/2 cup frozen orange juice concentrate th; awed
1/2 cup cider vinegar
2 tbsp. soy sauce
1 can crushed pineapple (15 1/4 oz.)
undrained

Sprinkle ribs with salt and pepper(*I add garlic and onion powder*); wrap
in heavy duty foil, folding over several times to seal. Place packets on
cookie sheets or shallow baking pan. Bake at 350° for 1 hour.

Meanwhile, in medium saucepan, combine brown sugar, cornstarch and
ginger. Gradually add water, stirring until smooth. Add orange juice
concentrate, vinegar, soy sauce, and pineapple with juice. Mix well.
Cook over medium heat, stirring constantly, until thickened and clear.

Remove ribs from foil and drain. Place cooked ribs in shallow baking
dish; add sliced onion. Pour sauce over ribs. Return to oven and bake,
uncovered, at 350° for 1-1/2 hours or until tender. If desired, serve
over rice. Makes about 6 large servings.

‹‹‹‹‹
Notes: Source: Minneapolis Tribune Sunday Food Section, 5/26/85.
Have made these -- quite good. I don¹t think they take all of the
second time period to finish baking, though.

** Exported from Now You're Cooking! v5.66 **

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"Ruddell" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Not sure if this is a Canada Safeway product or Safeway in general, but
they sell these precooked ribs called St Louis Ribs and well, I admit we
like them. It's a fast/lazy way to cook dinner so often on Saturday
after the shopping routine that's what I use. Just heat n serve.

Question is, what exactly how are they made? Anyone here try them? I'm
totally useless when it comes to ribs in the oven. My bbq seems to be
ok, but January in Saskatchewan, well, not likely ;-)

Anyone?

Yup, buy them all the time when they're on sale. I bake them in a black
enamel roaster with a little water @ 350F for an hour or so, as I like the
meat falling off the bone.
If you prefer to chew the meat off the bones, of course you don't need as
much time to heat them up.

Quoted message said:

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply

In eGNLd.246134$8l.184953@pd7tw1no carbuff said:

Yup, buy them all the time when they're on sale. I bake them in a
black enamel roaster with a little water @ 350F for an hour or so, as
I like the meat falling off the bone. If you prefer to chew the meat
off the bones, of course you don't need as much time to heat them up.

Hmmm, I also use the black enamel roaster and for 1hr @ 350F but I never
added any water. Yeah, that's so obvious I can't believe I didn't do it
also. Not having an eye for the obvious is a fault of mine:-)

--
Cheers

Dennis

Remove 'Elle-Kabong' to reply