Sweet and Sour spare ribs and Nuts and Bolts by Kelsey

Some Christmas favorites:)! My momma’s famous ribs and my favorite nuts and bolts:) Hope you enjoy them and pack a few pounds on like I plan to over the holidays! Thanks Linda and Stella!

Nuts and Bolts 

(Makes a ton but you can freeze leftovers)
 
  • 2 lbs (1000g) mixed nuts/ peanuts
  • 350 g shreddies or life cereal
  • 250 g cheerios cereal
  • 350 g pretzels
  • 2 cups oil or 1 lb butter or margarine (butter preferable)
  • 2 tsp worcestershire sauce
  • 1 tsp garlic salt or powder
  • 1 tsp celery salt 
  • 1 tsp lemon juice
 
Method:
 

1.) Mix all dry cereal and nuts in a big roaster. 

2.) Melt butter and add spices (add cayenne for a little spice if you like:). Pour over cereal/nut mixture
3.) Bake for 2 hours at 250 degrees. Stir every 15 minutes as it burns easily. 

Sweet and Sour Spareribs 


Also makes a ton. I have a big family with large appetitesEmojiServes 8-12)
 
  • 2 lbs ribs or 4-6 racks of baby back ribs thawed

Broth:
 
  • 10 cups hot water
  • 1 tbsp dried whole rosemary
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 cup powdered beef stock (or demi glace)
  • 1 tsp garlic salt
  • 6 bay leaves
  • 1 tsp pepper
 

Sauce:

 
  • 1 cup brown sugar
  • 1/2 cup ketchup
  • 1/2 cup vinegar
  • 1/2 tsp chili powder
  • 3 tsp corn starch
  • 1 tsp salt
  • add chili pepper seeds for heat if wanted
  • also can add pineapple or red peppers
 
Method:
 
1.) Place ribs in deep roasting pan
2.) Combine hot water, rosemary, thyme, oregano, beef broth, garlic salt, pepper and bay leaves
3.) Pour broth over ribs and cover with a tight lid or tin foil
4.) Roast at 350 degrees for 1.5-2.5 hours (or less for small ribs, meat should be tender)
5.) Remove ribs from broth and let them cool on parchment lined baking sheet
6.) pour sauce over ribs and cook at 325-350 degrees for 1 hour. 
 
 
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