The Quilt Inn Country Cookbook

Aliske Webb

is that it is never-ending. Oh, rapture!

The best rib story I can think of, I owe to Alan Alda in his role as “Hawkeye

Pierce” on the long-running television series, M*A*S*H. During this memorable

episode, Hawkeye has had two weeks of liver and fish, and he’s had enough. As he

says, “I’ve eaten a river of liver and an ocean of fish, and I won’t take it any longer!”

What’s the answer? “Ribs,” he says to his partner in crime, Trapper John McIntyre. “But

not just any ribs. They have to be ‘Adam’s Ribs’. With sauce. And coleslaw. From

Chicago!” Their bountyis shipped all the way to Korea marked “medical supplies”, and

after a number of comic mishaps, finally arrive. Was it worth it? Any rib-lover watching

the episode would say, “Yes!” We couldn’t understand why anyone would think it an

unreasonable request, or quest, at all. The search for the ultimate rib goes on. It knows

no boundaries.

There are as many ways to cook ribs at home as there are sauces to cook them

in: boil to tenderize, marinate or not, bake, broil, barbecue. I think we’ve tried them all

and here are the best of the ones we like to prepare.

Hot Dijon Ribs

lbs. pork spareribs

cup liquid honey

/4 cup Dijon mustard

tbsp. Tabasco sauce

tbsp. soy sauce

tsp. onion powder

/2 tsp. garlic powder

Cut ribs into serving-size pieces. Place in large saucepan, cover with water.

Bring to a boil. Reduce heat, cover and simmer for 1 hour oruntil meat is tender. Drain

ribs. Set aside.

Sauce

Combine all ingredients. Broil or barbecue ribs for 10 minutes, until brown.

Baste with sauce on both sides. Cook another 5 minutes per side. Serve with baked

beans, coleslaw, and plenty of napkins.

Published by Bookmice.com

Country Cooking