The Nation Kitchen: Tangy Nation-Type Ribs

This recipe was submitted by BL of Kelsey who says, “I got this recipe from my mother-in-law who she makes for us every time she visits. Everyone thinks they are delicious – and easy! “

Spicy, country-style ribs

ingredients

Makes 8 servings
4 pounds of boneless country style pork ribs
1 medium onion, chopped
2 tablespoons of vegetable oil
1 cup of chili sauce
1/2 cup of water
1/4 cup lemon juice
2 tablespoons of brown sugar
2 tablespoons of white vinegar
2 tablespoons of ketchup
1 tablespoon Worcestershire sauce
Pinch of salt and pepper

Directions

1. Place the ribs on a wire rack in a shallow frying pan. Cover and bake at 325 degrees for 30 minutes.
2. Meanwhile, fry the onion in oil in a pan until it is soft. Add the chili sauce and the rest of the ingredients list.
3. reduce heat; Simmer without a lid for 5 minutes until they have thickened slightly.
4. Drain the ribs; Brush with a little sauce. Bake without a lid for 1 to 1-1 / 12 hours, brushing with sauce occasionally. Serve with rice.

Questions to the cook

Garden Valley’s LL asks:

Q: I like to make Beef Stroganoff, but I’m never sure which meat to use. Last time I tried the beef top that the butcher cut into cubes for me. My sauce is always fine, but I think the meat should be more tender. I let it simmer for about 35 minutes. Is this the right time?

A: Beef Top Round Steak is generally a tougher cut and lacks flavor. If you plan to use the top round, cook it over very low heat for 1 to 1-2 hours for tenderness.

Typically, Beef Stroganoff is made with more tender pieces of beef, which cuts the cooking time to 30-40 minutes. You might want to try beef tenderloin or sirloin steak, which is cut into narrow 2-inch strips. Leftover cooked beef can also be used. Add the cooked meat with the beef broth or other liquid and simmer for no more than 30 minutes.

A helpful hint

Crescent Roll Dough is a simple crust for any pot cake. Roll out the dough so that it fits on top of the cake. Place on top of the filling, cut off the edges and make slits before baking.