HOW TO BUY RIBS

By ClaudiaJan

Ingredients

• Spareribs: The larger variety, with
• breast bone, rib bones and rib cartilage.
• Baby backs: Cut from a porker's back.
• Include rib bone, meat from eye of loin.
• Generally meatier but more expensive.
• For both: Look for pinkish-gray, lean
• meat, streaked with firm white bands of
• fat. Check for redder bonesthis means
• a younger animal and tender meat.
• HOW MUCH TO BUY
• Pork ribs shrink slightly in cooking.
• Figure % Ib.-l Ib. per person

Preparation

Step 1

HOW TO COOK RIBS
Home-cooked ribs taste best if pre
cooked, either by oven roasting or par
boiling, before saucing and baking.
These methods, each with complete
instructions for making ribs, follow.
OVEN-ROASTED RIBS
Use Vt cup of the barbecue sauce of your choice for each pound of ribs.
Bake at 450 for 30 minutes; then at 300 for 45 minutes.
Makes 1 serving spareribs (1 pound) for $1.79. Makes 1 serving baby backs (1 pound) for $2.29.
Nutrient Value Per Pound Ribs Without Sauce: 791 calories, 38 gm. protein, 70 gm. fat, 65 mg. sodium, 160 mg. cholesterol.
1 pound spareribs OR: baby back ribs Salt Pepper Barbecue sauce (see page 34)
1. Preheat oven to very hot (450).
2. Rinse ribs; drain well. Sprinkle with salt
and pepper. Place on rack in roasting
pan. Pour 3 cups water into roasting pan.
3. Bake in preheated very hot oven (450)
for 30 minutes. Remove ribs to platter.
Drain roasting pan; wipe dry. Lower
oven temperature to slow (300).
4. Return ribs to rack in pan. Use V cup
barbecue sauce per pound of ribs. Brush
half the sauce over one side.
5. Bake ribs in preheated slow oven (300)
for 25 minutes. Turn ribs over; brush with
remaining sauce. Bake 20 minutes or un
til thoroughly cooked at thickest part.
6. Preheat broiler. Brush ribs with any sauce
from pan. Broil until crisp on both sides.
Cut into serving-size pieces. Serve with