August 19, 2010
Ribs & Strawberry Cake
Pork Spare Ribs
1 Lg Rack Pork Spare Ribs
Salt and Pepper (to taste)
3 T. Honey
1 T. Worcestershire Sauce
¼ cup Soy Sauce
1 Tbsp. Tomato Paste or ½ cup Salsa
½ Rice Vinegar
Rub ribs with olive oil and salt and pepper. Wrap ribs in heavy foil. Bake at 300 degrees for 90 minutes.
Combine remaining ingredients for sauce and pour in one end of foil. Bake another 90 minutes. Then turn oven down to 200 degrees to keep warm until serving.
*Tip: The trick to cooking any kind of meat in the oven is to turn down the heat. (I cooked these ribs for an extra hour on 200 degrees.) Cooking it nice and slow will make the meat tender and full of flavor. In my grandma’s words, “These ribs are fall-off-the-bone delicious!” (Which is saying a lot because she is the biggest food critic I know! Love you, Grandma!)
8 oz. Cream Cheese (softened)
2 cups Powdered Sugar
1 cup Whipping Cream
1 pkg Strawberry Junket
2 cups Fresh Strawberries
10 oz. pkg Frozen Strawberries (thawed)
*Note: The Junket Danish Dessert is pictured above – you will find this on the Jell-O aisle, usually on the top shelf. You can use Strawberry Glaze (found in the fruit section), but it will not taste the same. In fact, I never use the strawberry glaze for any dessert simply because it’s so sweet it overtakes the natural flavor of the strawberries. Junket isn’t as sweet and takes on the flavor of the strawberries. Just a thought before you go to the store!
Prepare the junket using strawberry juice from drained frozen berries as part of liquid. Cool junket then add thawed berries and fresh strawberries. Spread strawberry mixture on top of cream mixture. Chill several hours. If strawberries are out of season use additional frozen berries.
*Note: I cooked this when strawberries were in season and used all fresh strawberries. Delicious!
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