BON BON PORK RIBS THUNDER BAY STYLE
Make and share this Bon Bon Pork Ribs Thunder Bay Style recipe from Food.com.
Provided by rb340
Categories Pork
Time 50m
Yield 10-15 serving(s)
Number Of Ingredients 8
Steps:
- Cut short style pork ribs between bones into pieces.
- Mix 1 tablespoon five-spice powder, sugar, salt, msg, water, and potato starch.
- Let stand in refrigerator for 5 hours.
- Add 2 eggs; mix.
- Dip in more potato starch then bread crumbs.
- Deep fry in older oil 375 degrees Fahrenheit (as told) until dark spots of blood seep out of bones or until golden.
- Dry on paper towels.
- Spritz with lemon juice.
- This was given to me by a cook who only makes 10 pounds at a time so adjust as needed.
Nutrition Facts : Calories 1504.4, Fat 115, SaturatedFat 41.8, Cholesterol 417.1, Sodium 951.9, Carbohydrate 3.8, Fiber 0.1, Sugar 1.4, Protein 106.4
BON BON SPARERIBS #1
This recipe was given to me by hockey Mom Linda a few years back. Her collection of easy comfort foods are always a success with my family.
Provided by karen in tbay
Categories Meat
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix spareribs, allspice, salt, eggs, MSG and soya sauce together.
- Marinate for 2 to 4 hours.
- Mix together flour and crumbs.
- Put ribs into flour mixture and mix until well covered.
- Deep fry 2 or 3 minutes if freezing OR 4 to 5 minutes if eating right away.
Nutrition Facts : Calories 3066.3, Fat 211.8, SaturatedFat 77.1, Cholesterol 928.5, Sodium 2019.7, Carbohydrate 63.5, Fiber 3.5, Sugar 3.6, Protein 211.4
BON BONS
Chocolate covered coconut and walnut candy.
Provided by Paulette
Categories Desserts Candy Recipes Nut Candy Recipes
Time 3h
Yield 15
Number Of Ingredients 7
Steps:
- Cream together butter, powdered sugar and coconut. Stir walnuts and condensed milk into the mixture. Roll into 1 inch balls and arrange on waxed paper covered cookie sheets. Refrigerate for at least 2 hours.
- Melt chocolate chips and shortening top of double boiler over medium-low heat. Working in small batches, dip balls in chocolate until covered. Place on waxed paper covered cookie sheets and refrigerate. When firm, store covered in refrigerator.
Nutrition Facts : Calories 835.9 calories, Carbohydrate 110.3 g, Cholesterol 57.7 mg, Fat 45.8 g, Fiber 5.1 g, Protein 5.7 g, SaturatedFat 27.1 g, Sodium 242.9 mg, Sugar 101.6 g
BONBONS
This recipe was made by my mother only around Christmas time. Now, I carry on the tradition of this sweet confection.
Provided by Diane
Categories Desserts Chocolate Dessert Recipes
Time 2h20m
Yield 75
Number Of Ingredients 8
Steps:
- In large bowl, combine margarine, confectioners' sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.
- While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 18.9 g, Cholesterol 1.8 mg, Fat 8 g, Fiber 1 g, Protein 1.1 g, SaturatedFat 3.8 g, Sodium 36.7 mg, Sugar 17.5 g
JOHNSON'S SPARERIBS
Steps:
- Pat ribs dry and rub Cajun seasoning all over them. Fold rack of ribs into thirds and put in a large sealable plastic bag, then marinate, chilled, at least 8 hours, or up to 1 day.
- Put oven rack in middle position and preheat oven to 350°F.
- Put rack of ribs, bone side up, in roasting pan and pour 3 cups water around ribs (water will not cover ribs). Bake, uncovered, basting with liquid and turning meat over every 30 minutes, until meaty side of ribs is browned, 2 hours total.
- Meanwhile, halve lemon and squeeze 1/4 cup juice into a 1 1/2- to 2-quart heavy saucepan. Add lemon halves and stir in remaining ingredients. Bring just to a boil, stirring occasionally, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 30 minutes. Discard lemon halves.
- Pour off and discard water from roasting pan, then coat ribs with 2 cups sauce. Arrange ribs, meaty side up, in roasting pan and bake until ribs are tender and sauce is baked onto ribs, 40 to 50 minutes more. Serve ribs with remaining sauce.
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