Great Great Aunt Jessies 1940s Barbecued Spareribs Recipes

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

ALMOST-FAMOUS BARBECUE SPARERIBS

Steps:

• Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
• Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
• Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
• Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
• Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
• Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
• Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

BARBECUED SPARERIBS

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

GREAT GREAT AUNT JESSIE'S 1940'S GRILLED ONION HALVES

Steps:

• Peel and parboil onions until just underdone.
• If you like even a milder oniony flavor then bequeathed to them by nature, change the water about twice during their parboiling period (I didn't find this necessary at all).
• Drain, and when cool enough to handle cut in halves.
• Just before they are served, sprinkle sugar very lightly over the cut side.
• Season with salt and pepper and either dot of brush lightly with melted butter.
• Place under broiler until they're nicely browned on top, adding more butter if necessary.

GREAT GREAT AUNT JESSIE'S 1940'S TOMATO SURPRISE SALAD

Steps:

• Scald, peel and chill tomatoes.
• Carefully scoop out the inside out of the tomatoes.
• Remove the seeds from the pulp and chill all ingredients.
• When ready to serve mix chicken, cucumber, tomato pulp and nuts with the mayo.
• Add salt if needed.
• Fill tomatoes and arrange on lettuce leaves.
• Garnish with parsley and cauliflower buds.

GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES

Steps:

• Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
• Mix well and add 1/2 teaspoon vanilla.
• Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
• Add to first mixture.
• Then add 1/2 cup broken nut meats.
• Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
• When very cold, slice and bake in temperature of 400*.
• 8 minutes.
• Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.

AUNT ROSIE'S OVEN-BARBECUED SPARERIBS

Steps:

• Preheat oven to 400 degrees.
• Sprinkle spareribs with salt and pepper. Arrange slabs in each of two large baking dishes. Bake one hour in oven. Turn ribs and bake 10 minutes longer. Pour off fat.
• Meanwhile, heat the butter in a large saucepan and add the garlic and onions. Cook, stirring, until onions are wilted. Add the ketchup, soy sauce, chili powder, Tabasco sauce, vinegar and sugar. There should be about three cups of sauce. Bring to a boil and let simmer about five minutes.
• Brush each slab of ribs on the underside with sauce and return to oven, brushed side up. Bake 30 minutes, brushing every 10 minutes on the same side with the sauce.
• Turn the ribs. Brush generously with all the remaining sauce. Return to the oven and bake 30 minutes.
• Cut the spareribs into individual rib servings. Serve hot or cold.

GREAT GREAT AUNT JESSIE'S 1940'S FRIED OYSTERS

Steps:

• Put oysters on some paper toweling so that some of the moisture may be taken up.
• Roll in cracker crumbs then slightly beaten egg and milk mixture, then in cracker crumbs.
• Fry in deep fat when the test is given for uncooked foods allow to fry until brown.
• Place on brown paper.
• Salt and pepper and serve while hot with tarter sauce and garnish.
• I had to put measurements in to get recipe approved but her notes do not have measurements; Use enough oil to deep fry and as many oysters as you want to serve per person.

GREAT GREAT AUNT JESSIE'S 1940'S RHUBARB PIE FILLING

Steps:

• Wash and dry rhubarb (do not peel unless the skin is very tough).
• Cut the stalks into about 1/2 inch pieces.
• Beat the eggs and add sugar and flour which have been mixed together.
• Beat until the three are as one.
• Mix the egg-sugar mixture with the rhubarb and fill the pie shell.
• I like a high, rounding pie even if I do have to put a pan under it in the oven.
• Believe it or not, this is such a good and well-behaved pie that it didn't drip, but I betcha it would have if that pan hadn't been under it.
• To get the shiny countenance on this pie, brush the top with an egg or egg yolk diluted in water or milk when the pie is about halfway through its cooking period.
• If it doesn't get enough make-up with the first painting, brush it again just before it comes out of the oven.
• Where there is pie, there should be cheese.
• We chose this time a soft cheese molded into small balls- one for each serving.
• Then you'd better make a few more since there are always delightful"pigs" who want two scoops of ice cream and two hunks of cheese with pie.
• And it's only right, because these characters always look for the largest piece of pie to go with double the trimmings.