You are invited to join Lovella, Anneliese, Bev, Ellen, and Kathy this afternoon on the Amish Wisdom Show.
Earlier this year we spent a wonderful hour chatting about the upcoming launch of our new book and we were so excited when they invited us back to talk about what has happened since the book launched.
Sherry Gore who has her own magazine called Cooking and Such as well as a cookbook called Simply Delicious Amish Cooking will be hosting us as we discuss a variety of topics about our blog and of course...
talk about the wonderful food we enjoy.
Click here for the link and details about what time it will air in your area as well as a chance to win a Celebrations cookbook.
These ribs a good make ahead dish and just before the guests arrive you can quickly place the ribs on the BBQ ready for the table in no time.
This sauce makes enough for 2 or 3 full racks of baby back ribs.
- 2 or 3 racks of baby back ribs
Sauce:
- 1/2 cup water
- 1/2 cup liquid honey
- 1/4 cup lemon juice or white vinegar
- 1/4 cup ketchup
- 1/4 soya sauce
- 4 cloves garlic, minced
- 1/2 teaspoon dry ginger powder
- Cut the ribs into serving size pieces either 3 or 4 ribs per serving.
- Bake the dry ribs in a covered roaster at 325 for 1- 1/2 hours.
- Drain the ribs from the juices.
- Put the ribs back in the roaster and pour over sauce.
- Let it sit in the refrigerator overnight to marinate.
- The next day bake the ribs in the sauce for 1 more hour.
- Remove ribs from the sauce. Place on BBQ basting the ribs with remaining sauce over medium heat for 15 minutes to glaze the ribs.