Beef Ribs With Fruity Barbecue Sauce Recipe
Beef Ribs with Fruity Barbecue Sauce Recipe
4 pounds beef back ribs, cut into individual ribs
1/4 cup steak sauce
1/4 cup tomato ketchup
1/4 cup apricot preserves
Heat steak sauce, ketchup and apricot preserves in small saucepan until hot and blended; brush on both sides of ribs. Bake 30 minutes more or until ribs are tender, basting occasionally with sauce.
- Homemade Noodles
- 3 large eggs, beaten
- 2 1/4 cups all-purpose flour
Combine eggs and flour in the bowl of a food processor and process until the dough forms a ball. Remove from the bowl and knead on a floured surface until the dough is no longer sticky, adding more flour as necessary. The dough should be firm, with a smooth, leathery feel.
Divide the dough into quarters, and work with one quarter at a time. With the pasta machine set on the widest setting, feed the pieces of dough through and fold into thirds, repeating this 8 or 10 times to further knead the dough. Feed the dough through progressively narrower settings until the desired thickness is reached. Finally, feed the dough through the cutting attachment. Form the resulting noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.
Put the flour on a clean work surface and make a well in the middle. Add the beaten eggs to the well, and using a fork or the tips of your fingers, incorporate the flour with the eggs, working from the center of the well towards the outer edge of the flour, until a loose, moist dough is formed. Knead the dough on a floured surface, adding more flour if necessary to form a firm, smooth dough.
Roll the dough out into a large circle, dusting the dough with flour as needed, and turning it 90 degrees after each pass with the rolling pin. Roll to a thickness of no more than 1/8 inch or as thin as possible. Allow the dough to rest for 15 to 30 minutes until it has a dry, leathery feel.
Fold the dough over on itself several times until a long, flat "log" about 3 inches wide is formed. Using a very sharp knife, cut across the log to make noodles of the desired width. Gently unroll the slices to separate the individual noodles. Form the noodles into little piles, or hang over wooden dowels to dry if you don't plan to cook them immediately.
Using either method, the noodles may be cooked immediately, or dried and stored unrefrigerated and uncovered in a large bowl or platter for up to a month. Be aware that the dried noodles are very brittle, and will break if not handled very gently.
Bring 4 quarts of water to a boil over high heat. Add 2 tablespoons of salt when the water boils. Add the noodles all at once and stir gently. The fresh noodles will be done 5 to 10 seconds after the water returns to the boil. Dried noodles will take a little longer, but usually no more than 30 seconds. Drain the noodles as soon as they are "al dente'" or tender but still firm to the tooth. Serve immediately with the sauce of your choice.
Serves 4 to 6.