Bone Suckin Ribs ( in the oven)
Maralyn and I love home cooking.
We once made many dishes “from scratch”.
However, sometimes there is a product so good that we say – why bother?
Bone Suckin Sauce is one of those better than grandmother’s sauces.
(Please note that the Tandem Tasters are not paid by any manufactures, nor are they aware of our compliments. We simply want to pass our fabulous finds on to our readers).
Ingredients:
Bone Suckin Sauce 16 oz jar
Orange Juice, 12 oz.
Baby back pork ribs – about 5 pounds
Directions:
Preheat oven to 300 degrees.
Mix a jar of Bone. Suckin Sauce with orange juice.
Put ribs in shallow pan and baste with sauce.
Cover with foil.
Cook 3 hours in 300 degree oven.
Raise oven temp to 350.
Cook 30 minutes uncovered at 350 degrees.
Baste again after 15 minutes.
Serves four.
We love this dish with a large bowl of crunchy cole slaw. It is a good
do – ahead company or family meal. Your kitchen will smell delicious.
Brenda C. Hill
International Food, Wine & Travel Writers Association
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
