Fe Stomach
New member
Working on a main dish for this falls Competetion at the Fair, the War dept. has invented a combination that was just top drawer. We try to fix meals that have left overs so as to get two or three meals out of one 'cookin'...This one ran the risk of becoming a single serving, it was that good.
I'm really proud of her, I've only been doing DO cooking for a year, she is on her second WEEK and is hooked!!
A DO original by Sweet not Sour, for all the public to use, modify, share and enjoy.
1 rack of Baby Back ribs
3 tsp. vegetable base (vegetable bullion)
3/4 hot water
1 cup apricot preserves
1/3 cup ketchup
1/3 cup apple cider vinegar
4 cloves minced garlic
1 slice of bacon, chuncked up in the bottom of the DO while preheating.
Combine all ingredients, Slice ribs and set it marinading for at least two hours.
overnight would be good, the longer the better.
Place ribs and marinade in a preheated 12" Dutch Oven @ 350 degrees with 17 coals on top, 8 on bottom for 1 and 1/2 hours.
I'm really proud of her, I've only been doing DO cooking for a year, she is on her second WEEK and is hooked!!
A DO original by Sweet not Sour, for all the public to use, modify, share and enjoy.
1 rack of Baby Back ribs
3 tsp. vegetable base (vegetable bullion)
3/4 hot water
1 cup apricot preserves
1/3 cup ketchup
1/3 cup apple cider vinegar
4 cloves minced garlic
1 slice of bacon, chuncked up in the bottom of the DO while preheating.
Combine all ingredients, Slice ribs and set it marinading for at least two hours.
overnight would be good, the longer the better.
Place ribs and marinade in a preheated 12" Dutch Oven @ 350 degrees with 17 coals on top, 8 on bottom for 1 and 1/2 hours.
