Name: Smoked, Cooked and Grilled Spareribs
Ingredients: Smoked spareribs; Water; Laurel leaf; Peppercorns; Other spices as desired

Most ministries in our church have not begun with a bright idea in a pastors' meeting. We usually don't say, "Let's start a street outreach," and then go recruit laypeople to staff it. We have learned over the years to let God birth something in people who are spiritually sensitive, who begin to pray and feel a calling. Then they come to us. "We want to start such-and -such," they say- and the ministry gets going and lasts. Discouragement, complications, and other attacks by the enemy don't wash it out.

Jim Cymbala

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

		Smoked spareribs
		Water
		Laurel leaf
		Peppercorns
		Other spices as desired

INSTRUCTIONS

OPTIONAL
Sounds like a lot of work, but really is quite easy and fast:
Sometimes you can lay your hands on smoked spareribs that have a lot of
meat on them. Have the butcher saw them into 3 inch (7.5 cm) lengths, and
separate the ribs by cutting exactly between them.
Simmer the ribs in UNSALTED water which just covers them, for about 2 hrs.
If you want, you can add some spices: A laurel leaf, some peppercorns or
what have you.
Take meat out of water and spread on paper towel. Leave until dry to touch.
Coat each piece with your favourite barbeque sauce and put under medium
grill until crisp.
Nice hot or cold, on its own or with a rice or potato sidedish.
PS: Don't discard the water, it can serve as a base for a tangy soup!
Posted to Recipe Archive - 17 November 96
Date: Sun, 17 Nov 96 5:33:26 EST
submitted by: par@shani.net

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