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Kitchen Mailbox Countdown to Dinner Dining
Reader's sauce-slathered ribs make fabulous picnic fare

Thursday, July 15, 1999

By Arlene Burnett, Post-Gazette Staff Writer

It's time to pig out on the so-called "other white meat." And we did -- thanks to Edward J. Dashner of Shaler. Dashner sent us his recipe for Barbecued Boneless Spareribs, which we eagerly tested.

The ribs turned out moist and tender, and Dashner's own recipe for barbecue sauce was an added bonus. We served the ribs with Cream Potatoes and Dill and a tossed salad.

And since we want to make use of the luscious blueberries that are available now, we chose Blueberry Lemon Cheesecake Bars for dessert.

Barbecued Boneless Ribs was requested by Mary Frances Smith of Bethel Park.

Barbecued Boneless Ribs

2 pounds spare ribs or boneless country ribs
1 1/2 cups Italian dressing
2 cloves garlic, chopped

In large bowl, place ribs and pour dressing and garlic, turning to make sure all sides are coated. Cover bowl and refrigerate for about 4 hours.

Remove from refrigerator and place ribs on double sheet of foil. Wrap tightly. Place on heated grill, turning every 10 to 15 minutes for about 45 minutes. Do not pierce foil. After 45 minutes, unwrap ribs and place on clean sheet of foil. Baste with your choice of barbecue sauce, turning frequently until nice and brown, for about 15 to 20 minutes depending on size.

Here's Dashner's Barbecue Sauce recipe:

Barbecue Sauce

1 1/2 cups ketchup
1/2 cup chili sauce
1/2 cup vinegar
1/2 cup brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons salt, optional
1 teaspoon paprika
1 stick ( 1/2 cup) margarine
2 small onions, finely chopped

Melt margarine and add onions. Sauté until limp and golden in color.

Add remaining ingredients; simmer for 10 minutes, stirring frequently.

Note: This barbecue sauce may be used with either chicken or pork and may be made ahead and refrigerated.

Blueberry Lemon Cheesecake Bars

Blueberry filling:

1 cup blueberries, chopped
1/4 cup orange juice
2 tablespoons sugar
2 teaspoons cornstarch

Crumb mixture:
1 1/4 cups flour
3/4 cup rolled oats
3/4 cups firmly packed brown sugar
1/2 cup margarine, chilled

Cheesecake filling:
8 ounces cream cheese
2 eggs
1/2 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Preheat oven to 350 degrees. Lightly grease bottom of a 9-by-13-inch pan.

In saucepan, combine blueberry filling ingredients; stir until cornstarch dissolves. Cook over medium heat, stirring constantly until thick and bubbly (about 5 minutes). Set aside to cool.

Meanwhile, in a large bowl, combine crumb mixture ingredients except margarine; mix well. Using a fork, cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture firmly in bottom of greased pan. Bake for 10 minutes.

While crust is baking, mix together cream cheese filling until well blended; pour into baked crust. Spoon blueberry filing over cream cheese filing, swirl with knife to blend. Bake 20 to 25 minutes or until lightly browned. Cool completely. Cut into bars. Makes 36 bars.

Philadelphia Regional Produce Market


Maree Gallagher of Kennedy "absolutely loves the bourbon chicken" that's served at the Big Easy in the food court at Ross Park Mall. Would anyone have this or a similar recipe?

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222. Please include a name, neighborhood and a daytime phone number. All recipes are kitchen-tested by the Post-Gazette.

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