This recipe is from Yummy Magazine (April 2009)
Ingredients
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[title] => pork, ribs, backribs, raw
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[title] => tomato sauce, cnd
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[3e6a079b-0a2a-8114-ed7a-86113b437c90] => Array
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[title] => vinegar, distilled
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[title_custom] => dried basil or oregano
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[1] => Array
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[title] => artichokes, hearts, marinated, cnd
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[method] => drained then cut into small pieces
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[377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
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[title] => butter, regular, pat
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[93976428-f7fc-7cc4-cd40-0623372c48e4] => Array
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[title] => dressing, mayonnaise, real
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[7d48fb75-6ea9-34a4-655e-a658cbba6be3] => Array
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[title] => cheese, parmesan, grated
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[title] => salt, table
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-
1 kilo pork ribs
-
2 tablespoons cooking oil
-
8 cloves garlic minced
-
2 small onion chopped
-
2 small packs tomato sauce
-
4 tablespoons vinegar
-
1 tsp dried basil or oregano
-
4 tablespoons brown sugar
-
2 chicken bouillon cubes
-
1 cup water
-
2 tablespoons liquid seasoning (like Knorr)
For the dip
-
1 can artichoke hearts drained then cut into small pieces
-
2 tablespoons butter
-
4 cloves garlic chopped
-
2/3 cup mayonnaise
-
1/2 cup Parmesan cheese
-
1/4 tsp each salt and pepper
Recipe Method
1. In a
saucepan, combine all the ingredients except for the ribs and boil for 5 minutes.
2. Pour sauce over pork ribs, covering every piece.
3. Bake at 350 degrees Fahrenheit for 1 hour.
4. Make the dip: Melt the butter over low heat in a saucepan. Add the garlic and cook until softened. Stir in the artichoke hearts and cook for a few minutes. Remove from the heat and let cool before stirring in the mayonnaise, cheese, salt, and pepper.
5. Serve with crackers or toast cut into fingers.
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