Issues → May/June 2008 → Food →
May Menu: Maple Barbecue Ribs
Save room for the "world's best cheesecake"!
Health Salad
Salads Recipes | Vegetables Recipes
- 2 cups shredded raw carrots
- 1 cup grated pineapple
- 1/2 cup shredded cabbage
- 1 package orange gelatin
- 2 cups pineapple or orange juice
- lettuce
Prepare the orange gelatin, using pineapple or orange juice for the pint of liquid required. Add the vegetables and fruit, and pour into a mold. Refrigerate until the gelatin is set, stirring once before it sets so that the fruit and vegetables do not settle on the bottom of the mold. Unmold and serve on lettuce leaves with salad dressing.
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Ann Herrmann's Maple Barbecue Ribs
Meat Recipes
Yield: 1-1/4 cup or 4 servings
Allow 1 pound of ribs per person.
- 4 pounds pork or beef ribs
- 1/4 cup dark maple syrup
- 1/4 cup spicy brown mustard
- 1/4 cup apple cider vinegar
- 1/4 cup ketchup
- red pepper (optional)
Blend maple syrup, mustard, vinegar, and ketchup. Add a sprinkle of red pepper if desired. Set aside. Cut ribs into 4- to 5-inch lengths. Sprinkle lightly with salt and roast at 350 degrees F for 1 to 1-1/4 hours. Pour off all fat. Baste with sauce and roast for another 30 minutes, basting and turning every 5 or 6 minutes. Let sit 5 minutes. Baste one last time and serve.
Reviews by Readers
Wonderul, loved by everyone! – Anonymous Review
These were very delicious. – Reviewed by Bradley Anderton
EASY and LOVED by all my guests! – Anonymous Review
My family loved the ribs and thought the sauce could stand alone as a salad dressing. – Anonymous Review
I make this about once a month! Excellent! – Reviewed by Bradley Anderton
Made this dish for family dinner; nice to get so many compliments. The meat was very tasty and wonderfully tender. – Reviewed by m. Starchuk
Absolutely fantastic, and so easy to prepare, says my wife. I am looking forward to the next meal of them!! – Reviewed by barry johnson
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The World's Best Cheesecake
Cakes and Frostings Recipes
Yield: 10 to 12 servings
Crust
- 2 cups crushed graham crackers
- 1/2 cup (1 stick) melted butter
- 1/4 cup crushed walnuts
Preheat oven to 350 degrees F. Combine ingredients and press evenly across bottom and sides of a 10-inch springform pan.
Filling
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1-1/2 cups sugar
- 5 eggs
- 3 tablespoons lemon juice
Combine cream cheese and sugar. Add eggs one at a time, beating thoroughly after each one. Beat in the lemon juice. Pour filling over crust, and bake for 45 minutes without opening the oven door. Remove cheesecake and reduce heat to 300 degrees F.
Topping
- 1 pint sour cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
Mix ingredients and spread over cheesecake. Return to oven and bake for 15 minutes longer. Cool on rack for several hours, then refrigerate overnight. Serve plain or topped with fresh fruit.
Reviews by Readers
This is a wonderful cheesecake, and have been making it for years. It's got a creamy texture to it. I believe I first saw it in the Almanac back in the 80's as Mrs. Trebilcocks Cheesecake. I use this as a base recipe, and use many different ingredients; you can do anything you want with this. Wonderful!My favorite is one I make for Christmas with chocolate swirl and raspberry liquor, and chocolate wafer crumb crust. – Anonymous Review
This is a great cheesecake, and yes, the recipe was in an OFA from the 80s. Virginia Trebilcock's recipe with a wonderful history of cheesecake, including my favorite line to the effect that "one slice equals the annual caloric eqivalent of a small country"!! But worth it! It's a favorite with my friends and family--something my children will remember me by! NOTE--I add an extra tablespoon of lemon juice over what the recipe calls for. – Reviewed by Evan Massaro
This cheesecake is the favorite of my family and I've been making it since I received the edition of The Old Farmer's Almanac it was printed in. I live in Norway and have tried the recipe on my Norwegian friends and finally had to give them the recipe, too! It's really good and easy to make! – Reviewed by Dwight Putnam
This was the best tasting cheesecake I ever made. It didn't crack like most do! The lemon juice gave it a nice, fresh flavor. Also loved the walnuts in the crust. My family raved about this recipe. – Reviewed by Susan Bot
My grandmother has made this recipe since she saw it in the magazine. She still has the original clipping. It is a staple at every family gathering, any time of year. A winner that will be passed down! (She says to make sure you follow the directions and beat each egg separately!) – Reviewed by Angela Palomo
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