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Lubys Cafeteria Baked Spareribs With Luau Sauce For fans of cafeteria cuisine. Long, slow cooking makes these ribs extra tender and tasty. The spicy-sweet sauce makes them extra special. 8 servings 2 hours 10 minutes 10 mins prep Ingrediants: Ribs. 8 lbs pork spareribs, cut into 1 lb pieces 1/4 cup seasoning salt 1 cup honey Luau Sauce 1 1/2 cups thawed frozen peaches, drained 1/2 cup white vinegar 1 1/2 teaspoons ground ginger 3/4 cup firmly packed light brown sugar 1/2 cup ketchup 3 tablespoons soy sauce 1/2 teaspoon garlic powder 1/2 teaspoon salt Instructions: Preheat oven to 250°F. For ribs, remove and discard excess fat. Arrange in baking pan large enough to hold in a single layer. Sprinkle with seasoned salt. Bake 2 hours or until ribs are cooked through and meat is tender. Brush with honey and continue baking 5 minutes. For sauce: beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth. In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste. Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth. Add to peaches. Add brown sugar, ketchup, soy sauce, garlic powder, and salt. Cook over medium heat, stirring occasionally, just until mixture simmers. Serve with ribs. Luby's Cafeteria Cheese Enchiladas With Chili Sauce Recipe This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans. Chili Sauce 1 1/2 lbs lean ground beef 1/2 cup chopped onions 2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 8 cups beef broth 2 (14 1/2 ounce) cans whole canned tomatoes 3 tablespoons chili powder 1 tablespoon paprika, plus 1 1/2 teaspoons paprika 1 tablespoon ground cumin 1/3 cup cornstarch 1/3 cup water Enchilada 96 inches corn tortillas vegetable oil, enough to cover bottom of skillet 6 cups shredded cheddar cheese 1 cup chipped onions 1 cup shredded American cheese 8 servings 1 hour 45 minutes 30 To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper. Drain meat on paper towels. Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin. Mix well, breaking up tomatoes with a spoon. Bring to a boil. Reduce heat and simmer uncovered for one hour. In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add the cornstarch mixture to the chili sauce, stirring constantly. Continue cooking sauce for about 5 more minutes. For enchiladas, heat oven to 350°F. Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking. Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels. In a large bowl, combine Cheddar cheese and onions. Mix well. Spoon 1/3 cup cheese mixture down the center of each warm tortilla. Roll up and place seam side down into two 11X7-inch baking dishes. Top enchiladas with chili sauce. Cover each dish with foil. Bake for 10 minutes or until hot. Remove foil. Sprinkle with american cheese and continue baking 2 minutes or until cheese melts. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ "Keep your heart open to dreams. For as long as there's a dream, there is hope, and as long as there is hope, there is joy in living." - Sylvia Lopez --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/
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