Yabba Dabba ‘Cue

All the folks at Hanna-Barbera were delighted with your story on ribs (Sept. 5) . . . and the recipes! Even Fred was bowled over! In fact, his phone conversation with us went something like this . . .

FRED: “Hey guys! Those Times food editors are terrific. Some incredible memories they’ve got, huh, recalling my illustrious gastronomic predictions after all these years!

US: “You bet, Fred!”

FRED: “ ‘Course, Wilma’s a little miffed. You know that rib recipe she’s had since time began? The one that added a few inches to my waistline back in 4,004 B.C.?”

US: “How could we forget? You caused our animators some overtime on that one, you know.”

FRED: “Well, anyway, Wilma can’t believe it didn’t make the paper and . . . I’m sort of in the doghouse. So, just send Ruth the recipe, will ya? Maybe she can file it and use it in a few centuries!”

So . . . please enjoy with our compliments! And thanks again for brightening our day and our dinner tables.

WILMA FLINTSTONE’S BRONTOSAURUS RIBS

3/4 cup soy sauce

3/4 cup water

2 tablespoons Worcestershire sauce

1 teaspoon onion salt

1/4 teaspoon dry mustard

1 tablespoon sugar

1 teaspoon liquid smoke

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 side spareribs, cracked down middle and cut into serving portions

Mix soy sauce, water, Worcestershire, salt, mustard, sugar, liquid smoke, cayenne and garlic powder. Marinate ribs in mixture overnight.

Remove from marinade and bake at 300 to 325 degrees until tender, 1 to 1 1/2 hours. Baste often during cooking with marinade. Makes 4 servings.

DEBRA HARNER, Manager, Public Relations, Hanna-Barbera Productions Inc., Hollywood