Stir Crazy, Posted: 7/11/07
Ribs make a satisfyingóand easyó meal
If youíve read this column before you already know that my youngest daughter is a vegetarian. The reason I mention it again is because I made this ribs over the Memorial Day weekend, and she mentioned that this is the one thing she misses !
I like this recipe because I can start it, then put it on timed bake and come home to a good meal. I have learned that I need to time it so that I can watch it the last half hour or soóall that sugar can make the ribs pretty black if youíre not careful.
I needed something good since I spent most of my weekend at work after single-handedly deleting the entire newspaper on Friday afternoon. My co-workers donít keep nearly enough food at their workstations, so I did have to go out a couple times to pick up food. So much for all the recipes I was going to try this weekend! My husband was lucky to get one meal, and this was it. It was served with purchased potato salad and cold beer.
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Spicy Spareribs
5 lbs spare ribs, cut into serving-sized pieces
Sauce:
1 cup firmly packed brown sugar
1/4 cup Worchestershire sauce
1/3 cup soy sauce (I use low sodium)
1/4 cup cider vinegar
1/4 cup chili sauce
1/2 cup ketchup
2 tsp. mild yellow mustard
2 cloves garlic, peeled and crushed
1/8 tsp pepper
Bake ribs uncovered in shallow roasting pan at 350 for 45 minutes. Drain off drippings. Mix sauce ingredients and pour over ribs. Marinate in turned-off oven 3-4 hours. Bake at 350 1 1/2 hours longer, turning and basting every 20 minutes.
OR: Skip the marinating part and bake as directed after adding sauce.
For the grill, wrap ribs tightly in foil and bake in oven 1 1/2 hours at 350, then marinate in sauce 1-2 hours at room temperature. Prepare moderate charcoalÝfire. Remove ribs and lay ribs on grill and cook 20 minutes, turning and basting frequently.
NOTE: I use the Asian-style chili garlic sauce and skip the additional garlicÝ.
Recipes scales up or down nicely!
Caledonia Argus
314 West Lincoln St.
P.O. Box 227
Caledonia, MN 55921-0227
507/724-3475
E-Mail: editor.argus@ecm-inc.com