My Christmas gift to my LJ friends
We just got back from a week at Big Bend Ranch State Park. Four families stayed in the Big House with overflow in the bunk house and we had the place virtually to ourselves. I hiked in the desert everyday except my day for KP duty where I made my mother's spareribs which are always a big hit. I made 8 racks of pork ribs, but the original recipe is for 2 racks which should feed a family of four quite well. Mom never measured so the amounts are estimates. These come out gooey and sweet and melt in your mouth.
Mom's Spareribs
Cut pork ribs into pieces of 2 or 3 bones. Place in a big roaster and bake, covered for 1 hour at 375. Drain accumulated grease and fluids.
Pour BBQ sauce over ribs and bake for at least another hour or so uncovered, turning the ribs every 10-15 minutes to baste with sauce. Cook until the sauce is thick and the ribs are sticky and starting to blacken in spots.
BBQ sauce, mix together:
1 onion, chopped
2-4 cloves of chopped garlic
8 oz can tomato sauce
can of water (the tomato sauce can)
1/4 cup cider vinager
2 handfuls brown sugar
salt & pepper
2 tbsp. chili powder
Worcestershire (couple of dollops)
Mom's Spareribs
Cut pork ribs into pieces of 2 or 3 bones. Place in a big roaster and bake, covered for 1 hour at 375. Drain accumulated grease and fluids.
Pour BBQ sauce over ribs and bake for at least another hour or so uncovered, turning the ribs every 10-15 minutes to baste with sauce. Cook until the sauce is thick and the ribs are sticky and starting to blacken in spots.
BBQ sauce, mix together:
1 onion, chopped
2-4 cloves of chopped garlic
8 oz can tomato sauce
can of water (the tomato sauce can)
1/4 cup cider vinager
2 handfuls brown sugar
salt & pepper
2 tbsp. chili powder
Worcestershire (couple of dollops)