Sunday, November 10, 2013

Making Vintage BBQ Ribs

My Mom's 'Misericordia Nurses' Alumnae" Cookbook from 1961
You can always tell how well loved a cookbook is by how well it's coated in the recipes' ingredients
Marg Patton's BBQ  Spareribs recipe has fed our family (and friends) many meals over the years!
In case you can't see it in the photo:
Barbecued Spareribs by Marg Patton
Spareribs (they don't bother to say how much - see below in photo instructions)
1/2 cup ketchup
1/4 cup chili sauce
1/2 cup white vinegar (my Mom always did 1/4 cup - half the amount - your call!)
1 tsp salt
2 Tbsp lemon juice
2 tsp Worcestershire sauce
1 tsp brown sugar
I say double up the sauce recipe no matter what.  You can never have too much sauce!
Start with short ribs - not always east to find! (these came from Metro)
This was a double batch - sorry I can't tell you how much other than to say it's the two packages in the previous photo,
which filled a 9x9 and 9x13 dish in a single layer
Brown uncovered in 350 degree oven for 20 minutes, then drain fat.
Combine into one dish and add the sauce. 
Sauce fixin's! 
Pour sauce over browned ribs...
...mix together...

...cover with foil and return to the oven (reduce temp to 325 degrees)  for 1 hour 

I neglected to take a photo afterwards...looks about the same as this but the sauce is thicker and bubbling when it comes out. 
It's even better on day two so consider making this the day before you want to serve it!!

 This post inspired by this awesome blog by Brian Francis: