|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.
|Pour sauce over browned ribs...|
|...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: http://cakercooking.blogspot.ca/