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Sparerib Memories

Turns out, to my constant delight, that not only recipes but the joy of cooking is pass-downable. From playing at my feet with wooden spoons and pots and pans in the kitchen as babies, to asking for recipes from college, and now to calling with a cooking question from their own kitchens, my two sons and I continue to share the joy of cooking.

Last night Jason called to check in about an old favourite of his, spareribs with barbecue sauce, a meal he often requested as a child. I love spareribs too, but seldom make them these days, so I asked him to document his preparations. He sent me the old recipe which he had written down over the phone during his school days, the photos you see here, and the final verdict: “They turned out great – just as I remembered them…one of my all-time favourites.”

Jason bought one side of ribs at Windsor Packing Company (4110 Main Street) which offers excellent quality meat at reasonable prices. He told me that his purchase, which was enough for 2 people with leftovers, cost about $9.00. He followed the instructions on a YouTube video to trim it.

Here are the ribs after the first hour of baking:

Pork Ribs with BBQ Sauce
2 strips pork ribs
salt and pepper

Sauce:
1 c. ketchup
2 T. lemon juice
1 clove garlic, minced
1 t. grated ginger
2 T. brown sugar
1 t. mustard
1 t. worcestershire sauce
1/4 t. liquid smoke

Preheat oven to 350º. Place ribs in large roasting pan and season with salt and pepper. Roast about 1 hour. Mix sauce ingredients and spoon over top of ribs. Bake another hour, covering with foil if they get too brown.

There are a myriad of barbecue sauce recipes out there and most people have their favourite version. This recipe can be adapted according to your taste: less sugar, more ginger and garlic, and/or a splash of hot sauce. Play with it!

Here they are, served with spinach salad and mashed potatoes.
Bon appétit, Jason and Maggie.

2 Comments Post a comment
  1. Norma Serka #

    Made these for son John who was on his own one night…… loved them and bonus……..he was back for lunch the next day to finish the leftovers.

    February 5, 2012
    • I delight in your recipes comments, Norma, and I am so happy that the ribs resulted in another John visit. Good tactic to remember!

      February 5, 2012

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