Truly a great dish and was one of my mom’s favourite meals. She would give you her recipe provided you didn’t change the ingredients and kept it as she gave it to you. Like most Moms.
- 1 medium onion, peeled and chopped
- 1/4 cup vinegar
- 2 tbsp packed brown sugar
- 1/2 cup water
- 1 cup ketchup
- 1 tbsp Worcestershire sauce
- 1/2 cup chopped and peeled celery
- Pinch of salt and pepper to taste
- 3-4 lbs pork spareribs
Preparation: Preheat oven to 350 degrees.
Mix all the ingredients together in a bowl except for the meat. Cut the ribs into three rib sections, making sure any tough membranes are removed and place in a roasting pan. Cover with the sauce and bake covered for two hours. Remove the cover and bake another fifteen minutes until the sauce thickens up a bit and the meat is almost falling off the bone..
Serve with the Goat Cheese Potatoes and you have a wonderful meal.
These are the ribs Don worked so hard to perfect. Try them, they are award winning, to say the least.
- 2 racks of baby pack ribs 1 1/2 lbs. each
- 2 tsp. sea salt
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 1 tsp. black pepper
- 1 tsp. ground coriander seeds
- * 2 tbsp. of this dry rub goes into the sauce.
- 1 cup Diana Gourmet original sauce
- 1/8 cup light soy sauce
- 1/8 cup cider vinegar
- 2 tbsp. Tuscany spice rub (dry rub recipe above)
- 2 tbsp.Dijon mustard
Mix all ingredients and set aside. This can be stored in the fridge for up to three weeks.
Remove bottom membrane from bone side of ribs. Generously coat and rub the Tuscany spice on both sides of ribs and marinate, covered, in the fridge overnight.
Set one side of barbecue at 275 degrees. Place ribs on the non-fired half of the barbecue and cook for three to four hours. Be sure to check after two hours to ensure they are not cooking too fast. After four hours (this will depend on the thickness of the meat and the size of the rib rack) the meat will be done when about to fall of the bone, remove from the grill and tent with tin foil.
Prior to serving, put grill on medium-high and baste ribs with the sauce. Grill ribs until sauce becomes sticky and finger licking good. Serve and enjoy.
Again, this recipe can also be served with the goat cheese potatoes or the garlic mashed potatoes with attitude….both on this site.
Don made this one up while preparing for a rib contest. It is finger licking good.
I know, barbecue season is almost upon us for real. Don has bbq’d a few times throughout the winter but I mean good old outdoor times, barbecue ribs, cold wine/beer. This will go so well with ribs and chicken.
I don’t know where the name Goat Cheese came from, but Brie would be just as awesome.
- 1/2 cup whipping cream
- 1 lb. potatoes, peeled and chopped
- 1/2 cup cream cheese (room temperature)
- white ground pepper
- 1 tbsp. truffle oil
In a saucepan cook the potatoes until tender. Drain and mash really well (no lumps). In a saucepan, over medium heat, combine the cream and cheese and stir until the cheese melts. Add the potatoes.
Season with a pinch of salt and white pepper. Stir the truffle oil into the potatoes.
To plate, spoon potatoes in the center of the plate and arrange the ribs/chicken around them. Serve with a cold salad and enjoy!
Very tasty and although the sun has not yet come over the mountains outside my window this morning, it is making me hungary for good food, good times and good company .