Believe it or not, I never made spareribs before I tried this recipe! The Mister had never seemed interested in them and I thought that they would be a lot of work, so I never attempted them. Until I saw the vintage recipe for “Savory Spareribs” on the same page of the cookbook as the Mexicali Chicken that I made several weeks ago, that is…
The woman at the meat market must have thought I had a screw loose when I was telling her that I wanted four pounds of spareribs and, oh, by the way, I don’t have any idea what I’m doing! Fortunately for me, Mrs. K. J. Colyer’s recipe for savory spareribs, featured in the June, 1953 issue of Better Homes & Gardens, was tailor made for someone like me. By the time these were done cooking in the oven, the meat was falling off of the bone and The Mister couldn’t wait to try them out.
We had them with a green salad and some apricots.
Note: I had planned on cooking them in the slow cooker all day but the ribs were too long. I’m going to try this recipe again using “country style” ribs to see if I get the same outcome.
- 1 clove minced garlic
- 1 cup chopped onion
- 3 Tablespoons cooking oil
- 2 8-ounce cans tomato sauce
- 1/4 cup water
- 1/4 cup Worcestershire sauce
- 1/4 cup vinegar
- 2 Tablespoons brown sugar
- 1 1/2 teaspoons oregano
- 1 teaspoon chili powder
- 3/4 teaspoon marjoram
- Dash of Tabasco sauce
- 4 pounds of spareribs
- Preheat oven to 450ºF.
- Cut ribs into serving portions; season with salt and pepper.
- Place ribs in a 13 x 9 1/2 x 2" baking dish and bake uncovered for 30 minutes.
- While the ribs are baking, saute garlic and onion in oil until tender. Add the remaining ingredients (except the spareribs) and bring to a boil.
- After the ribs have baked for 30 minutes, reduce heat to 350ºF. Spoon half of the sauce over the ribs.
- Bake uncovered for an additional 1 1/2 hours, basting with the rest of the sauce after 45 minutes.
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