Ok - that is a different title - caught your eye and whet your appetite though didn't it? So I'm going to do something extreme here and post a recipe. I know...it's way out there. I had said my next post - which I had promised would be within 2 weeks - would be about my shop. But I decided to do a quick recipe post.
I had found ribs (not spare ribs but side ribs) on sale at Loblaws for so cheap. 2 huge racks in a vacuum pack was only 13.00. And these ribs are big and meaty as you can see from that amazing photo above. I wrongly gave my grandmother creds for this recipe and my mom quickly corrected me. It is her recipe. I did know that - sorry mom. It is a big family favourite, we have a few funny stories and for the life of me I have no idea how it became known as Red Lead - but that is what my dad fondly called it and so do we.
So without further ado or idle chitchat here is the recipe. I dont usually measure everything out so I am going to try and remember actual amounts.
MOM'S SPECIAL "RED LEAD" SPARE RIBS
Pork Ribs - spare ribs or side ribs
Cut the ribs into single pieces if possible or smaller pieces. Sometimes you get ribs with that centre bone which makes it harder to cut up. Amount is dependent on how many you are serving. I usually say 1/2 rack/person (at least).
BBQ Sauce Ingredients (easily doubled)
1 cup ketchup
1 cup water
1/4 cup white vinegar
1/4 cup brown sugar
1 tbsp worchestershire sauce
1 tsp dry mustard (i have substituted reg. mustard as well)
1 tbsp paprika
1/2 onion diced
After cutting ribs into manageable pieces, add vegetable oil to a frying pan and brown ribs on all sides. As they brown remove from the frying pan and place in a covered oven safe pan. I have used casserole dishes but usually use a roasting pan. You could also use a dutch oven. After all pieces are browned, mix together the rest of the ingredients and pour over the ribs. Make sure they are at least partially submerged in the sauce. (you can add a bit more ketchup & water) Cover and place in a 325 degree oven. Cook for at least 2 hours - 2.5 to 3 hours are optimum. You can check during cooking and baste any ribs that may not be completely covered or rearrange.
Thats it. I love a meal that slow cooks in the oven all day. It smells so amazing. We like to serve it with mashed potatoes and a mashed mixture of turnip and carrots. The sauce makes a lovely gravy to drizzle over the vegies. I have also used this recipe as a bbq sauce. For that I boil the sauce on the stove for about 10 mins and keep in the fridge. I then use this for basting ribs or even pork chops on the grill.
Enjoy! I am sure it will become a family favourite at your home too. Just remember its name...Red Lead :)