Myrt's Spareribs
"This is my mother-in-laws much requested recipe for ribs. They are tender and delicious with a mildly spiced sauce you can pour over rice."
photo by CountryLady
- Ready In:
- 2hrs 15mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 sparerib rack, cut in pieces
- 1 cup ketchup
- 1⁄3 cup Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 dash Tabasco sauce
- 1 1⁄2 cups water
- 1 cup honey
directions
- Place the ribs in a dutch oven or large saucepan with enough water to cover.
- Bring to a boil, lower the temperature and simmer the ribs for 30 minutes.
- Drain the ribs.
- Preheat the oven to 350°F.
- Season the ribs with salt and pepper to taste.
- Place in a shallow roasting pan meaty side up.
- Combine the sauce ingredients, and pour over the ribs.
- Bake until done, about 1 1/2 to 2 hours.
- Baste ribs with sauce every 15 minutes.
- If sauce gets too thick, add a bit of water.
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Reviews
-
Very, very tasty and easy to make - definitely a keeper!!! I recommend reducing the baking time ...after an hour, the meat was falling off the bones. Thanx Hag Chef!! -
Best ribs we've eaten. I do recommend that cooking time be lowered to 1.25 to 1.50 hours AND that cooking dish should be covered. Also, back ribs are leaner and tastier than side ribs--although, both kinds will work fine. -
Love these, and so easy to make. I didn't have Honey so I substitued Molases and it worked just fine.<br/>Thanks for Sharing!
-
Best ribs ever. Thanks for sharing -
Very good recipe, easy to prepare,quick to cook and very tasty.The chilli powder gives the recipe a real lift. I baked the ribs in a disposable foil roasting pan, covered with foil for about 1 hour and uncovered for 15 minutes and it worked well. Much easier than washing a sticky tin.! Jean#3 Western Australia
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RECIPE SUBMITTED BY
Hag chef
St. Catharines, Ontario
I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading.
I love the Company's coming series of cookbooks.
I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch.
How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year!
The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April.
We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert.
In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food.
We have so much fun together, and have become very good friends.
I highly recommend it!
The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"!
I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday.
We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser.
Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
