Prep 30 mins
Cook 3 hrs
this is adapted from a Marcia Adams cookbook..these are fabulous as as appetizer serves 4-5 as an entree or 12 as an appetizer
- 3 lbs lean pork spareribs, cut in single ribs
- 1⁄4 cup butter
- 2 large onions, sliced, seperated into rings
- 2 garlic cloves, minced
- 2 lemons, juice of (1/2 cup)
- 2 tablespoons soy sauce
- 4 teaspoons curry powder
- 2 teaspoons salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 cups brown sugar, packed
- Place the ribs in a large roaster, cover with water, and bring to a boil over high heat.
- Lower the heat, skim the foam, cover the pot and simmer for 30 minutes.
- with tongs, transfer the ribs to paper towels to drain, discarding the water.
- Preheat the oven to 300*.
- In a 10" saute pan, melt the butter.
- add the onions and garlic and saute over medium low heat until the onions are transparent, about 15-20 minutes -- don't rush this step or they will burn.
- add the lemon juice, soy sauce,curry powder, salt, pepper and brown sugar.
- simmer, uncovered, until the ingredients are well blended and heated through -- 3-5 minutes.
- place the parboiled ribs in a shallow baking pan.
- cover with the sauce and bake, covered for 2 hours.baste occasionally.
- the ribs should be tender and deeply glazed.
I cooked these delicious ribs every Christmas with potato salad and cole slaw. My family is in love with this new tradition. Guests relax after a day of opening gifts and conversations go on for hours because no one once to leave any spareribs behind!
There is some prep necessary, but you can put them in the oven or crock pot and forget about them. I normally double the recipe and get the butcher to cut the ribs into singles. Enjoy!