By Leggy Peggy on December 28, 2006
Photo by Baby Kato
Photo by Baby Kato
"This is an awesome and easy-to-make rib recipe. I always thought it was my mother's creation, but a few years ago I found a very similar version in a 1950s Better Homes and Gardens Cookbook. We'll never know who made it first. My mother was a home economist, and a goddess of recipes -- I should post more of her gems. Anyway, I usually make this with pork ribs (almost any cut), but also discovered that it was great for beef ribs. That was when I lived in Syria and pork was hard to get. The first time I ordered ribs from the Syrian butcher, he proudly and kindly cut out the ribs. Bummer. By the way, don't be put off by the number of steps. This is really easy to make."
Serving Size: 1 (524 g)
Servings Per Recipe: 6
"Wowzer, was this good. We loved it all, from the tender succulent pork ribs to the out of this world amazing sauce that was sweet, tart and tangy. The onions added a nice layer of flavor to the saucy ribs. Thank you Peggy for sharing a recipe, that we will enjoy again and again."
"I used this on some beef ribs I had and it was wonderful. they were tender and flavorful, my family inhaled them. I will use this recipe again, as the sauce was so good. Thank you for sharing your recipe with us."
"Aussie Swap #64: Peggy - OUTSTANDING!! I love the tang from the Worcestershire sauce - the right amount of sauce to cover the ribs - they were delicious!! Thank you!"
"fantastic we loved them. it was worth the wait in the marinating. thanks heaps"
"A good and easy recipe to follow for great ribs. The sauce is good, though I felt the Worcestershire was a little overpowering and the sugar not present enough when mixed in the ratios that the recipe calls for. Next time I make the dish, I will use 1/4 cup Worcestershire sauce and at least twice the sugar called for. These are all matters of my personal preference, of course. I would suggest cooking this dish longer than the recipe calls for if you want your ribs more tender. I cooked mine for 2 1/2 hours in a foil covered pan with a little stock to steam the ribs. Also, instead of dumping the drippings, I used them instead of the 2 cups of water to make the sauce. You can't let all that goodness go to waste. Good dish, will make again."
"This sauce is unbelievable! Tomorrow, I'm going to make a bottle of it so that I can have it on hand. I tried it with beef ribs but I can see how this would be even better with pork ribs! I had to boil the sauce for more than 40 minutes in order for it to cook down and thicken up. The directions were a little confusing after step 9. Since I was going to eat it right away (instead of refridgerating it), I wasn't sure how long I was suppose to bake for. I ended up baking it at 350 for less than 10 minutes...but it still worked out fine. I do have leftovers that I'll probably serve in a few days...I'm unsure as to how long I would have to bake that at. Any advice? Thanks!"