"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Finger-lickin' Spareribs, by Susan Turek, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 lbs country style ribs ½ c each cooking Sherry (or grape juice) and water 1 tsp salt 1/8 tsp pepper ¼ lemon, sliced thin ½ c finely chopped onion 1 tsp each chili powder and celery seed ¼ c each vinegar and worcestershire sauce 1 c catsup ½ c brown sugar 2 c water
In a large frying pan, brown ribs. Add Sherry and ½ c water and cook, covered, for 1 hour. In another pan, combine all sauce ingredients and simmer for 1 hour. Let spareribs cool in liquid long enough so you can skim off fat. Then remove ribs and drain. Lay drained ribs in large shallow casserole or glass 9"x13". Cover with the sauce and bake 1 hour in a 300º oven.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.