Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Wednesday, April 6, 2011

Pork Spareribs

The husband was outside at 5pm and being the perfect day and that tomorrow will only be nicer, he mentioned he would like to drive up to the mountains and go fishing... Right away i search my fridge for picnic food and besides the peach salsa from Cannon's birthday there's nothing else. All my meat is in the freezer, so i ran to the grocery store and they had the best looking rack of spareribs, WINNER!!!! We'll have ribs, rolls, leftover chicken/rice salad, and chips and salsa.... oh yeah...tons of dark chocolate and a bottle of champagne! Not to forget lots and lots of napkins and wet naps to clean off the sticky fingers!!!
Since i like my ribs cooked low and slow, I'm cooking them tonight and will reheat them in the morning before we leave.


Ingredients:
1 rack of pork spareribs
Lots of Salt and Pepper
1 lemon
BBQ sauce of your choice or you can make your own (Recipe on the bottom of page)





Preheat oven to 225F.
Cut off "all" or" all you can" fat and membrane from the back side of the ribs.

 Rub the ribs well with salt and pepper and squeeze a lemon over it. Wrap it in aluminum foil and place it on a cookie sheet.

Bake it for about 3 hours or when the meat is falling off the bone. I usually check after 1 1/2 hour in the oven, and keep checking it every 30 minutes.

 If you like sauce on it, remove top of the foil after 1 1/2 hours in the oven and brush sauce all over it, brush more sauce every half hour until ribs are done.

BBQ sauce:
1 cup of apple cider vinegar
1 1/2 cups of ketchup
2 tablespoons of molasses
2 tablespoons of brown sugar
Salt and Pepper to taste
Splash of hot sauce

Mix all ingredients in a saucepan and bring it to a simmer over moderate heat. Cook it on low for 30 to 45 minutes or until thickened to taste.

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