A few months ago, in the summer, I posted the recipe for Anna Sultana’s Barbecued Pork Side Ribs and Barbecue Sauce, Maltese Style.
The stores were having sales then and, here in Canada, it was a popular grilling item.
Okay… now it’s winter and no one wants to stand outside in -40º C while cooking their lunch.
But the ribs are still being occasionally featured as a sales item.
Next time they are, pick up a pack and cook the ribs in the oven.
You might serve a vegetable soup and cornbread as a first course.
A big platter of pasta with tomato sauce is also good.
Hints:
If you have a crockpot it would be fine for cooking the ribs.
Layer the ribs in the pot, spooning the sauce over each layer.
Cover and cook on Low for 10-12 hours or on High for 5-6 hours.
The ribs should be 'falling off the bone' tender.
Ma didn’t have a slow cooker, so she cooked ribs in the oven.
They were nice and tender, too.
While you've got the oven on, why not roast some garlic, too?
Sweet and Sour Sauce
Place in a medium saucepan
1 Cup brown sugar (dark gives a stronger taste)
1/4 Cup flour
1 teaspoon ginger
Stir until they are combined.
Stir in
1/4 Cup ketchup
1 garlic clove, minced (or 1/2 teaspoon garlic powder)
Add
1 Cup water
1/2 Cup vinegar
2 Tablespoons soy sauce
1/2 Cup vinegar
2 Tablespoons soy sauce
Cook and stir occasionally over low heat, about 30 minutes.
Baked Pork Side Ribs
Preheat the oven to 350º F
In a large roasting pan, with a cover, place in layers
3 pounds pork spareribs
Spooning the sauce over each layer.
Cover and bake for 2 hours until the ribs are very tender.
