NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"There's an important difference between giving up and letting go." ~ Jessica Hatchigan
RECIPE OF THE WEEK
I had a craving for crock pot spare ribs last week… the sauce in this recipe was delicious! The original recipe on which it was based called for using half the sauce in the crock pot and the other half when serving. I put it all in the crock pot so it was a gravy texture and very delicious… may try dividing it another time for a topping with more of a chutney texture… either way, the flavor was delicious!
TANGY COUNTRY STYLE RIBS
- Olive oil
- 1 large red onion, finely chopped
- 3-4 cloves garlic, peeled and minced
- 1 Meyer lemon, juiced
- 1 cup brown sugar, packed
- 1/2 cup cider vinegar
- 1 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon chili powder
- 4 pounds country style spare ribs
- 4 tablespoons corn starch (if making gravy)
Add oil to skillet over medium heat, cook onions and garlic until softened and lightly browned. Stir in remaining ingredients and simmer gently for about 5 minutes. If desired, remove half the sauce to reserve for serving.
Place ribs and sauce in crock pot, cover and cook on low for 8-10 hours or on high for 4-6 hours. If using all the sauce in the crockpot, remove about a cup of the sauce and mix with 4 tablespoons corn starch until smooth about 1/2 hour before serving. Return to pot and cook for about another 30 minutes until thickened. Pass sauce as gravy.