Sparerib #9

“I didn’t know if it was day or night. I started kissing everything in sight.”—Love Potion #9

Unlike the famous Love Potion #9, this recipe does not “smell like turpentine or look like India ink”. It is named Sparerib #9 because that’s how many were in the bag when I packaged them to put into the freezer. It is also likely the 9th recipe at least that I’ve tried to perfect these porcine bones. The secret is beer.

In fairness to you (full disclosure), there are three things I have trouble making: shirred eggs, beef stroganoff and spareribs.  So, there will likely be improvements. But at least I am trying!

(Mr. Artifact:  Are you shirr?)

Well, they tasted better than they looked (thank goodness), and they froze mahvelously.  We got 3 meals out of this for a family of 3.


For the ribs:

·         1 rack of regular pork chops (baby backs are nice, but not nessa*)
·         1 beer of character (whatever you like—I used a wheat beer, but a flavored fruit beer would be nice)  If you don’t want beer, use 2 C chicken broth
·         Stacey’s secret spice rub (see link) or another favorite dry rub
·         Olive oil


For the sauce (a very vinegary, sweet sauce):

·         2/3 C catsup (not “ketchup” for you troglodytes)
·         ½ C apple cider vinegar
·         ¼ C Dijon or spicy/seedy mustard
·         1T grated fresh ginger (use the tube in the grocery store!)
·         2T Worcestershire sauce
·         ½ t or more red pepper flakes
·         ½ C maple syrup
·         Salt and pepper



Preheat oven to 300 F.

Massage ribs with a little olive oil. Sprinkle lavishly with special spice rub. Put into a large sheet pan. Pour the beer over and around the ribs. Cover with foil. Bake  at 300 F for 2 hours. Increase heat to 350F and cook until done, probably about another 30-60 minutes. Much will depend upon how big your rack of ribs is. Remove foil and bake another 15 minutes.

Once you determine the ribs are to the doneness you want, remove pan from oven. Let set 10 minutes. Cut ribs into individual pieces or serving portions.  Put back on the baking sheet (drain off any extra beer) and slather with sauce. Bake uncovered at 350F for 10 minutes to get that sauce stuck like glue onto those ribs.

Serve with coleslaw and artichoke ricotta mashed potatoes.

*nessa:  “Nessa?  I know what’s nessa.  You don’t say what’s nessa.  I say what’s nessa!”  (Professor Li’l ol’ man   from  High Anxiety.)
Post script to this post:  This is the very first blog post I ever put up.  The recipe is OK, but could be amped up, and the picture is pretty terrifying.   If you make this recipe, experiment with it and take pictures!  I will update this post with your improvements.  (smf–5/31/16)

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