For this 4th of July holiday we are sharing a family secret. It’s BBQ pork spare ribs with homemade BBQ sauce, potato salad with a secret ingredient, and corn on the co
Homemade BBQ Sauce
1 Tbsp of butter (with a little olive oil to prevent butter from burning)
1 cup finely chopped onions; I prefer a sweet onion (but a white or yellow onion will do)
Using the butter and olive oil, sauté the onions until soften and set aside.
1 cup of catsup
2 Tbsp Worchester sauce
¼ tsp of Tabasco sauce
½ cup of red wine vinegar
3 Tbsp dark molasses
½ tsp ground ginger
2 tsp Coleman’s dry mustard
1 tsp paprika
In a small saucepan, combine all the ingredients and simmer uncovered for 10 minutes. Add the sauté onions, stir, and set aside. I like to make the BBQ sauce a day or so ahead of time.
Oven Baked BBQ Spare Ribs
Use baby back pork spare ribs, allow 1 pound of ribs per person. Bath the ribs in water. In other words, place the ribs in a baking dish and cover the bottom of the baking dish in water, about ½ cup or 1 cup of water per pan. Do not let the water cover the ribs. Cover with aluminum foil and bake in a low temperature oven. I use 200 degree or 225 degree oven, for at least 1 hour. I generally bake for 2 hours. Remove from oven and pour off water and fat.
If using 2 baking pans for the ribs ribs, combine all the ribs to one pan and pour the BBQ sauce over the ribs. During the summer time we grill the ribs for about 20 minutes, or until the meat is falling off the bone. In the winter time, we cover the ribs again with the aluminum foil and bake in a low temperature oven as before. 1 hour of cooking is fine again, but I generally bake for 2 hours. At this point you can remove the aluminum foil and continue to bake until the BBQ sauce thickens to your desired consistency.
Note: I do not remove the aluminum foil -- I leave it on to prevent drying out the pork and the BBQ sauce.
Homemade Potato Salad