Maintenance & Restoration

Legacy Posts · 01-29-2003, 09:53 AM

Preheat Oven to 350F

4 lbs Pork Spareribs (any cut - doesn't need to be expensive)
1 cup Brown Sugar
1/2 cup Chile Sauce
1/4 cup Ketchup (Catsup)
1/2 cup Dark Rum (Lambs Navy or *Appleton Jamaiican*)
1/4 cup Soya Sauce (use Chiina Lilly if you can - salty not sweet)
1 TBSP of Worcestershire Sauce
1 TSP Dry Mustard
2 Garlic Cloves - crushed
1/8 TSP Pepper

Cut ribs into pieces. Line large pan with double or even triple foil (who likes cleaning?) Use lots so you can make a TENT out of the foil to steam ribs.

Bake at 350 for 45 mins and pour off drippings/fat.
Pour sauce mixture over ribs - make sure ribs are totally covered, give them a stir once or twice while cooking.
Bake another 1.5 hours or until meat is done.

Enjoy. :)

Editor's Note: Absolutely no OKRA is required in this recipe! :o :o

Legacy Posts · 01-29-2003, 10:04 AM

If I were going to make this over a campfire, instead of at home in the oven, how big of a dutch oven would I need to do 4 lbs. of ribs?

I presume you want the rib pieces arranged such that there's only a single layer, right?

Sounds like a yummy sauce...

:cblob

Legacy Posts · 01-29-2003, 01:11 PM

I have made this recipe with 5-1/2 pounds and put it in a 9 x 14 pan. Lots of foil - messy cleanup otherwise. It's basically single layer but I don't think it matters much and make sure you stir it 2 or 3 times while cooking to keep the ribs covered.

The sauce is for 4 lbs.....make more if you cook more ribs. Remember to keep the foil in a tent while cooking.

I'm not sure how it would work in a dutch oven as I have yet to get one.

Legacy Posts · 01-29-2003, 02:39 PM

it wouldn't taste better with okra? I don't know, might be kinda good.

Legacy Posts · 01-29-2003, 02:41 PM

:lol

Legacy Posts · 01-29-2003, 03:25 PM

Thanks for that recipe Rick I'll definately be trying it.Mmmmmm!!I can almost smell it now.:cheers

A tiny helpful hint ...If using the side cut ribs divide into 2 or 3 rib segments and boil for 15mins, drain and place in pan .This gets rid of much fat ,they absorb more sauce and shortens cooking time .

Legacy Posts · 01-31-2003, 06:20 PM

boiling definately helps in the process of cooking pork ribs. Thats why the first 45 mins of the recipe is cook and drain.

maybe I'll try the boiling method in this recipe next time and see what difference it makes. :)

Legacy Posts · 01-31-2003, 08:05 PM

Thanks Rick!
I think that your recipe is one of the best that I have ever seen. Just the thought of cooking it up on a calm evening under the pine trees makes me long for summer.
Thanks again.
John

Legacy Posts · 02-01-2003, 10:32 AM

Rick I have your sauce ready to go tomorrow when my boys come ! Stay tuned!!So glad I bought rum for christmas!;)

Legacy Posts · 02-01-2003, 09:15 PM

let me know how it works for you - they are a big hit with the in-laws and out-laws. :)

Legacy Posts · 02-02-2003, 05:17 PM

That was the parting shot as the last of 2 giant pans of ribs was demolished. So I sneaked away for a moment of peace and quiet to let you all know the recipe is to die for.
That pile of bones has to be the ugliest sight and I have to go get rid of it :wave

Legacy Posts · 02-02-2003, 05:22 PM

:) :)

Legacy Posts · 02-02-2003, 06:25 PM

What is ''chile sauce''? (Do you mean something along the lines of Tabasco?)

I wonder if this would make an excellent marinade for other cuts of meat?

Who is ''Uncle Rick''?

:jester

Legacy Posts · 02-02-2003, 06:52 PM

Mary, I told the boys (full grown men really) that this was ''Uncle Ricks Rib Sauce ''So I think thats how it will stay in our house.
As for the chile sauce it is Heinz brand like ketchup but less sweet and we use it here to make seafood sauce mixed with horseradish , worcester sauce ,lemon juice for our Fanny Bay Oysters . At least I believe thats what Rick used but he will correct me if I'm wrong, that is what I used anyway .