What’s Cooking?

Tender, fall off the bone, pork ribs basted in a sweet-sour-spicy sauce. There’s nothing like a rack of ribs fresh off the BBQ to call our minds back to the days of summer. Let’s admit it they just don’t taste the same when you try to replicate them in the oven during the winter months.

So what’s an alternative? Well my friend CC came up with a recipe for a spare rib casserole that’s become a favourite chez Beaulieu-Hobbs. And even better: it’s one casserole pan, and quick and easy.

She couldn’t give me the amount of ribs but we figure that the sauce will work with two racks of ribs. If you have more than that just double the recipe. What you don’t use will keep for three days in the fridge and is great as a basting sauce for baked chicken.

Spare Rib Bake
From my friend CC
Servings: will depend on the size of the ribs
Prep time: 10 minutes
Cooking time: 2 hours

Rack(s) of spare ribs

1/2 cup ketchup
2 tbsp vinegar
2 tsp pepper
salt  to taste
1 tbsp french`s mustard
1 tsp brown sugar
1 cup water

Vegetables of your choice cut into serving size pieces: potatoes, carrots, onions etc. Laurent throws in Brussel sprouts for the last 30 minutes.

Preheat oven to 350º.
Mix sauce ingredients until completely combined.
Place ribs and vegetables in a casserole.
Pour sauce over.
Cover and bake for 2 hours basting 3 or 4 times.
For the last 1/2 hour remove cover, flip the ribs and baste.
(Both CC and Laurent have left the cover on until the end and find the result very good – there’s just a lack of colour.)

The word for November 15th is:
Brussel Sprouts brŭs′əlz-sprout: [noun]
1.1 A plant (Brassica oleracea gemmifera) related to the cabbage and cauliflower that is cultivated for its edible small roundish green buds which are borne on its stem and resemble miniature cabbages.
1.2 Any of the edible green buds that are borne on the stems of brussels sprouts, consist of tightly overlapping immature leaves, and are typically cooked as a vegetable.
The plant has been grown in and around the Belgian city of Brussels since the early 11th century and the name was first applied in 1796.

Author: Willym

A senior with the heart of a young'un

2 thoughts on “What’s Cooking?”

  1. Thanks Will. I do not eat pork because of migraine headaches so am going to try it with beef. Thanks for the info on Brussel Sprouts. I guess the name should have been the clue.

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