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7:41 pm
Sat 12-Aug-06
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Does anybody have a killer recipe for spare ribs?
I spent a few months at a friend's house in San Francisco a dozen years ago. He had a technique that involved marinading for two days in a concoction that included molasses but I did not record it, sadly. His were ribs to die for and we would love to uncover something similar.
Do you have a "killer recipe" for pork ribs?
Never knowingly underfed
2:06 pm
Moderators
Tue 22-Sep-09
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I do have one - somewhere. I'll try to find it then post it for you. Did your friend's recipe include chillies?
I'll try that again!
2:10 pm
Sat 12-Aug-06
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Thanks, Toffeeapple. Much appreciated.
I cannot recall any other ingredients but the end product was not overly spicy. I am happy to try any proven recipes.
Never knowingly underfed
4:54 pm
Moderators
Tue 22-Sep-09
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OK, here we go:
For 4lbs of ribs
2 onions diced finely
2Tbs Worcestershire Sauce
1/2 Tsp Paprika
1/2 tsp Black pepper(ground)
1 tin chopped tomatoes in juice
2 Tbs Vinegar
1tsp each of salt, chilli powder and brown sugar
1/4 cup water/stock
Cut ribs into desired portions and sprinkle with salt and pepper. Place in baking pan and cover with onions. Mix remaining ingredients and pour over meat. Marinate for at least four hours, more if desired and cook in oven set at 170, basting frequently until meat is done. I'd say you probably need 1 and a half to two hours at that temperature.
The recipe comes from the Yadkin County Extension Homemakers Clubs Cook Book (1977) recipe donated by Mrs Hubert R. Shepard of the Jonesville Club. I believe her own name was Georgia. Yadkin County is in North Carolina, a place I love.
I'll try that again!
7:16 pm
Sat 12-Aug-06
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Well done, Toffeeapple. Thank you very much. I will definitely try this out within the next 10 days or so and report back. Of course, a large measure of success is down to finding suitably meaty ribs. I think I know whom to ask.
Also, I will give them a whole 24 hours at least in the marinade.
Yadkin County eh? I must confess that I never heard of it but the very name adds extra interest to your recipe.
Never knowingly underfed
7:33 pm
Moderators
Tue 22-Sep-09
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Danny I forgot to say that when I used to cook this I omitted the sugar and used a quarter of a cup of molasses.
I used to stay in Yadkinville, it's a lovely 'country town' with general stores and 'country stores' I love it there and the people are so friendly and trusting.
I'll try that again!
10:46 am
Sat 12-Aug-06
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Bought the ribs last night.. Aiming to start the marinade tomorrow (Thu) and have them for Friday supper.
Am salivating at the prospect 
Never knowingly underfed
1:16 pm
Moderators
Tue 22-Sep-09
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Oh my, I'm nervous now! I truly hope that you won't be disappointed.
I'll try that again!
7:15 pm
Sat 12-Aug-06
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Don't worry, Toffeeapple. I am an inveterate tweaker and I know that I will not follow the recipe to the letter. Any disappointment will be down to me, not the good lady from Yadkinville, Mrs Shepard. And certainly not you!
Never knowingly underfed
11:06 am
Moderators
Tue 22-Sep-09
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Well that's good, I don't think I ever followed it to the letter either. It's been a long time since I last cooked ribs, perhaps I should visit my butcher...
I'll try that again!
4:50 pm
Sat 12-Aug-06
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The ribs are marinading - just 8 hours, not 24 or 48 as planned, but maybe that is just as well. Fiona did it and followed your recipe unwaveringly because it just looked good and we could not think of any tweaks.
The grand finale should be at about 8 pm this evening
Never knowingly underfed
5:15 pm
Moderators
Tue 22-Sep-09
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Quaking in my boots!
I'll try that again!
7:32 pm
Sat 12-Aug-06
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Just about to pop them in the oven, Toffeeapple. The recipe does not say to cover them but I imagine they would dry out over the course of 1.5 to 2 hours so I plan to cover them for the first hour or so. Let me know if you think otherwise.
Never knowingly underfed
11:45 pm
Sat 12-Aug-06
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That is a superb recipe, Toffeeapple. We really enjoyed it. The underlying sauce flavour was top notch, really flavoursome. Thank you very much.
Next time we may try a little less chili - I am not a hot spice person - but I still enjoyed it immensely.
Never knowingly underfed
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