Few recipes can conjure up memories like Mom's Spare Ribs. This incredible dish was the centerpiece of conversation at many cocktail parties and family gatherings. The gooey carmelized coating seemed to put everyone into a state of nirvana.........I have never come across anyone who did not like these ribs. The secret is to have the butcher cut a rack of baby backs into 3 sections horizontally so that you have tiny little 1-1 1/2" ribs. The are little explostions of taste and easy to pop into your mouth. You do need to serve with a dish though....there is always a pile of bones, the score card of the eaters appetite!
cut ribs into 1 - 1 1/2" pieces and place into a large roasting dish.
generously sprinkle with brown sugar
generously sprinkle with freshly crushed garlic
generously sprinkle with molasses
generously sprinkle with soy sauce.
sorry folks, but I don't have measurements for these things.....they just generously cover the ribs. the balance is something that you may have to experiment with.............I like a rich garlickly flavor...the molasses and brown sugar create the carmelized goo..........the soy sauce offsets the sweetness with the perfect salty match.
bake ribs for 1 hour....let set for about 15 minutes for sauce to thicken a bit.
serve with rice...or by themselves...............ah......................the smell alone will make you a convert!
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