Monday, October 4, 2010

Eggs: Such a dandy food!

Onion-Braised Spare Ribs

First prepared December 12, 2005. Ribs in the Winter. The dish adapts the "gedaempteh" method used by my Jewish grandmother to slowly cook veal breast, a product similar to pork ribs but having the potential of being Kosher.
5 lb slab pork ribs, trimmed of fat and cut into 1- and 2-rib portions
3 c yellow onions, sliced
1/4 c ketchup
1/4 c cider vinegar
1/2 c water

granulated garlic 
ground cumin
ground cayenne or crushed red pepper
ground paprika 
Arrange ribs in a covered roasting pan. Mix and pour liquids over and dust on seasonings to taste. Top with sliced onions. Cover. Roast 30 min at 350 F. Turn over meat, reduce heat to 325 ºF and roast 60 minutes more covered, turning once. Remove cover, turn meat, and brown for 30 to 40 minutes. Replace pan liquid as it evaporates. Serve over steamed rice. Fried apples and turnip greens make nice sides. Serves 4 to 6.