Oven-Braised Spare Ribs Smothered in Onions

Created and first cooked December 15, 2005, and many times since. A Family Favorite.

5 to 6 lb slab pork ribs, trimmed of fat and membranes, and cut into 2 rib portions (see Note)
2 large yellow onions, thinly sliced through poles
1/4 c ketchup
1/4 c apple cider vinegar
1/2 c water
garlic powder
cumin
cayenne
paprika (smoked, if available)

Preheat oven to 350 degrees F (177 C). Arrange ribs, meaty side up, in a roasting pan with a cover. Combine liquids and pour over meat; dust on seasonings to taste. Top with sliced onions. Cover. Roast 30 minutes, turn over rib portions, reduce heat to 325 ºF and roast another 60 minutes covered, turning once after 30 minutes. Remove cover, turn meat, and brown for 30 to 40 minutes, basting occasionally. Meat should be very tender, almost falling off the bone. Serve with steamed rice topped with the onions and pan gravy. Fried apples and braised red cabbage make nice sides. Feeds 6 heartily.

Note: Choose small slabs (5 to 6 lbs). They come from younger animals, and are generally more tender and less fatty.

Pan Fried Potatoes

[Recorded 11-11-09]

1-1/2 lbs medium russet potatoes (about 5)
1/2 cup red or sweet white onion, blossom cut (see NOTE)
2 T canola oil
2 T butter
salt and pepper to taste
1/2 t sweet paprika

Rinse the potatoes and cover with cold water in a 2 qt sauce pan. Bring to a boil over high heat, then reduce heat, cover tightly and boil slowly for 6 to 8 minutes. Turn off heat but leave pan covered on the burner for 20 minutes. Drain the warm potatoes well, and slice lengthwise, and then crosswise in 1/4 inch slices.

Heat the oil in a 10-inch skillet until shimmering, add the butter, and when the sizzling stops, add the onions. Saute two minutes. Add the potatoes, taking care to separate the slices. Saute for about seven minutes, until browned on one side. Turn, season, and continue frying until both sides are nicely colored and cooked through.

NOTE

Blossom cut, means like petals. Slice the onion in half through the equator. (Large onions can be cut equatorially twice more into four pieces.) Then cut pole to pole along longitudes.

Serves 3 to 4.