'Fall off the bone' Tender Spare Ribs

April 28, 2013

853

Aunty Penny got this recipe from a friend in Calgary, who got the recipe from someone in Biggar, SK. I got the recipe from Penny and made it for friends of ours, who in turn made it a signature dish in their specialty restaurant, The Stopping Place. When we make this recipe, we double it! It is great left over as well. In fact, if I am making for company I make it the day before, cool it in the fridge and remove the hardened grease to reduce the fat content. Just reheat for an hour with the

1 tsp salt
1 tsp celery seed
1/4 cup vinegar
2 TBS worchestershire sauce
1 tsp chili powder
1/4 cup brown sugar
1 cup ketchup
2 cups water

3 pounds or a large rack of ribs

Cut up ribs and put into a pot of cold water. Bring to a boil and continue to boil for 1/2 hour. While ribs are parboiling, combine sauce ingredients and simmer for 1/2 hour. Put ribs into a roaster and pour sauce over them. Bake at 350 for about 2 hours. Take lids off for last 1/2 hour. Serve with rice. Double sauce recipe if doing more ribs.

Nutritions

Calories
343

Sodium
1268mg
52% DV

Fat
21g
32% DV

Protein
17g
35% DV

Carbs
22g
7% DV

Fiber
2g
11% DV