Recipe: Barbequed Pork Spare Ribs, India

Saturday Supper

BARBEQUED PORK SPARE RIBS, INDIA

Serves around 20, but easily dividable into thirds

12 lbs spare ribs (3 slabs), back membrane removed, cut into 2 rib portions

2 12 oz cans beer, room temperature

Salt, pepper to taste

Preheat oven to 325^o. Place ribs in roasters or baking pans and begin baking. After 45 minutes, pour beer over ribs. One half hour later, salt and pepper ribs and begin basting with Sauce for Spare Ribs, India. Baste all pieces and don’t allow ribs to get too brown or burn (cover with foil if necessary). Cook about 3 hours over all, or until well done. If ribs are not browned, turn up heat a bit during the last 15 minutes of baking time. Serve with sauce from bottom of pan (or thicken sauce with a little corn starch mixed into water to make a gravy).

SAUCE FOR SPARE RIBS, INDIA

1 C honey

1 C apple cider vinegar

1 C prepared mustard (preferably homemade—see recipes in Basics section)

1 C apricot preserves (preferably homemade—see recipes in Basics section)

1 tsp ground ginger

2 Tbsp curry powder

Yellow onion, chopped fine

Mix all ingredients well and brush on ribs with pastry brush.