Recipe: Spareribs and Marvelous Mustard Ribs (with rub and sauce)

SPARERIBS

3 lbs. spareribs
FOR THE RUB:
2 tbsp. oil
1 tsp. salt
1/4 tsp. sugar
1/8 tsp. turmeric
1/8 tsp. paprika
1/8 tsp. celery salt
1/8 tsp. pepper
FOR THE SAUCE:
1 cup ketchup
3/4 cup water
1/2 cup minced green bell pepper
1/2 cup minced onion
1/3 cup cider vinegar
1/4 cup dark brown sugar, firmly packed
1 tbsp. Worcestershire sauce
1 1/2 tsp. minced garlic
1 tsp. dry mustard
1/2 tsp. Tabasco
1/2 tsp. salt
1/4 tsp. basil
1/4 tsp. pepper

Cut spareribs into 3-rib pieces and in a skillet brown them in batches in 2 tablespoons oil over high heat. Transfer the ribs, as they are browned, to a roasting pan just large enough to hold them in one layer. (This can be done earlier in the day and refrigerated, if desired.)

In a small bowl, combine 1 teaspoon salt, sugar, turmeric, paprika, celery salt and 1/8 teaspoon pepper and sprinkle the mixture over the ribs.

In a bowl, combine ketchup, water, green pepper, onion, cider vinegar, brown sugar, Worcestershire sauce, garlic, dry mustard, Tabasco, 1/2 teaspoon salt, basil and 1/4 teaspoon pepper and spoon over the ribs.

Bake the ribs in a preheated 325 degree F oven, basting them every 30 minutes and turning them once, for 2 hours. Reduce the heat to low (300 degree F), bake the ribs for 30 minutes more and transfer them to a heated platter.

Servings: 4 to 6

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MARVELOUS MUSTARD RIBS

3 1/2 to 4 lb. pork country-style ribs
FOR THE RUB:
1/3 cup sugar
1 tsp. pepper
2 tsp. paprika
1 tsp. curry powder
1/2 tsp. salt
FOR THE SAUCE:
1 cup packed brown sugar
2/3 cup white vinegar or cider vinegar
1/2 cup chopped onion
1/3 cup spicy brown mustard
2 cloves garlic, minced
2 tbsp. honey
2 tsp. liquid smoke
1/4 tsp. celery seed

TO MAKE THE RUB:
In a small bowl, combine the sugar, pepper, paprika, curry powder, and salt. Rub over ribs, coating well. Place ribs in shallow pan. Cover and chill for 2 to 6 hours.

WHEN READY TO COOK:
In a covered grill, arrange medium coals around a drop pan. Test for medium-low heat above pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Lower grill hood. Grill about 1 1/4 hours or until tender, turning once, and adding more coals as needed.

MEANWHILE, TO MAKE THE SAUCE:
In a medium saucepan, combine brown sugar, vinegar, onion, mustard, garlic, honey, liquid smoke, and celery seed. Bring to boiling; reduce heat. Cook, uncovered, for 25 to 30 minutes or until slightly thickened, stirring occasionally.

Brush sauce over ribs occasionally during last 10 to 15 minutes of grilling. Heat any remaining sauce until bubbly and pass with ribs.

Makes 8 servings

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Dear Michelle,

I'm sorry about the loss of your house. Neither of these recipes gave the original source but they look not exact, but similar to the recipe you described. I hope if the original doesn't turn up that you can work with these to recreate it.

Happy Cooking!

Betsy