Bedfordshire Spare Ribs
Ingredients
2½ lbs (1¼ kg) meaty pork spare ribs
1 finely chopped onion
Garlic to taste
Juice of a lemon
1 teaspoon ginger
4 tablespoons vinegar
2 tablespoons brown sugar, rounded
6 tablespoons tomato ketchup
1 tablespoon Worcestershire sauce
2 dessertspoons French mustard
Pinch of celery salt
Salt and pepper
4 tablespoons water
Intro and Method
This is unceremonious, wholesome nosh: simply mix all the ingredients together, put it in the oven to cook slowly for a couple of hours, throw in a few jacket potatoes half-way through.
Put the spare ribs in a roasting tin and roast off fat for 30 mins on a medium heat. Meanwhile, fry the onion, then assemble all the other ingredients. Pour fat out of roasting tin and combine the ribs with the mixture.
Cook at gas mark 4/350F/180C for two hours, turning occasionally.
Recipe supplied by The Royal Agricultural Benevolent Institution, contribution courtesy of Manson House, Bury St Edmunds (www.rabites.org.uk/intro.html)
