I do at least two pounds, but sometimes alot more... certainly a favorite around here
Now, these can be fatty, so if you find alot of fat on your meat that is trimmable, do so, if not, you could drain out the juice after the two (or more) hours of cooking but before adding the juice -
Country Style Spare Ribs
Approx. 2 to 3 lbs. Country Style Spare Ribs (2 lbs $4.80)
Brown or grill lightly.
Small Sprinkle of ground Rosemary on each rib – or a few sprigs thrown in on top of the meat.
Orange Juice to cover the bottom of the pan – not much perhaps ½ cup.
1 tsp APPROX minced garlic sprinkled on top of meat.
1 med to large onion cut into LARGE wedge, put on top of meat.
Cook 2 hours @ 250 degrees covered – try not to open the electric frying pan except for when flipping after 1 hour (try to reposition onions to top of meat).
Combine in a sauce pan
1 15 oz. can diced tomatoes
1 T Raspberry Balsamic Vinegar (optional – if you don’t have this, increase plain balsamic vinegar to 3 T.)
2 T Balsamic Vinegar
1 T white vinegar
2 T brown sugar
1 T honey
Approx. 6 dashes Worcestershire sauce (maybe less)
Combine – and heat approx 5 minutes. (make sure sugars are dissolved/combined)
Add to meat by pouring over the top…Cook with meat for at least ½ hour…
• Every time you open the frying pan you lose a large amount of necessary water – if the pan dries out, add more water by the tablespoon to remoisten. Do not let the pan get too dry – dry ribs will be tougher.
• If you don’t have Raspberry Balsamic Vinegar, and want the raspberry flavor, substitute 3 T of crushed fresh Raspberries OR 3 T fruit jam. The raspberry flavor is NOT essential – the OJ in the bottom of the frying pan is.
• I like saucier ribs, so I frequently use two cans of tomatoes and APPROX. double everything else in the sauce.
• If you don’t have an electric frying pan, you can use a crock-pot or a dutch oven … set crock pot to high for first hour, low for rest of cooking time. For dutch oven, set oven to 250 degrees… be sure to cover either.