Sumptuous Gilroy Spareribs

Name: Sumptuous Gilroy Spareribs
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 serving(s)
Ingredients: 4 lbs pork spareribs, cut into serving size pieces; 16 fresh garlic cloves, peeled; 1 onion, chopped fine; 1 tablespoon butter or 1 tablespoon margarine; 1 cup catsup; 1 cup water; 5 tablespoons brown sugar; 1/4 cup celery, very fine chopped; 4 tablespoons fresh lemon juice; 2 tablespoons vinegar; 2 tablespoons Worcestershire sauce (I use Bull's Eye Sauce); 1 tablespoon dry mustard; 1/4 teaspoon cayenne pepper

Submitted by Bergy

"This recipe was originally in the Gilroy Garlic recipe cookbook and I have changed a few things around added a little here and there. I haven't posted it until now because it is one of my favorites and you don't give out all your favorite recipes at once."

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photo by Caroline Cooks

Ready In:: 3hrs 15mins
Ingredients:: 13
Serves:: 4

ingredients

4 lbs pork spareribs, cut into serving size pieces
16 fresh garlic cloves, peeled
1 onion, chopped fine
1 tablespoon butter or 1 tablespoon margarine
1 cup catsup
1 cup water
5 tablespoons brown sugar
¹⁄₄ cup celery, very fine chopped
4 tablespoons fresh lemon juice
2 tablespoons vinegar
2 tablespoons Worcestershire sauce (I use Bull's Eye Sauce)
1 tablespoon dry mustard
¹⁄₄ teaspoon cayenne pepper

directions

Place Spareribs in a baking pan with a cover.
Split 8 cloves of peeled garlic and sprinkle over the ribs.
Cover the pan and bake at 350°F for 1 hour.
Simmer the sauce for 45 minutes while spareribs are in the initial baking.
SAUCE: Mince the remaining garlic and sauté with the onions in a fry pan in the butter (margarine) until the onions are translucent,Add all the remaining ingredients, simmer for 45 minutes Pour off all the grease from the ribs.
Pour the sauce over the ribs, cover and bake at 350°F basting every 30 minutes for up to 2 hours (depending on the meatiness of the ribs). Keep checking with your fork for tenderness. Bake uncovered the last 20-30 minutes.

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Reviews

Great ribs that we enjoyed. We had a little too much sauce, so be sure to have rice or potatoes to soak up the sauce -- the sauce is delicious and would also be great with chicken.

ellie_
Amazing ribs! The sauce is so flavourful - thumbs up from the whole family. I reduced the amount of garlic because I didn't have enough, and used Bull's Eye as suggested. Next time I'll use all the garlic. Thanks for a recipe worth repeating!

Cookin-jo
Bergy, excellent recipe for ribs!!! The sauce is to die for.Thanks for posting.

Caroline Cooks

RECIPE SUBMITTED BY

Bergy

Small town in the Okanagan, B.C.

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">

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