As mentioned in my video, this is a recipe that I’ve been using for over 20 years. While living in the Montreal and Ottawa areas of Canada, BBQ wasn’t an option during the winter. Plus, while raising a family and working, ribs were inexpensive then, and once in the oven I could focus on other tasks.
Also, I don’t typically measure anything so these measurement for me are a guideline. I look at the spices in my palm of my hand and decide if I need more or less. If you use this recipe you can adjust to your personal likes.
If you make them, please drop a comment to let me know if you like them and how you adjusted the recipe for you and/or your family.
1 cl garlic minced, or garlic salt/powder to taste
2-3 lbs spareribs (pork is the most tender)
2 onions, sliced
1 cup catsup
1/2 cup red wine vinegar
1 tsp curry
1 tsp paprika (optional)
1/4 tsp chilli powder
1 tbsp brown sugar
1 cup consume or water
1/2 tsp dry mustard
Cut spareribs into serving size (3-4 ribs)
Brown on all sides in frying pan, with oil
Remove and place in roast pan/baking dish
Slice the onions and place over meat.
Mix together the remaining ingredients and pour over the meat and onions.
Cover and bake at 350F for 1.5 hours or longer until meat is tender. Turn ribs half way through baking.