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29.4.14

DEVILED SPARERIBS


Day’s gone by I would do wicked things, such as order the free volume of a book series and then cancel the rest. That is how I ended up with the Meat Cook Book from Better Homes and Gardens. I was not the only one, check out the cookbook section of any second hand store and you will find stacks and stacks of Meat books. It had a Deviled Beef Bones recipe I used to make all the time. That’s when we ate a lot of beef, particularly standing beef roasts. It would be a quick meal after the roast was all gone. I haven’t made it in years and then I thought of it the other day. It brought back a flood of memories.

Zsuzsa, Susie and Jim's Mom somewhere in Jasper 1973

My dear mother in law dared the long trip from Tatabánya to Prince George in 1972 and spent six weeks with us that summer. From time to time we had visitors from Hungary and every one of them tried to reorganize my life during their stay. Not my mother in law. She offered no advice and she ate everything I put in front of her. She never complained that the food tasted different or said I’m sorry I cannot eat that. The food does taste different from what they have in Hungary. The milk, the eggs, the fruit, the vegetables, the meat, the bread, even the water is different. But Jim’s mom liked everything. She especially liked my Deviled Beef Bones!


Being short of standing rib roasts these days, I turned to pork spareribs instead. Spareribs are basically bones with a bit of meat on them; the only difference I have to roast them before giving them over to the devilling process. But it's worth the trouble, it’s delicious! 


The following recipe and sauce is the perfect amount for two large spareribs. It will feed four people. I cut the ingredients in half and only roasted one strip. It was the perfect amount for two people. 

2 large strips of spareribs [1.5 kg total] 
salt 2 garlic cloves, smashed 
drizzle of olive oil 

Sauce:
3/4 cup catsup 
2 Tbsp Worcestershire sauce 
1 Tbsp vinegar 
1-1/2 tsp celery seed 
1 tsp mustard 

• Wash and dry the rib with paper towels. 
• Place in an ovenproof dish and salt the rib on both sides. 
• Let the rib rest on the counter for two hours. 
• Discard the juices if any. 
• Add smashed garlic and wrap the dish with aluminum foil. 
• Place in the oven and roast the rib covered at 325F for 2 to 3 hours or until very tender. 
• When the meaty parts are tender, remove the pan from the oven. 
• Transfer the rib to the aluminum foil and pour the juices into a non stick skillet.


8 comments:

  1. Zsuzsa, Such nice memories! Your mother in law sounds as if she was a happy person who enjoyed life. Love the look of those ribs...I am bookmarking this recipe! They look so tender and delicious!
    I have a link for the Bok Choy recipe at the bottom of my post. If you can’t find it let me know. I guess you really don’t need a recipe, but yes I had one. Have a great week!

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    1. Thank you Kathy! My mother in law was a very tolerant person. Maybe that is why she lived so far away from us, there were no life lessons to learn from time spent with her? It was a pity nevertheless, my kids would have been blessed spending more time with her.

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  2. What wonderful memories you have shared here and I love the photograph! Spare ribs are a favourite at our place! Yours sound delicious!

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  3. It sounds like you had a wonderful mother-in-law and she appreciated what looks like a lovely sparerib. Ribs are one thing I can't seem to flavour properly. It always seems to taste good when freshly made but leftovers are bland and boring even when I pour a ton of barbecue sauce on them.

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    1. Maria, the post I am currently working on [salting meat] could be of interest.

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  4. I know exactly what you mean when you wrote that your lovely MIL didn't try to change you…my Dad's brother came to visit in 1972 as well and he was a joy for my parents; his wife came a couple of years later and it wasn't as nice a visit; she clearly did not like Canada but I won't say anything more as she recently (about 3 weeks ago) passed away. She was always such a wonderful host but that was on her turf.
    It's great that you have such wonderful memories of your MIL. And yes, I do recall the books of meat, I have no idea what they were thinking with some of the old photography in those books…
    Eva http://kitcheninspirations.wordpress.com

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    1. Eva, I know what you mean... those Hungarians! My grandmother's sister [from Hungary] spent one night at our house when she demanded I hand over my husband's pay stub. She wanted to make a budget for us - apparently we didn't have enough stuff to her liking. I told her it was none of her business well that WAS a first for her I imagine, but I was fast becoming a Canadian. Oh I know the photos and those recipes -- this was the only one I ended up using and with the pork ribs and the preparation totally overhauled too. Now that I wrote down the recipe I can toss the book.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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