I seldom cook meat. When I do cook meat I tend to come up with very simple preparations, like asking my husband to add steak spice to a steak, before he does the cooking of said steak. I learned a long time ago that men pride themselves on how well they cook meat, both on and off the BBQ and I learned that feeding egos can be just as important as feeding stomachs.
AMI-Québec has a brand new, beautiful cookbook called, “Food for Every Mood– Recipes for feeling your best”. Giving this book as a gift will bring pleasure to the giver and to the recipient and it will help to fund AMI-Québec’s support and education programs. To order your copy contact AMI-Québec at(514) 486-1448 or go to their website www.amiquebec.org.
This Sweet and Spicy Ribs recipe is one of the many Great Entrées in the fundraiser cookbook. It yields 4 servings.
Sweet and Spicy Ribs Ingredients
- 6 lbs beef or pork ribs, separated or left whole
Preheat the oven to 350 degrees. Place the ribs in a 20 by 13-inch baking pan. Place in oven and cook, uncovered for 45 minutes.
Sweet and Spicy Ribs Sauce:
- 3/4 c ketchup
- 2 T Worcestershire sauce
- 2 T white wine vinegar
- 1 1/2 c regular Coke
- 1 medium onion, chopped
- 2 T brown sugar
- 1 1/2 t salt
- 2-3 t chili powder
- 1/4 t pepper
- 1 garlic clove, chopped
Combine all the sauce ingredients in a saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes.
After the ribs have cooked for 45 minutes, pour off the fat and pour the sauce over them. Return the pan to the oven and cook, uncovered, for 1 more hour, or until the sauce has thickened and the meat is tender. Different cuts of meat may need longer cooking times. In my experience, longer cooking times will only make the meat more tender and you can cover the dish loosely with foil if you are concerned about retaining moisture. Turn the ribs and baste them every 15 minutes.
Remove the ribs from the oven, cover with foil, and let sit for 10 minutes before serving. The ribs really tasted great and were much appreciated by the carnivorous family members who sampled and liked.
- Thank you to Annie Young, current President of AMI-Québec for all the good work you do, making us more beautiful inside and out, and in raising awareness and providing care for those in need. It was a very interesting to visit the AMI-Québec‘s new headquarters and to learn about their mandate.
- Thanks to my sister-in-food Liz Joffe, a faithful Jittery Cook follower, who encouraged me to provide meat recipes.
- For a fun take on slow cooker short ribs check out Chow Ciao! Videos.
Enjoy a colourful platter of fresh fruit for dessert. It is so much easier to photograph fruit than it is to photograph meat.