Country Comfort Ribs
|Spare ribs||5 Pound (1 1/2 pounds per serving)|
|For barbecue sauce|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Cream of cocom||1⁄2 Cup (8 tbs) (Ao CASA)|
|White vinegar||4 Tablespoon|
|Onion powder||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Medium, finely chopped|
|Bacon grease/3 slices finely chopped bacon||4 Tablespoon|
|Southern comfort||1⁄2 Cup (8 tbs)|
|Spicy catsup||1 Pint|
|Lemon||1 , juiced|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Chili powder||1⁄2 Teaspoon|
1. With a sharp paring knife, remove breast bone then turn ribs over and remove skirt, saving it for another purpose if you like.
2. Slip paring knife under skin at end of rib and separate from bone.
3. Grip skin with paper towel and peel back from bone
4. Heat the oven to 350 degrees F.
5. In a large casserole, heat a couple tablespoons of olive oil in a sautÃ© pan over medium-high heat. Add pork ribs and cook until browned, about 6 to 8 minutes, turning to brown each side.
6. Remove and arrange ribs in a roasting pan.
7. In the drippings, lightly brown onion in bacon grease or cook with chopped bacon.
8. Remove from heat.
9. Add catsup and SOUTHERN COMFORT stir.
10. Add remaining ingredients for sauce and simmer slowly for 10 minutes.
11. Pour the sauce over the ribs.
12. Cover and bake 1 1/2 to 2 hours or until the internal temperature reaches 155 degrees F., pork is tender and sticky.
13. Serve the ribs hot spooning the sauce from the pan over them. Allow 1 pound per person.