I inherited this recipe from Mr. Blue Eyes’ grandma when I married into the family. Lucky me! When cooked right, the meat falls right off the bones. You can’t beat that!
3 – 4 lbs Pork Spare Ribs
3 small Onions, sliced
3/4 – 1 Cup Ketchup
3/4 (or less) Cup Water
2 Tbsp Vinegar (we use white)
2 Tbsp Worchestershire Sauce
1 Tbsp Salt
1/2 tsp (or less) Red Pepper (we usually leave this out because we have small children)
1/2 tsp ground Black Pepper
1 tsp Paprika
1 tsp Chili Powder
1. In a 9×13 pan, or Large Cast Iron Pot, cook meat at 450 degrees F until brown.
2. Remove the meat from the oven and cover with the sliced onions.
3. Mix all other ingredients together. Pour the mixture over the meat and onions.
4. Cover with tinfoil (or lid) and bake at 250 degrees F for three hours (or 350 for 1.5 hours), basting occasionally. It really depends on your time frame. Just remember, cooking at a lower temperature for longer will make it more tender.
5. Uncover and bake for 15 minutes more.
Serve with rice, potatoes, or egg noodles.
Note: I don’t dig a whole lot of fat on my meat, so I usually trim fat off as I go, depending on how hard it is or how much time I have.
Source: Grandma M., who told me she cut it out of a newspaper umpteen years ago.