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Entrée – Pork/lamb
Braised Country Spare Ribs

This recipe was inspired by
Mary Forsburg of Ralston, PA (USA).



Yield: two portions

Ingredients:

3 each strips smoked sliced bacon
6 each country style spare ribs (about 3 lbs.)
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 c. sliced onion
3/4 c. sliced carrots
3/4 c. sliced celery
1 tsp. fresh chopped garlic
15 oz. can tomato sauce
15 oz. can Furman
 


Procedure:
Over high heat, brown the bacon in a heavy bottom saucepan. When the bacon is crisp, remove it from the pan and add the seasoned (salt & pepper) ribs. Brown them on all sides. Add the onions, carrots and celery and cook them until they become bright in color. Add the tomato sauce, cooked bacon and garlic. Lower the heat to simmer and cover the pan. Cook the ribs on the top of the stove for about 1 hour. Add the lima beans, continuing to cook the ribs for an additional 1/2 hr. or until they are tender.

Chef Paul Tip: You can add a little water to the pan if the tomato sauce becomes too thick or dry during simmering. You can also place the ribs in a 275°F oven and cook them for about 2 hours covered. This will be a gentler heat than the stovetop and will give you a larger window where the ribs will be done without burning them.

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