4 lb. boneless, country style pork spare ribs
2 Tbls. butter
2 Tbls. canola oil
salt and pepper to taste
Sauce:
1 (16 oz.) bottle ketchup
1/2 brown sugar
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
1 Tbls. prepared mustard
1. In skillet, salt and pepper ribs then brown in butter and oil.
2. In bowl, combine ketchup, sugar, Worcestershire sauce, apple cider vinegar, and mustard.
3. Transfer ribs, drippings, and BBQ sauce to large stock pot.
4. Simmer on stove for 3 to 4 hours or in crock pot on high for 4 hours.
This recipe has a long and illustrious reputation in our family. It was Utah National Guard General Watt's favorite dish. It appeared in the Deseret News in 1977. Men especially love it. It is man food.
