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Dinner Last Night

Dinner Last Night

         Early in the day I thought I'd make two types or Pork Spareribs yesterday.  I was going to make Grandma Pauline's Sweet n Sour Ribs, a dish I've longed to make for a while now.  The recipe was given to her in the 60's by her best friend, a true Hawaiian lady Pat.  Yeah I know, American name for a Hawaiian.  Recipe below.

Grandma’s ‘Sweet n Sour’ Ribs

3-4 lbs of Spare Ribs. Cut into serving sizes.
1/3 c flour
1/3 c soy sauce
1/2 c vinegar
1 c dark brown sugar (packed)
Ground Ginger and Ground Garlic to taste.  (About 1 Tbsp of Garlic, more if you like, 1 tsp of Ginger)
3 c water

1.  Put ribs into a long pan - mix together flour and soy sauce

2.  Spread on the both sides of the ribs.

3.  Marinate approx 1 hour - longer the better.

4.  Heat oil (approximately 2-3 tablespoons) in a heavy dutch oven. Turn heat down and brown ribs (both sides). As each batch is browned remove to a plate and continue until all are done.

5.  Place in the crock pot. Mix together ginger, garlic, brown sugar, vinegar and water.  Pour over ribs, turn crock pot to high for hour or so, turn to low and let them cook.  (I usually mix the water and seasonings ahead of time in the Crockpot, and place the ribs in as I remove them from the oil (After draining off the oil on a paper towel.)

6. Turn crock pot to high for hour or so, turn to low for about 3-4 hours.

         I also thought I'd make BBQ Ribs (essentially cut the Rack Of Ribs in Half.  I wouldn't put BBQ Sauce on them while they baked, I'd add it afterwards.  Kathy isn't big on having any sauce slathered over almost any kind of meat.  Plus, I could add my New Mexico Green Chile BBQ Sauce on mine. 

         Then I cut open the package of Ribs.  I called Kathy in to check, to make sure I was smelling what I thought I smelled.  I was correct.  This meat was bad.  I checked the packaging, it said to use before 2/2 (Monday).  So much against what I wanted to do, I dressed and took them back to the store and got a refund.  The poor girl at the counter could smell them from six feet away!  In the end, all was well, and I did get that refund.

         We ended up having Hors d'oeuvres, a mix of Cream Cheese, Salmon Caviar, Black Lumpfish Caviar, Hard Boiled Egg (Whites and Yolks separated), Parsley, and Green Onions, all placed in a circle around the Salmon Caviar.  Served with crackers.  There were other things in our meal, but that dish stands out.