Tangy Tender Spareribs

Europe is experiencing one of the most severe winters in decades. Snow has been falling and staying on the ground due to the freezing temperatures. Driving has been hazardous and there have been lots of train and flight delays and cancellations. Today on the Germany / Luxembourg border we have a light dusting of snow and a temperature of -3°C with more of the same expected for the rest of this week.

Snow covered vineyards beside the Mosel in Germany

With all this wintery weather I might be forgiven for thinking about posting a recipe for comfort food instead of something light and healthy to make up for excesses of the holiday season. Spareribs are probably thought of as summer food - parboiled and finished on the barbecue. In this recipe, they are covered in sauce and slow cooked in the oven. The pork will be fall off the bone tender but a bit greasy. You could wait until the ribs are partially cooked to remove some of the grease before adding the sauce. The barbecue sauce and lemon make this dish tangy. I suggest serving it with coleslaw and rice.

Tangy Tender Spareribs

½ cup water
1-1/2 tsp Bisto
½ cup barbecue sauce
500 g (1 lb) pork spareribs cut into individual ribs
1 onion cut in slices
1 lemon, cut in slices

Mix together water, Bisto and barbecue sauce. Place ½ of onion and lemon slices on the bottom of a glass baking dish. Place the ribs in a single layer on top, then the remaining onion and lemon slices. Cover with sauce and bake in a 180°C (350°F) oven for 2-1/4 hours to 3-1/4 hours, until ribs are tender.