Jimmie Walker’s Barbecued Spare Ribs
2 racks pork spare ribs, weighing about 4 lbs.
3 cans (8 ozs. each) tomato sauce
1/3 cup dark brown sugar
3 tbsps. chopped onion
1 clove garlic, mashed
Juice of 2 lemons
1/3 cup corn oil
1/2 tsp. ground white pepper
2 tbsps. aromatic bitters
Have butcher crack spare ribs so they can be easily cut after cooking. Wash spare ribs; pat dry. Trim off and discard any extra fat. Combine remaining ingredients in saucepan; simmer slowly for 10 minutes, stirring occasionally.
Brush ribs with sauce; place ribs high over gray coals (8 to 10 inches). Broil, turning occasionally. Brush with sauce. Cook 50 minutes or until brown and crisp.
Or, bake in shallow pan in preheated 350 degrees F. oven about 45 minutes. If oven-baked, divide sauce, lather spare ribs well when they begin to bake. Keep brushing on remaining sauce until all the sauce is used up. Serves 6.
Thoughts: Walker’s ribs are delicious indoors or outdoors. Serve with a tossed green salad and your favorite libation.