Have you ever had something really embarrassing happen and you just wish you had stayed home that day? I experienced one such incident while I was doing my grocery shopping a couple of years ago. I came out of the store with a cart full of food just like I do every week. When I got to my car, I opened the hatchback and started to load it up with all of my bags. Everything was about as normal as it could possibly be—-until I picked up the big watermelon I had just bought and placed it next to the other groceries. That’s when I noticed there was something in the car that wasn’t mine, and suddenly it dawned on me:
THIS IS NOT MY CAR!
I started to panic and realized I needed to quickly get my groceries out of this car before the owner showed up. I glanced toward the store to make sure I was still safe, and wouldn’t you know it, a man and his young son were headed right in my direction.
I managed to stumble out the words, “Is this your car?”
“Oh, I apologize. I have one that looks just like it.” (Actually mine was a different color, but I didn’t want to look anymore stupid than I already appeared to be.)
Fortunately for me, the guy had a big smile on his face and thought it was rather humorous. I’m sure he had a good laugh about it when he got back home: “Some crazed lady at the market was putting her groceries in my car!” After he drove off, I located my real car. It wasn’t even close to where he had parked his.
Looking back, I think there is a lesson we can all learn from this experience: When you’re at the grocery store, protect yourself from people like me! For heaven’s sake, lock your doors!
Okay, now that I’ve shared my embarrassing moment with the world, it’s time to get cooking, and I have a great recipe for you today. One of my pet peeves about most oven-baked barbecue recipes is that they usually call for the barbecue sauce to be applied to the meat before the cooking process begins. This results in the fat from the meat melting into the sauce while it’s cooking, making the taste and consistency of the sauce somewhat greasy. This recipe solves that problem by first boiling the ribs in water and then partially baking them before the sauce is ever applied. It makes a huge difference.
This recipe calls for 4 pounds of spareribs, and I usually get mine at Costco. Place the spareribs in a large pot; cover with water and boil for 10-15 minutes. Meanwhile prepare the barbecue sauce by combining the remaining ingredients.
Set the sauce aside. Preheat the oven to 350 and brown the spareribs on a foil-lined cookie sheet in the oven for 45 minutes. Now that most of the fat is cooked off, transfer the spareribs to a foil-lined 9×13 pan. Pour the barbecue sauce all over the ribs. Use a basting brush to make sure that the ribs are completely covered.
Cook for another 45 minutes at 350, removing them from the oven after about 20 minutes to brush more of the sauce on the ribs. Absolutely delicious! And don’t forget to use a fork and a knife! Just kidding. These are ribs! Of course you can eat them with your fingers!
Recipe Courtesy of Margaret Kinney/Slightly Adapted by Winner Dinners
4 pounds of pork spareribs (Costco)
3/4 cup catsup
3/4 cup water
2 tablespoons white vinegar
1 tablespoon salt
2 tablespoons Worcestershire sauce
a dash of cayenne pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1 teaspoon chili powder
Place the spareribs in a large pot; cover with water and boil for 10-15 minutes. Meanwhile prepare the barbecue sauce by combining the remaining ingredients; set aside. Preheat the oven to 350. Brown the spareribs on a foil-lined cookie sheet in the oven for 45 minutes. Transfer the spareribs to a foil-lined 9×13 pan. Pour the barbecue sauce all over the ribs. Use a basting brush to make sure that the ribs are completely covered. Cook for another 45 minutes at 350, removing them from the oven after about 20 minutes to brush more of the sauce on the ribs.