According to The Free Dictionary, the expression “stick to one’s ribs” refers to food that will “last long and fortify one well”. The example sentence they give is “I don’t want just a salad! I want something that will stick to my ribs.”- something I agree with very often. In a perfect world, all meals will fortify you well.
These barbecued ribs are such a meal. Yes, they’re mostly bone, but as any rib-aficionado knows, it’s the meat next to those bones that are stunningly delicious. Moist, succulent, and tasty.
Stick to Your Ribs Barbecued Ribs
6 lbs pork spareribs (or pork babyback ribs)
1 28-oz can chunky tomato sauce (or you can use some tomato sauce and a can of good chopped tomatoes)
1/3 cup dark brown sugar
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce (I’ve used either chinese or japanese- they’re both good)
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon garlic powder (may be substituted with 3 crushed cloves)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Mix all the ingredients (except the ribs, naturally) together in a large bowl. Slather over the ribs. Now, depending on how you want to cook this, you can either:
– Put it into a crock-pot, cover and cook on LOW for 6-8 hours or HIGH for 3 to 4 hours, OR
– Fire up the grill, and barbecue these babies.
Note that there isn’t anything ladylike about this dish- enjoying it requires a good amount of paper napkins, after all- but if you want ladylike, have a salad.