Pork Spare Ribs                                                               The Hamiltons

vvv Defrost the ribs. Put into a large cooking pot. Add 2 tablespoons garlic salt, several bay leaves, 3 stalks of chopped celery, 1 large chopped onion, 3 cloves garlic. Almost cover with water and put lid on pot. Turn on high and bring to a boil. Reduce heat to simmer and cook for about 1 ½ hours until ribs are tender. They will begin to break apart.

vvv Use tongs to remove from broth (which can be used for bean soup or thrown away). Place on foil large enough to close around each rib. Cover with BBQ sauce (our favorite is Sweet Bay Rays). Close each package using “drugstore fold” to seal. Place in oven on large sheet pan in a slow over 275 degrees or less for another 2+/- hours. Open once or twice during cooking to add BBQ sauce. Can be kept warm in a slightly warm oven for several more hours. We serve from the foil for easy clean up.

vvv History:  We have developed this way of cooking ribs over many years. It is a favorite for the McNinchs, Barrows, and Hamiltons. Depending on appetites, cook 1 rack for 2 people. (For the six of us we cook 2 racks.) We think the key is success is par boiling makes them extra moist and tender.  We do not mind that they fall apart. Modify to your taste over many happy years of marriage and gatherings. Like crabs, ribs taste better with friends around.  Always add lots of love and conversation. 

Cucumber Relish—Bread and Butter Pickle                               Aunt Lassie Comegys

2 quarts sliced cucumbers

1 teaspoon ground mustard

2 teaspoons turmeric

4 teaspoons salt

4 teaspoons pickling spices (or mustard seed)

2 sweet red, green, yellow, or orange peppers

4 large onions thinly sliced

3 cups sugar

3 cups vinegar

If using pickling spices, it is best to put these in a muslin bag tied at the top with string. (Remove bag before putting pickle into jars.) Put into a large kettle. Bring to boiling, but do not boil. Pack in canning jars.  These will keep in the refrigerator for many weeks without being "canned". Or you may can them. Makes about 6 quarts.

History: Aunt Lassie and my mother called this Cucumber Relish. I think a better name is Bread and Butter Pickle. I started using pickling spices because I did not have any mustard seed. I think they improve the taste. The key to the crunchiness is just bringing it to a boil, but not boiling it. Once boiled, the pickles get soft.