Western Pork Spare-Ribs

Preparation info
  • Serves


    • Difficulty


Appears in
The Cooking of the USA

By Patricia Lousada

Published 1993

  • About

Spare-ribs of pork have been popular in America for a long time and happily they are now easy to find here. They can be cooked outdoors and basted with the sauce or done in the oven, which is often more convenient. The sweet–sour sauce coats the ribs with a dark shiny glaze and gives the meat a spicy flavour. The best way to eat them is with your fingers – messy but delicious. Allow at least 12 oz (350 g) meat per person, as there is a lot of bone. Serve with rice and a green vegetable, suc