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4 Servings1/4 cup CRISCO Oil 3 to 4 pounds pork spareribs, cut into serving-size pieces 1/2 cup onion, finely diced 1/3 cup celery, finely diced 1/4 cup finely grated carrot 1/3 cup catsup 1/4 cup packed brown sugar 1 tablespoon prepared mustard 1-1/2 teaspoons chili powder 1/2 teaspoon salt 1/4 teaspoon cayenne Preheat oven to 350ºF. Heat Crisco Oil in large skillet. Add ribs. Brown over medium-high heat. Remove ribs from skillet; set aside. Discard drippings, reserving 2 tablespoons in skillet. Arrange ribs in 13 x 9-inch baking dish. Cover dish with aluminum foil. Bake at 350ºF, 1 hour. Meanwhile, heat 2 tablespoons reserved drippings in skillet. Add onion, celery and carrot. Sauté over moderate heat until tender. Stir in remaining ingredients. Simmer, stirring occasionally, about 5 minutes. Drain ribs. Baste generously with sauce. Re-cover with aluminum foil. Bake at 350ºF, 30 to 60 minutes, or until tender. |
