Wednesday fried my brain.  We had bridge here and when I went to make dinner, I just couldn’t concentrate on a recipe so I made the broccoli quiche in the refrigerator.  I needed something in a hurry as we had group dance Wednesday night.  I forgot I wanted to use the quiche after painting on Thursday.  Wednesday night we were told to watch out for severe weather and wind.  Thursday morning looked terrible so I pulled ribs out of the freezer without reading the recipe feeling I would not be able to go to painting.  By 2:00 PM the weather had cleared without incident and I went on to class.  I got home from painting and found out I was to make a marinade and let it sit for 1-2 hours.  I quickly made it, put it on the ribs and it sat for 1 hour.  Then I read on.  

Ingredients:

3# pork spareribs, cut into serving pieces

1 10oz. jar plum jelly (talked to my oriental market guy and he said they meant plum sauce.)

1/3 C dark corn syrup

1/3 C soy sauce

1/4 C chopped green onions

2 cloves garlic, minced

2 t ground ginger

Directions:

1. Preheat oven to 350 degrees.
2. heat ingredients for marinade in medium saucepan until hot.
3. Pour heated marinade over ribs and marinate for 1-2 hours.
4. Place ribs on a rack in a large foil-lined broiler pan.
5. Bake in the oven for 1 hour, turning occasionally and basting with marinade.

It serves 4 to 6, but Jim was so hungry by the time dinner got on the table that he ate them all.  That is because he sat here all day and couldn’t make himself lunch.  Boy was he grumpy even though he and Jo polished off a whole bowl of almonds waiting for dinner.  I had a baked potato and asparagus as sides.  We had a bottle of The Stand from Paso Robles CA.  It is a Syrah.  

This recipe comes from an old cookbook that I bought ages ago in NC called Even More Special.  You can save the marinade in the freezer to use again.   You must foil line the broiler pan unless you have a power washer to clean it.  It drips off the ribs and cooks rock hard in the pan.