COOKING BY THE SIXES!

As I was browsing through the food ads in our local paper this week, I noticed that a couple of the markets are running a special on Beef Ribs and Pork Ribs. So, today I'm going to share a favorite recipe with you. This recipe has been passed down through at least three generations and perhaps more.

There may be some of you out there that think Ribs must be prepared on the backyard Bar-B-Q, and many people do just that. However, this recipe is cooked on the stove top and therefore can be enjoyed any time of the year--even when the weather prevents you from using that outside Bar-B-Q.

This is a Rib recipe that even those few people that don't like Ribs will love.

A few years ago, when I was making Custom Knives, a photographer from a national magazine was visiting with us. He was here to do a series of photos for a article about me and my knives and we invited him to stay for dinner. We were preparing this Rib Recipe for dinner, but he informed us that he HATED Ribs and asked if there was anything else that we could fix for him to eat. Well, after much convincing, we finally persuaded him to give the Ribs a try--with the promise that, if he didn't like them, we would be happy to serve him something else.

In short, after the first bite or two, he was hooked and not only asked for seconds,went back for a third helping of Ribs.

We made a believer out of him and of course had to give him a copy of the recipe. So if you think that you don't like Ribs, give this recipe a try--I'm sure you won't regret it. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< NOTE: The recipe calls for racks of Ribs that are cut and separated and that's a fine way to prepare the Ribs. However, I like to use "Country Style Ribs" because they tend to have more meat and less bone. You can also use a combination of the two cuts of Ribs. Either way is fine. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

GRANDMA'S RIBS BY THE SIXES

6 Pounds Pork Spare Ribs (Cut and Separated)(Beef Ribs can be substituted, but Pork is best)

6 Cups Tomato Catsup

6 Tablespoons Worcestershire Sauce

6 teaspoons Powdered Yellow Mustard

6 Tablespoons Brown Sugar

6 Tablespoons Lemon Juice

6 teaspoons Vinegar (Cider Vinegar is Best)

6 Cloves Fresh Garlic (Minced)

6 Heaping Tablespoons Minced Onion

6 Cups Water

In a LARGE pot, brown the Ribs on all sides. Add all the other ingredients beginning with the Tomato Catsup and the Water. Stir, to completely mix all the ingredients. When the Sauce begins to bubble, lower the heat to a fast simmer and cook until the Ribs are completely cooked. You will know when this point is reached when the meat begins to separate from the bones. Turn the Ribs occasionally to prevent scorching them.

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