Pork

Em’s Spare Ribs/Pork Chops

So my Aunt made a cookbook several years ago that I have always wanted a copy of. It’s not something that she published, so she has to specifically have it printed in order for anyone to get a copy. This year for Christmas, my copy arrived! It is pretty much the best gift she could have given me. She also knit me a hat and gave me this awesome ceramic mug with a slot to keep your hand warm when you hold it. She gives me such gems for gifts!

I got sidetracked, but this recipe comes from her cookbook. My mom has the recipe too, and she used to make this fairly often. The recipe is called Em’s Spare Ribs. I have no idea who Em is, but hopefully she doesn’t mind that we tend to use it for pork chops instead of ribs. Pork chops are much cheaper than ribs, so it is nice that they can be used interchangeably with this recipe. It is super simple and quick. As usual, I used boneless pork chops.
I served this with white rice, bread, cole slaw (the HEB mix), and some rosemary garlic red potatoes. For the potatoes, I peeled a small strip from the center of each potato so that the flavours would soak in a bit while baking. Drizzle about 1/4 cup olive oil over them and add 4 cloves of minced garlic and 1 tsp dried rosemary. I also sprinkled some garlic salt on top, but I really like garlic. Usually I would put potatoes in the oven at a higher temperature, but I just put them in with the pork at 325 for 45 minutes to an hour. If you use a higher temperature, they will most likely finish in about 30 minutes.
Em’s Spare Ribs/Pork Chops
1 cup catsup (I never know what the correct spelling of this is, but this is how my Aunt has it)
1 cup cold water
1/2 cup worcestershire sauce
1 tsp chili powder
1 tsp salt
1 or 1/2 chopped onion (I used 1/2)
2 tsp brown sugar
Mix all together and pour over ribs or pork chops. Bake at 350 for 2 hours. It’s as simple as that! The recipe does not specify the amount of meat, so I just went with 4 boneless pork chops. I cut the recipe in half too because I did not have enough of everything to make it in full. I found that there was not quite enough sauce though, so I would just stick to doing the whole thing and end up with a little extra.

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