Recipe: Glazed Sweet-Sour Spareribs

the appetizer:

Falling Off the Bone by Jean Anderson includes recipes like Glazed Sweet-Sour Spareribs; Crofter's Lamb and Potato Pie; and Bavarian Rouladen.

Glazed Sweet-Sour Spareribs

Makes 4 to 6 servings

I suppose you might call these barbecued spareribs, but they're a long way from true barbecue cooked long and slow over hickory coals. No matter. These ribs are succulent and full of flavor. The perfect accompaniments? Coleslaw and fresh-baked corn bread.

6 pounds meaty spareribs, divided into 2- or 3-rib widths
Cold water to cover ribs by about 1-1/2 inches
1 teaspoon salt
7/8 cup cider vinegar (1 cup minus 2 tablespoons)
1/2 cup (1 stick) unsalted butter
1/3 cup firmly packed light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon tomato ketchup
2 tablespoons soy sauce, preferably a dark Asian one
3/4 teaspoon freshly ground black pepper
1-1/4 to 1/2 teaspoon ground hot red pepper (cayenne), or to taste

1. Place ribs, water, and salt in a large heavy Dutch oven, bring to a boil over moderate heat, reduce heat till water barely bubbles, cover, and simmer until ribs are tender—1-3/4 to 2 hours.

2. Meanwhile, combine remaining ingredients in a small, heavy, nonreactive saucepan, and cook over low heat, stirring constantly, just until butter melts and sugar dissolves—3 to 5 minutes. Taste for cayenne and adjust as needed. Set off heat, cover, and reserve.

3. When ribs are tender, preheat broiler. Lift ribs from Dutch oven and arrange in a single layer in a very large shallow nonreactive roasting pan. Brush well with the reserved sauce. Discard Dutch oven liquid.

4. Slide pan into broiler, setting about 5 inches from heat, and broil until brown—5 to 6 minutes, brushing at half-time with more sauce. Remove ribs from broiler, turn, and brush flip-sides generously with sauce. Broil 5 to 6 minutes longer, again brushing with sauce at half-time. Don't be stingy.

5. When ribs are glistening and brown, arrange on a heated large platter and spoon any remaining sauce over ribs.