Vic's Spare Ribs

Sometimes the simplest recipes hit the hardest.

Vic’s approach to spare ribs keeps the ingredient list short and lets the slow cooking do the heavy lifting.

Two pounds of pork ribs get cooked low and slow until the meat is fall-off-the-bone tender, then simmered in a sauce built from sweet and sour base, curry powder, chili powder, and a splash of vinegar.

That combination of tangy sweetness and warm curry spice creates a sticky glaze that clings to every rib.

With just six ingredients and a couple of hours, you’ve got a platter of ribs that taste like you spent all day in the kitchen.

Kitchen Tips

• Cook the ribs slowly before adding the sauce. Rushing this step means tough, chewy meat.
• The vinegar balances the sweetness. Taste the sauce after simmering and add a bit more if you like a tangier finish.
• Serve over steamed rice to soak up every drop of that curry-laced sauce.