Monty’s Spare Ribs (this recipe was created by Dexter Lewers who operated Dex’s Rib House at the now demolished, Cherry Bank Hotel on Burdett St. in Victoria during the late 1950’s early 60’s).
Cut spareribs in serving pieces. Steam with water to cover, 1/2 tsp. each pepper and salt, 3 cloves garlic and 2 bay leaves. Steam until tender and then drain off water.
Sauce:
1 bottle of tomato ketchup, 1/4 tsp. dry mustard, 2 tbsp. vinegar, 3 tbsp. brown sugar, 2 cloves of garlic chopped very fine, a little salt and pepper and 1/2 tsp. oregeno.
Brush the sauce onto the ribs and either barbecue or put in the oven and broil carefully, turn and broil again. Serve over steamed rice with a salad and a bowl with a slice of lemon squeezed in it to dip your fingers as you will need your fingers to enjoy this.
The Cherry Bank hotel was home to many elderly citizens who lived on the top floor. The rib house had red checked table cloths and bibs were provided for those enjoying those ribs. Dexter Lewers was uncle to my husband, Richard.
Submitted by Ellen Lewers mrslewersfarmhouse@shaw.ca
