Oven-braised BBQ Pork Country Style Ribs

This recipe originated from Gourmet Magazine in the 80s, if I am not mistaken.  But over the years I have revised and adapted it to my taste.  The original recipe called for 12 pounds of spare-ribs which is a little much for a small family.  The following recipe will serve a family of four with leftovers.

Ingredients:

Sauce:
2 cup chopped onions (about 2 medium onions) – 1
6 garlic cloves, microplaned – 3
1/2 stick of butter – 1 tbsp
3 tbsp canola oil – 1 tbsp
1-1/2 cups tomato puree or chopped  (about 3-4 Roma tomatoes or 14 oz canned tomatoes) – 2 chopped tomatoes
1 cup firmly packed brown sugar – 1/4 cup
1/3 cup soy sauce – 2 tbsp
1/3 cup rice vinegar – 2
3 tbsp chili paste (chili olek with or without garlic)

Meat:
3-4 lbs country-style or regular spare-ribs, cut into strips with the bone in the middle. You can also have the butter cut the rib down the middle lengthwise and then cut the rib into pieces with the bone in the middle.  This makes the individual ribs shorter and easier to serve.

To make the sauce, add the butter and oil in an oven-proofed dutch oven which can accomodate all the spare ribs in one layer, or a little more.  Let the butter melt and add the chopped onions and saute until translucent.  Add the minced garlic and saute for another minute and add the pureed tomatoes, brown sugar,soy sauce and vinegar and the chili paste.  Allow to simmer for 20 minutes.  Add 1 cup water and bring it to a simmer.  Add the ribs, carefully packing and arranging them in one layer, if possible, and add enough water to just cover.  Gently bring it to a simmer, cover, and placed it in a 275 degree F ore-heated oven for about 2 hours.  After about 2 hours the ribs should be fork-tender and almost falling apart but still maintaining its shape.  DO NOT stir or the ribs will break apart and becomes a mess!

This dish is best made a day ahead and gently reheated.  If the sauce is too watery, gently remove the tender ribs and keep warm, and turn up the heat to reduce the sauce until syrupy.  Leftover sauce is excellent for making rigatoni or spaghetti, or slathered over roast chicken.