Here’s a fun retro recipe from the 1950s that can be done without a grill. Barbecues became very popular in the 1950s. There were a number of factors in that decade that contributed to the phenomenon. One factor was the increasing prosperity of Americans. After certain deprivations during the Depression and the World War II years, the 1950s brought a celebration of meat. Also, people moved from the cities into the suburbs, where the houses often had a little bit of land, including enough for a backyard barbecue. Dining in places outside of a kitchen or formal dining room became popular. However, the weather in many parts of the country during different times of the year, doesn’t really make outdoor dining possible or pleasurable. This dish doesn’t have to be for a rainy, cold, or snowy day; it’s really a recipe for any day you can’t (or don’t want to) cook outside. It would go well with some coleslaw and mashed potatoes.
3 lbs. pork spareribs, cut between ribs
2 cups Ketchup
1 cup chili sauce
1 cup onions, chopped
2 cloves garlic, minced
4 Tbs. lemon juice
¼ cup apple cider vinegar
2 Tbs. brown sugar
1 Tbs. soy sauce
Salt and pepper to taste
Preheat the oven to 325 degrees. Prepare the ribs and place them in a large shallow pan.
Put all of the ingredients except the ribs into a saucepan and bring to a boil. Simmer for about ½ hour or until it thickens. Pour the sauce over the ribs and cover with aluminum foil. Bake for 1-½ hours. Uncover. Skim fat from the sauce. Return uncovered to the oven and bake at 450 degrees until the ribs are browned but not dry and the sauce reduced.
If you are interested in recipes from the 1950s, please consider this: Betty Crocker’s Picture Cook Book