Spareribs and special sauce
Source of Recipe
Nero Wolfe Cookbook
Returning down the hall, I paused for a moment before entering the office to sniff. Fritz, as I knew, was doing spareribs with the sauce he and Wolfe had concocted. [excerpt from Murder by the Book] At lunch Fritz, coming to remove the leavings of the spareribs and bring the salad and cheese, had told Wolfe there was a drop of sauce on his tie, and Wolfe had dabbed at it with his napkin. [excerpt from Eeny Meeny Murder Mo]
4 pounds pork spareribs 1 teaspoon fresh oregano
1 medium onion (or ¼ teaspoon dried leaves)
1 clove garlic 1 tablespoon chopped fresh parsley
1 small green pepper ¼ teaspoon Tabasco
¼ cup olive oil 2 teaspoons dry mustard
½ cup Italian tomato paste ¼ cup Worcestershire sauce
1 teaspoon salt ½ cup water
1 teaspoon fresh basil leaves ½ cup honey
(or ½ teaspoon dried leaves) ½ cup dry red wine
1 teaspoon dried rosemary
Preheat the broiler. Cut the ribs into three-rib sections. Chop the onion, garlic, and pepper, and sauté in heated olive oil until slightly browned. Add the tomato paste, salt, basil, rosemary, oregano, parsley, Tabasco, dry mustard, Worcestershire sauce, water, and honey. Allow to simmer for 20 minutes, stirring occasionally. Add the red wine, and simmer another 15 minutes. Use the sauce to baste the spareribs as they broil (about 30 minutes), but reserve a little to be served hot at the table. (serves 3 to 4)
Reprinted by permission from The Nero Wolfe Cookbook (Cumberland House Publishing)
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