Roast Spareribs
Pork spareribs
Powdered sage (may be
Salt and pepper omitted)
Flour
Minced onion
Bread-crums
Butter, fat or cooking oil
Trim the ends of the ribs neatly, crack them across the middle, and sprinkle with salt and pepper. Cover the meat with greased paper and leave this paper on until the meat is half done; then remove the paper and dredge the meat with flour. In ten minutes, baste with butter, fat or cooking oil, and afterward baste every fifteen minutes with the gravy. This is a necessity, as this meat is very dry. Just before taking the pork from the oven, strew its surface with bread-crums mixed with the seasonings. Cook five minutes, and baste once more. Make the gravy as directed for roast leg of pork, strain, and pour it over the meat, or serve in a gravy-dish.