Cotter's Secret Sauce

Last night I sent my mom an email along with a link to my blog posting about the Sweet and Sour Spareribs I cooked last night. I was wondering about the possibility of sharing the Secret Sauce. It was interesting to get an email back from her, with her recollection of the ingredient amounts, vs. the amounts I have in my paper recipe file. I wondered if over the years I may have made a few changes to the amounts. I sent a note back to that effect. It got her wondering, and though not too sure, she now has it on her list to look for when pork shoulder goes on sale and then try it out. She hasn't made it herself for quite some time. And, it was also good to read that she is making some chicken breast cutlets with butternut squash in a sauce for her dinner tonight. I must ask for that squash recipe.

So, here is the unveiling of the secret... Enjoy.

It all starts with spare ribs or port shoulder roast cut in cubes. When I find side ribs on sale, I will usually ask the butcher to cut them into smaller pieces down the middle or even in thirds. I usually get about a kilo (2 pounds or so) and have leftovers.

This would probably serve 4.



Sweet and Sour Spare Ribs - Cotter Secret Sauce

• Two tablespoons melted fat (from browning the meat - so be sure to get meat with some fat content... don’t be tempted to use bacon fat, though, we have done that a few times)
• One to two cloves of garlic (minced) or one or two teaspoons garlic powder
• One tablespoon corn starch
• Four tablespoons soya sauce
• One half cup vinegar
• One half cup sugar (white)

Brown meat evenly over medium heat. Reduce to low until cooked. Transfer the required amount of fat to a small saucepan. Stir in corn starch, vinegar, soya sauce and garlic which you previously mixed smooth in a cup. Add the sugar, keep stiring until thick and clear. You will know if you have made it right if you sniff it and it clears your sinuses, or, you put a bit on a spoon to taste and it makes you cough.

For the first night this is great served with rice - I use white rice for this and yes, I know brown is supposed to be better for me, but the sauce goes best with white rice. I also like to have peas as the vegetable.

There are usually leftovers which I have the second night (like tonight) with a vegetable stir fry and some noodles.