Meat Ball and Spare Rib Sauce

Simmer ribs ahead. Glaze just before serving. Cut 1 1/2 lb of fresh spareribs into 2” pieces. Place in pot.

Add:
2 tbsp instant minced onion
2 tsp salt
Cover with water. Simmer covered until meat is tender about 45 minutes. Drain and chill until ready to serve.

Sauce:
1 Oxo beef cube or 1 1/2 tsp oxo bouillon 2 tbsp soya sauce
3/4 cup boiling water 3/4 cup brown sugar
2 tbsp corn starch 1/2 tsp ginger, garlic powder,curry powder
1/4 cup cider vinegar 1/4 tsp cloves

(Dump 1 jar grape jelly at end)

Dissolve oxo cube in boiling water. Stir in cornstarch mixed with vinegar. Add remaining ingredients and cook stirring constantly until sauce thickens. Add spare ribs and cool until glazed and heated thoroughly or ribs may be glazed by baking in 375 oven for about 1/2 hour.

Best Big Batch Tomato Sauce

1/4 cup salad oil 1 12 oz can tomato paste
3 med. onions, thinly sliced 1/4 cup packed brown sugar
3 large carrots, thinly sliced 2 tbsp salt
2 med green peppers, diced 2 tsp oregano leaves
2 med garlic cloves, minced 1 1/2 tsp basil
12 lbs tomatoes, peeled and diced 1/2 tsp pepper


About 3 1/2 hours before serving:

In 8-quart dutch oven or medium heat, in hot salad oil, cook onions, carrots, green peppers, and garlic until tender, stirring occasionally. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to medium low; partially cover dutch oven and cook 2 hours, stirring occasionally. Makes about 9 pints (Each pint is enough to serve over one 8-oz package spaghetti.

To Freeze and use up to 1 year:
Spoon sauce into nine 1-pint freezer proof widemouthed containers or freezer weight plastic bags, leaving at least 1 inch space at top of container. When reheating add a little water to avoid scorching.