Swedish Spareribs

This might sound strange, but it's really good, and everybody in my family eats it right up. I'm on an easy meal kick, and this definitely fits the bill. I'm writing the recipe on the blog during my cooking time because it's all ready to go. I love to take a break from chicken every now and then, and this has a unique flavor. It uses a lot of allspice, but if you get it in bulk from Winco it's cheap. Even without being in bulk it's not too bad.

We eat this over rice. It's got a sauce, though it's just broth. You could thicken it, but I never have. It's still good leftover, and also makes a killer sandwich when heated up on a skillet.

This comes from allrecipes.com, though the crockpot portion is from me. Serves 6, supposedly.

1/2 teaspoon ground black pepper
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons ground allspice
2 pounds country style pork ribs
1/4 cup butter
1 (10.5 ounce) can beef broth

Directions
1.In a small bowl, mix together the pepper, sugar, salt and allspice. Sprinkle the spice mixture generously over each rib.

2.Melt butter in a large skillet over medium-high heat, but be careful not to burn. Brown ribs on all sides in the butter. (Stop here if doing the crockpot option.) Pour in the beef broth, cover, and reduce heat to low. Simmer for about 1 1/2 hours, or until ribs are fork tender. Do not remove the lid from the skillet during cooking.

Crockpot option: After browning the ribs, place the ribs in a crockpot. Pour the butter on top (the butter from the skillet you just browned the ribs in). Pour in the beef broth. For yummiest results pour the beef broth into the pan the ribs just got browned in, swish it around to get all of the deliciousness off the bottom, then pour it in the crock pot. Cook on low for around 3 hours, or on high for around 2 hours. This is not exact, just watch them. Keep in mind that they will be cooked through but slightly rubbery at first, and additional cooking will make them tender. Extremely tender. Yummm . . .