Yesterday morning I sort of sat around mystified, watching as my Aunt Trudy prepared the ribs that she was bringing over for my grandmother’s 91st birthday dinner. I’ve heard of mincemeat, sure…but I don’t know that I’ve eaten it. Honestly, I wasn’t even sure what was in it (according to the label: fruit, mostly, plus beef suet, which is basically fat). But as it turns out, it’s actually very good over ribs - with a little vinegar added in, you get a lovely sweet-and-sour effect.
Anyway, here’s how my Aunt Trudy makes her Mincemeat Ribs:
1. Cut up ribs and cook at 300F for about an hour. Pour off fat.
2. Put a jar of mincemeat in a bowl and thin with a little water and a couple of tablespoons of vinegar.
3. Cook ribs for another couple of hours at 300F, or until the meat is very tender and starting to fall off the bone.