From the Ladies Auxiliary to the Royal Canadian Legion "The Best in Cooking" Cookbook - Date Unknown
2 1/2 to 3lbs ribs
3/4c brown sugar
3/4c vinegar
1 c ketchup
2 tbsp lard
2tbsp flour
2 tbsp soya sauce
Have your local butcher cut ribs in inch wide strips. Then cut up ribs, put them in a paper bag with 3 Tbsp flour and sprinkle with salt. Shake bag until all ribs are well floured. Melt lard in large skillet, put ribs in and gry until brown, barely cover with water and let simmer for approximately 3/4 of an hour.
Add sugar and vinegar and a bit more water if necessary, simmer for another 3/4 of an hour, stirring occasionally. Add ketchup and soya sauce and continue cooking for 15 to 20 minutes. Serve with hot buttered rice.
Orpha Erickson
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