I called in at my butchers this morning and after ordering my usual 150 grams of boiled ham and 4 german sausages [Bratwurst] my eyes wondered along the row of meats until I came to a  stack of pork spare-ribs. My mind took over and suddenly I was back in the fifties, the ‘good old days’? To be precise it was the late 40’s/early 50’s when a lot of consumables were scarce or non-existent  and various food items were rationed.

 At home we had one of those big old fireplaces where my mother often did a lot of cooking and baking on. It was also our only source of heating and in winter time we would be gathered round the coal fire, playing, talking, reading or just listening to our old and reliable Philips radio, mono of course. One of my favourite suppers was thick sliced white bread toasted on the open fire and then covered with a generous spreading of dripping. Together with a few spare-ribs it was mouth-watering and appetising, and therein lies my problem because after buying the spare ribs I realised I had’t a clue on how best to cook and serve them. All I know is they were cooked in water and for how long, at what temperature and what spices and seasoning to add, if any, I just do not know. The last time I ate them was more than fifty years ago and I would love to give my wife a big surprise this coming weekend. Any suggestions and tips would be much appreciated. 

Can you help me please?