Carole Lombard's Barbecue Spareribs
Lombard in a late 1930s publicity shot. Denise Tidwell Collection.
Here is a dish that I am sure everyone will like, and it doesn't require any course in cooking to prepare, if you follow the directions. Hot, it is swell, and when coldówell, you'll just want to make enough to have a nibble, later.
3 to 5 lbs. spareribs
1/2 c. soy sauce
3/4 c. honey
2 tsp. prepared mustard
1 clove garlic
1/4 c. water
2 Tbs. flour
Combine one-half cup soy sauce, three-fourths cup honey, two teaspoons prepared mustard and one clove of finely chopped garlic. Mix well together. Place three to five pounds of spareribs in a roasting pan, pour the sauce over the ribs, cover and place in oven. Bake at three hundred degrees for two hours or more. Remove ribs from the pan (be sure to stir occasionally while cooking to make sure all the ribs are covered with the sauce). Drain off all the fat, with the exception of about two tablespoons. Add one-fourth cup of water to the remaining liquid and cook on top of the stove until well-blended, then add two tablespoons of flour mixed with a little water and cook until the sauce is thickened. Replace the spareribs in the pan with the gravy, and stir. Return to oven to keep hot until serving time.
From What actors eat--when they eat, by Rex Lease, Los Angeles, House Publishers, 1939.