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1
In large deep heavy pan bring water and salt to a boil, gradually stir in polenta.
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2
Reduce heat and simmer gently, stirring frequently to prevent sticking till mix is very thick (about 30 min).
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3
Use long handled spoon because mix pops and bubbles and can burn you.
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4
Stir in butter and add in salt if needed.
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5
Butter a deep medium size bowl.
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6
Spoon polenta into bowl and let set for 10 min.
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7
Invert onto a flat plate.
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8
Cut polenta into thick slices and serve warm with Sweet Sour Ribs.
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9
Heat butter and oil in 5 qt Dutch oven over medium heat.
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10
Add in spareribs few at a time, and brown.
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11
When browned remove ribs and set aside.
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12
Add in onion to pan and cook, stirring till soft.
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13
Fold in garlic, tomato puree, 1/3 c. of vinegar, currants, parsley, salt, thyme, allspice, cloves and peppercorns.
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14
Add in ribs, stirring to coat with sauce.
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15
Bring to boil, reduce heat, cover and simmer till meat is fork tender (2 1/2 to 3 hrs).
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16
Skim and throw away fat.
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17
In a small pan, heat sugar over medium heat till it melts and turns medium amber color, remove from heat and gradually stir in remaining vinegar (reheat if necessary).
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18
Stir sugar mix into sauce.
