Bones are basic around Halloween

What makes people visually recognizable as people? Lots of things, really — one of the most basic of which is our structure.

And what defines our structure?

Why, bones of course.

That’s right — “dem bones” are the underpinnings that define “heads and shoulders, knees and toes.”

Give or take a couple of limbs, animals have similar structure – legs and arms (or four legs), toes, bodies, heads — all with bones underneath. Yet, because of size, structure and general appearance a glance tells us the difference between a dog, a Guinea pig, a cow and Uncle Stanley or Aunt Maude. (Although if Aunt Maude wore her fur coat year ‘round she could be mistaken for the cow or a very large dog.)

Everyone knows what’s meant when a house is said to have “good bones.” It can have a plain or fancy appearance on the outside, but a house with good bones always has a solid structure underneath. If a house has good, solid bones, you can add, subtract or switch around its components and still have a solid structure that will serve you well for many years.

That house might have two deciduous trees in front — but what kind? An oak tree doesn’t look the same as a maple or a honey locust — especially in winter, when there are no leaves to obscure its trunk and branches. Each kind of tree has variations in its structure that define its shape and tell us what to call it (Bradford pear, crabapple, sycamore).

Around Halloween bones call attention to their skeletal selves by hanging around in trees, on front doors and draped around the bodies of various sizes and shapes of candy-seeking hobgoblins. Despite the differences in peoples’ surface appearance, it seems that all skeletons look pretty much the same after all.

What’s an appropriate meal to serve with Beggars’ Night right around the corner? What could be more in tune with ghosties and ghoulies and things that go bump in the night than a big platter of spare ribs?

Bwa-ha-ha-ha!!

Dig in.

MANDARIN

PORK RIBS

3 plums, canned or fresh

1 6-ounce can mandarin oranges with juice

3 tablespoons brown sugar

1/3 cup chili sauce

Dash liquid smoke

Dash garlic salt

1/2 teaspoon salt

Dash white pepper

Dash Worcestershire sauce

2 tablespoons soy sauce

1/4 teaspoon minced fresh ginger

4 pounds lean, meaty pork ribs

Puree the first 11 ingredients. Place in a medium saucepan and simmer for 10 minutes. Set sauce aside.

Preheat oven to 325 degrees.

Remove any excess fat from ribs. Place on a rack in a roasting pan with a small amount of water in the bottom. Cover and bake 2 hours.

Uncover and remove any excess water from the bottom of the pan. Continue baking uncovered for about 15 minutes on each side, basting frequently with prepared sauce.

Ribs should be crisp and glazed. Serve on a large platter. Serves four to five.

Linda Conway Eriksson can be reached by e-mail at ieatatmoms@gmail.com.