Recipe
Classic Barbequed Spare Ribs
These are the ribs for people who believe the sauce should simmer, not squeeze from a bottle: country pork ribs cooked until tender, then finished in a from-scratch barbeque sauce of ketchup, Worcestershire, vinegar, brown sugar, chili powder and celery seed that thickens right in the pan. Two hours start to finish, six servings, and a sauce recipe you'll reuse on everything.
Ingredients
5 | country pork ribs |
|---|---|
2 | cups boiling water |
1 | cup catsup |
1⁄2 | cup Worcestershire sauce |
1⁄4 | cup vinegar |
1⁄4 | cup brown sugar |
1 | teaspoon celery seed |
1 | teaspoon chili powder |
1 | teaspoon salt |
| • | ground pepper |
1⁄2 | cup minced onion |
1 | lemon, sliced thin |
| • | hot sauce |
Instructions
| 1. | Preheat the oven to 350°F (175°C). |
|---|---|
| 2. | Bake 5 lbs. country pork ribs in a 9x13x2" pan, on their own, for 45 to 60 minutes. |
| 3. | While the spareribs are baking, combine the boiling water, catsup, Worcestershire sauce, vinegar, brown sugar, celery seed, chili powder, salt, pepper, minced onion, lemon slices, and hot sauce in a saucepan. Simmer the sauce. |
| 4. | Once the spareribs are baked, drain any excess liquid and add the prepared sauce to the ribs. Baste the ribs frequently. |
| 5. | Continue baking at 350°F (175°C) until the ribs are tender and the sauce thickens. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 1341.5 kcal |
| Protein | 89.5 g |
| Fat | 96.1 g |
| Carbohydrates | 27.1 g |
| Fiber | 1.3 g |
| Sugar | 20.8 g |
Published on Aug 07, 2024 by Luminița