barbecued spareribs

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Filed Under:main dish, pork,

Servs: 6  Prep: 40m  Cook: 120m  

"You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario"

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   2 celery ribs, finely chopped
  •   1/8 teaspoon cayenne pepper
  •   1 cup water
  •   1 medium onion, finely chopped
  •   2 tablespoons brown sugar
  •   6 pounds pork spareribs, cut into serving size pieces
  •   1 tablespoon lemon juice
  •   2 tablespoons vegetable oil
  •   2 tablespoons cider vinegar
  •   3 tablespoons Worcestershire sauce
  •   1 cup ketchup
  •   2 tablespoons butter or margarine
  •   1 tablespoon Dijon mustard

Instructions

    1. In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350 degrees F for 1 hour. Meanwhile, in a skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
    2. Drain ribs; brush with some of the sauce. bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce.

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"Very tasty! I usually serve mash potatoes with these chops."
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"After searching the internet for a good Chinese Spareribs recipe and not finding any that caught my eye, I decided to make my own. This recipe is pretty simple, and yields tender, juicy, tangy ribs. In Japan, I cooked this in the fish broiler, but it should be fine on the grill or in the oven."
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"These ribs are perfect for a potluck...I never have leftovers. I've been making family meals since I was 13. Now I love cooking for my husband and two young children. -Sheri Kirkman, Lancaster, New York"
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