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Barbecued Spareribs

By: Nancy Horsburgh  
"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"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 137 people have saved this

Prep Time:
40 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

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

Directions

  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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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2007 by EILISH40 
I have used this recipe as a barbecue sauce base for years. We prefer it to some others... MORE

 
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