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I'll never forget the wonderful aroma of these spareribs when I was growing up. They have a real old-fashioned flavor. Who can resist when that mouth-watering barbecue sauce clings to every morsel?
4 to 5 pounds pork spareribs
1 medium onion, finely chopped
1/2 cup finely chopped celery
2 tablespoons butter or margarine
1 cup ketchup
1 cup water
1/4 cup lemon juice
2 tablespoons vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1/8 teaspoon chili powder
Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour. Meanwhile, in a medium saucepan, sauté onion and celery in butter for 4-5 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil; reduce heat. Cook and stir until slightly thickened, about 10 minutes. Remove from the heat. Drain fat from roasting pan. Pour sauce over ribs. Bake 1-1/2 hours longer or until meat is tender.
Judy Clark
Elkhart, Indiana
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