Serves: 6
Total Calories: 811

2 3/4 pounds pork spare ribs cut in individual pieces (about 12 ribs)
1 (14-ounce) bottle ketchup
1 cup orange juice concentrate
1/2 cup brown sugar packed
1/4 cup lemon juice
1/4 cup cider vinegar
3 tablespoons dried minced onion
2 tablespoons mustard prepared
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon basil dried basil leaves, crushed
1/4 teaspoon garlic powder

At least 2 hours or up to 24 hours before serving:

Place ribs in a 4-quart saucepot. Cover with hot water. Over high heat, bring to a boil. Skim residue from surface as it rises. Reduce heat to low, cover and simmer for 30 minutes. Remove meat from liquid and place in a single layer in a 13 x 9 x 2-inch baking pan.

Meanwhile, place catsup in a 2-quart saucepan. Rinse catsup bottle with orange juice and pour into saucepan. Stir in brown sugar, lemon juice, vinegar, onion, mustard, salt, oregano, basil and garlic powder until blended. Over medium-high heat, bring to a boil. Pour over ribs in baking pan. Cover with foil. If making ahead, refrigerate up to 24 hours.

Bake, covered, in a preheated 350° oven for 1 hour. Uncover and bake 15 minutes longer. Remove ribs from sauce. Serve remaining sauce separately.

Nutritional Facts:

Serves: 6
Total Calories: 811
Calories from Fat: 513

More Recipes from the Make And Take Cookbook Cookbook:
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Deep-Dish Pork Pie
El Paso Pasta Bake
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Hawaiian Franks
Irish Eggs
Italian Goulash With Noodles
Monterey Beef Enchiladas
Orange Barbecued Ribs
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Salmon Crepes
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