Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel.
Judy Clark Elkhart, Indiana
Tangy Spareribs Recipe
Tangy Spareribs
4 to 5 lbs. pork spareribs
2 Tbsp. butter
1 medium onion, finely chopped
½ cup finely chopped celery
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 Tbsp. brown sugar
2 Tbsp. white vinegar
1 Tbsp. Worcestershire sauce
½ tsp. ground mustard
1/8 tsp. pepper
1/8 tsp. chili powder
Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350 F. for 45 minutes.
Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer for about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.
Drain fat from the roasting pan. Pour sauce over ribs. Bake 45-60 minutes; longer or until ribs are tender. 6 servings
(Recipe for Tangy Spareribs was in tasteofhome.com)
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