Cola Barbecue Ribs

August 17, 2013 Leave a Comment
Cola Barbecue Ribs

Cola Barbecue Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Enjoy the smoky goodness of a summer barbecue all year long by preparing these moist and tender ribs, inclement weather or not.

               Karen Shuck                                                       Edgar, Nebraska

 

Cola Barbecue Ribs Recipe

Cola Barbecue Ribs

¼ cup packed brown sugar

2 garlic cloves, minced

1 tsp. salt

½ tsp. pepper

3 Tbsp. Liquid Smoke, optional

4 Lbs. pork spareribs, cut into serving pieces

1 medium onion, sliced

½ cup cola

1 ½ cups barbecue sauce

In a small bowl, combine the brown sugar, garlic, salt, pepper and Liquid Smoke if desired; rub over ribs.

Layer ribs and onion in a greased 5 0r 6 qt. slow cooker; pour over ribs.  Cover and cook on low for 8-10 hours or until ribs are tender.  Drain liquid.  Pour sauce over ribs and cook 1 hour longer.       4 servings

 

(Recipe for Cola Barbecue Ribs was in tasteofhome.com)

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Potluck Spareribs

July 18, 2013 Leave a Comment
Potluck Spareribs

Potluck Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes

at www.tasteofhome.com

 

These ribs are guaranteed pleasers at potlucks.  I always bring home an empty dish.

              Sheri Kirkman                                                                                     Lancaster, New York

 

Potluck Spareribs Recipe

Potluck Spareribs

6 lbs. pork spareribs

1 ½ cups ketchup

¾ cup packed brown sugar

½ cup white vinegar

½ cup honey

1/3 soy sauce

1 ½ tsp. ground ginger

1 tsp. salt

¾ tsp. ground mustard

½ tsp. garlic powder

¼ tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13×9 inch baking pans.  Cover tightly with foil.  Bake at 350 F. for 1 ¼ hours or until meat is tender.

Remove racks; drain and return ribs to pans.  Combine the remaining ingredients; pour over ribs.  Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally.  Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking.          12 servings

(Recipe for Potluck Spareribs was in www.tasteofhome.com)

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Sweet and Sour Spareribs

July 2, 2013 Leave a Comment
Sweet and Sour Spareribs

Sweet and Sour Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Just the tempting aroma of these ribs reminds me of many simple but delicious meals mom made.  Dad especially loved these tender tasty ribs with their thick, tangy sauce.  Mom liked them because the sauce was no fuss to make.

                Ruth Ann Stelfox                                                                              Raymond, Alberta

 

Sweet and Sour Spareribs Recipe

Sweet and Sour Spareribs

5 to 6 lbs. pork spareribs or pork loin back ribs

½ cup sugar

½ cup packed brown sugar

2 Tbsp. cornstarch

1 cup ketchup

2/3 cup cider vinegar

½ cup cold water

Place ribs on a rack in a large shallow pan.  Bake, uncovered, at 350 F.  for 1 ½ hours.

Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth.  Bring to a boil.  Cook and stir for 1-2 minutes or until thickened.  Remove ribs and rack from pan.  Drain and discard fat.  Return ribs to roasting pan; drizzle 1 ½ cups sauce over ribs.  Bake 3 minutes longer.  Cut ribs into serving-size pieces; brush with remaining sauce.

 

(Recipe for Sweet and Sour Spareribs was in tasteofhome.com)

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Tangy Spareribs

May 26, 2013 Leave a Comment
Tangy Spareribs

Tangy Spareribs

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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