May 12, 2010

Barbecued Spareribs

main dish, Pork, ribs

Presented by

41 ratings

Prep time: 70 minutes
baking time 30 minutes
Servings: 6
Partner: Zesty Corn-on-the-Cob

Grandma learned not to use her good cloth napkins when she served these saucy ribs.

Ingredients

5 pounds pork spareribs, cut into 6 sections
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
2/3 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/2 teaspoon hot pepper sauce

Directions

1

Combine spareribs and enough water to cover in a large saucepan. Bring to a boil over high heat. Reduce heat to low. Simmer until ribs are no longer pink, about 25 minutes; drain.
2

Heat vegetable oil in a large skillet over medium-high heat. Sauté onion and garlic in hot oil for 5 minutes.
3

Add the ketchup, brown sugar, vinegar, Worcestershire sauce, dry mustard and hot pepper sauce to onion mixture in skillet and mix well.
4

Reduce the heat to low. Simmer sauce, stirring frequently, for 30 minutes.
5

Preheat the oven to 375ºF.
6

Brush barbecue sauce over both sides of ribs. Arrange ribs on a rack in a baking pan. Bake, basting with sauce and turning every 5 minutes, for 30 minutes.

Grandma's Secret Trick

For well-trimmed, easy-to-eat ribs, Grandma boiled the uncut spareribs and let them cool slightly. Then she trimmed and discarded the skin from the back of the ribs. She cut the spareribs into sections after she boiled them because removing the skin makes the ribs easier to cut.