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Barbecued Spareribs Recipe

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You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario

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Barbecued Spareribs Recipe

Prep: 40 min. Bake: 2 hours

Yield: 6 Servings

40 120 160

Ingredients

6 pounds pork spareribs, cut into serving-size pieces
2 tablespoons canola oil
1 medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons butter
1 cup water
1 cup ketchup
3 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/8 teaspoon cayenne pepper

Directions

In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour.
Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce. Yield: 6 servings.

Nutritional Facts 1 serving (1 pound) equals 992 calories, 73 g fat (26 g saturated fat), 265 mg cholesterol, 870 mg sodium, 20 g carbohydrate, 1 g fiber, 63 g protein.

Originally published as Barbecued Spareribs in Taste of Home August/September 2003, p35

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