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Tangy Spareribs Recipe

Tangy Spareribs Recipe photo by Taste of Home

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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

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Tangy Spareribs Recipe

Prep: 30 min. Bake: 1-1/2 hours

Yield: 6 Servings

30 90 120

Ingredients

4 to 5 pounds pork spareribs
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup finely chopped celery
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1/8 teaspoon chili powder

Directions

Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° 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 roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender. Yield: 6 servings.

Nutritional Facts 1 serving equals 318 calories, 17 g fat (7 g saturated fat), 94 mg cholesterol, 478 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.

Originally published as Tangy Spareribs in Taste of Home June/July 1995, p35

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Reviews for Tangy Spareribs

Tangy Spareribs

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Reviewed on Sep. 24, 2012 by twodogs16

I saw this recipe in the Oct. 2012 Taste of Home Mag. It sounded good But it is anything like (Tangy). I`m sorry but I`m going to say good but NO TASTE! I`ll go back to BABY RAY`s Sorry!

Reviewed on Oct. 20, 2010 by brat85

The taste is like a mild sweet-tangy bar-b-que. I didn't use the butter nor saute the onion & celery but I did put all the ingredients (except the meat) in a saucepan and heated it through for about 5 to 10 minutes. I put the spareribs in the bottom of the slow-cooker then poured the sauce over the meat; set the cooker on high for 5 hours. The meat fell off the bones. Even my mother, who is a very picky eater, asked me to keep the recipe and make it again.

Reviewed on Jul. 23, 2009 by pmcdermott

I learned from an Asian chef that the best way to prepare ribs is to steam them before grilling them. It makes them extremely tender.

Reviewed on Jul. 23, 2009 by John_Kim

Ribs are cooked in oven or barbued by inderect heat.