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I'll never forget the wonderful aroma of these spareribs when I was growing up. They have a real old-fashioned flavor. Who can resist when that mouthwatering homemade barbecue sauce clings to every morsel?—Judy Clark, Elkhart, Indiana
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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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.
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