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Tangy Spareribs

Tangy Spareribs
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
6 ServingsPrep: 30 min. Bake: 1-1/2 hours

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.
© Taste of Home 2013

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Tangy Spareribs (continued)

Nutrition 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.
© Taste of Home 2013