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