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Baked Barbecued Spareribs

 Baked Barbecued Spareribs
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 ServingsPrep: 40 min. Bake: 2 hours

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.

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Baked Barbecued Spareribs (continued)

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.