- 6 pounds pork spareribs
- 1-1/2 cups ketchup
- 3/4 cup packed brown sugar
- 1/2 cup white vinegar
- 1/2 cup honey
- 1/3 cup soy sauce
- 1-1/2 teaspoons ground ginger
- 1 teaspoon salt
- 3/4 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13-in. x 9-in. baking pans. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender.
- Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking. Yield: 12 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Potluck Spareribs(21)
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My whole family really enjoyed these ribs. I used Country Style ribs pork ribs. The sauce was absolutely delicious. I even scooped as much up from the pan as I could so we could add more to the ribs as we were eating them. This recipe will definitely be made a gain. It was very easy and very little work.
They were moist, they were tender, they were juicy and had excellent flavor. That's my husband's quote of these delicious ribs. My MIL loves them, as well. Thanks for sharing this tasty recipe with us. Not difficult to prepare.
This recipe is a keeper! Used 4lbs of meat and 1/2 recipe. Didn't use rack; after 30 minutes had to raise my oven temp to 375; drained liquid after 1 hour; poured sauce over all meat and baked another 30 minutes. It is a lick your fingers good! Thank you Sheri for sharing!
I made these ribs for my husband & I on July 4th. I purchased about 3 1/2 lbs. St. Louis Style ribs & made 1/2 recipe of the sauce. I did not put them on a rack to bake them for the 1 1/4 hrs., I drained them well before adding the sauce, the finished ribs were not greasy!! These ribs are soooo good. The sauce is just excellent, I made it exactly as written and would not change a thing. I reheated the leftovers in the oven and they were even better. Thanks, Sheri, for this great easy recipe.
I made this exactly as stated and it was wonderful!! I think next time though, instead of cooking the meat an initially 1-1/4 hours, I would increase that time to 1-1/2 hours to increase tenderness.
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