Tangy Ribs and Onions Recipe

Tangy Ribs and Onions Recipe
Tangy Ribs and Onions Recipe photo by Taste of Home
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Tangy Ribs and Onions Recipe

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We raised hogs on our farm when I was a child. This recipe was a favorite then...and it still is today.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours

Ingredients

  • 4 pounds spareribs, cut into serving-size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium onions, sliced
  • 1 cup ketchup
  • 3/4 cup water
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper

Directions

Place the ribs in a shallow roasting pan; sprinkle with salt and pepper. Top with onions. Cover and bake at 350° for 30 minutes; drain. Combine remaining ingredients; mix well. Pour over ribs. Cover and bake for 1 hour. Uncover and bake 15 minutes longer. Yield: 4 servings.
Originally published as Tangy Ribs and Onions in Country June/July 1998, p49

Nutritional Facts

16 ounce-weight: 940 calories, 64g fat (24g saturated fat), 255mg cholesterol, 1590mg sodium, 26g carbohydrate (11g sugars, 3g fiber), 63g protein.

  • 4 pounds spareribs, cut into serving-size pieces
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium onions, sliced
  • 1 cup ketchup
  • 3/4 cup water
  • 2 tablespoons vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  1. Place the ribs in a shallow roasting pan; sprinkle with salt and pepper. Top with onions. Cover and bake at 350° for 30 minutes; drain. Combine remaining ingredients; mix well. Pour over ribs. Cover and bake for 1 hour. Uncover and bake 15 minutes longer. Yield: 4 servings.
Originally published as Tangy Ribs and Onions in Country June/July 1998, p49

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