We raised hogs on our farm when I was a child. This recipe was a favorite then...and it still is today.
- 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
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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