Tangy Spareribs Recipe
Tangy Spareribs Recipe photo by Taste of Home

Tangy Spareribs Recipe

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I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. —Judy Clark, Elkhart, Indiana
TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours
MAKES: 6 servings


  • 4 to 5 pounds pork spareribs
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1/2 cup finely chopped celery
  • 1 cup water
  • 1 cup ketchup
  • 1/3 cup lemon juice
  • 2 tablespoons brown sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon pepper
  • 1/8 teaspoon chili powder

Nutritional Facts

1 serving equals 318 calories, 17 g fat (7 g saturated fat), 94 mg cholesterol, 478 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.


  1. Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes.
  2. Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer for about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.
  3. Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender. Yield: 6 servings.
Originally published as Tangy Spareribs in Taste of Home June/July 1995, p35

Nutritional Facts

1 serving equals 318 calories, 17 g fat (7 g saturated fat), 94 mg cholesterol, 478 mg sodium, 15 g carbohydrate, 1 g fiber, 27 g protein.

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Reviewed Nov. 17, 2013

I made these last night using baby back ribs I had in the freezer instead of spareribs. Also, after adding the sauce, I cooked them covered for a while because I like my ribs really, really tender and didn't think the cook time in the directions would be long enough. I cooked them for a total of 2 1/4 hours and they did get tender. I wish they were a bit saucier and will make double the sauce next time.

Reviewed Jun. 11, 2013

after I made this recipe and let it simmer, all I could taste was ketchup. I added 1/12 teaspoon of granulated garlic, which enhanced the flavor. My daughter liked it a lot and took the rest of the ribs home for her daughter.

Reviewed Jun. 7, 2013

I am trying to print this recipe so I can have it on hand whenever we want ribs.

Reviewed Sep. 24, 2012

I saw this recipe in the Oct. 2012 Taste of Home Mag. It sounded good But it is anything like (Tangy). I`m sorry but I`m going to say good but NO TASTE! I`ll go back to BABY RAY`s Sorry!

Reviewed Oct. 20, 2010

The taste is like a mild sweet-tangy bar-b-que. I didn't use the butter nor saute the onion & celery but I did put all the ingredients (except the meat) in a saucepan and heated it through for about 5 to 10 minutes. I put the spareribs in the bottom of the slow-cooker then poured the sauce over the meat; set the cooker on high for 5 hours. The meat fell off the bones. Even my mother, who is a very picky eater, asked me to keep the recipe and make it again.

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