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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
  • Total Time
    Prep: 40 min. Bake: 2 hours
  • Makes
    6 servings

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.
Nutrition Facts
1 pound: 992 calories, 73g fat (26g saturated fat), 265mg cholesterol, 870mg sodium, 20g carbohydrate (11g sugars, 1g fiber), 63g protein.

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