Barbecued Spareribs Recipe

5 6 8
Barbecued Spareribs Recipe
Barbecued Spareribs Recipe photo by Taste of Home
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Barbecued Spareribs Recipe

Read Reviews
5 6 8
Publisher Photo
My husband is a meat cutter at a supermarket and likes to find new ways to smoke or barbecue meat. Several years ago, he discovered this recipe for pork ribs covered in a rich tangy sauce. It was an instant success with our family and friends. -Bette Brotzel, Billings, Montana
Recommended: Best Barbecued Ribs
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min + simmering Bake: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min + simmering Bake: 10 min.

Ingredients

  • 4 pounds pork spareribs, cut into serving-size pieces
  • 1 medium onion, quartered
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup chili sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dry mustard
  • 1 garlic clove, minced
  • Dash cayenne pepper

Directions

In a large kettle or Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours until tender; drain. Combine all sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce. Yield: 4 servings.
Originally published as Barbecued Spareribs in Taste of Home February/March 1995, p25

Nutritional Facts

1 each: 1024 calories, 64g fat (23g saturated fat), 255mg cholesterol, 2141mg sodium, 48g carbohydrate (38g sugars, 1g fiber), 62g protein.

  • 4 pounds pork spareribs, cut into serving-size pieces
  • 1 medium onion, quartered
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • SAUCE:
  • 1/2 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup chili sauce
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons chopped onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dry mustard
  • 1 garlic clove, minced
  • Dash cayenne pepper
  1. In a large kettle or Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours until tender; drain. Combine all sauce ingredients in a saucepan. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce. Yield: 4 servings.
Originally published as Barbecued Spareribs in Taste of Home February/March 1995, p25

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Reviews forBarbecued Spareribs

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MY REVIEW
Petelt User ID: 6392225 198291
Reviewed Jun. 11, 2014

"Love this recipe. My kids won't eat any other ribs. It is a frequent request for birthday dinners."

MY REVIEW
mattygirlsmom User ID: 3560965 127
Reviewed May. 28, 2014

"I can't even buy BBQ sauce anymore, this stuff is so good and so addicting! Tangy and sweet, sticky and delicious ! Thank you Thank you for this recipe"

MY REVIEW
blackpearls User ID: 2726044 774
Reviewed Aug. 11, 2013

"This sauce has become my "go-to" sauce of all time. It is sweet and tangy, smokey and thick. It clings perfectly and grills to perfection. This recipe makes perfect ribs every time. I have used with country style ribs as well. Make them as written and wouldn't change a thing. So many people love it! The sauce is equally as wonderful on grilled chicken!!"

MY REVIEW
dozer1025 User ID: 6501131 1200
Reviewed Mar. 8, 2012

"love it love it love.i make these ribs a lot everyone talks about them they are great"

MY REVIEW
jodden User ID: 6038450 333
Reviewed Sep. 2, 2011

"I have been making these ribs for close to 10 years and my dad constantly brags about them."

MY REVIEW
lahall64 User ID: 3065033 291
Reviewed Sep. 25, 2010

"Just made these tonight - they were DELICIOUS! Cooked exactly like the recipe said. Only wished I had doubled the recipe - no leftovers!"

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