Total TimePrep: 30 min. Bake: 1-1/2 hours
Tried these today. Baked the ribs for about 1 hour and then added the sauce and baked for another hour. Very tender and tasty...Do make double the sauce though...we like ours saucy.
I had the same fear of the ribs not getting tender enough... and I was right! I used St. Louis cut ribs, so that may have been the problem. I did actually like the sauce a lot... it has a nice bright flavor .... so I think I'll try the crockpot version that brat85 suggested.
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.
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.
I am trying to print this recipe so I can have it on hand whenever we want ribs.
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!
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.
I learned from an Asian chef that the best way to prepare ribs is to steam them before grilling them. It makes them extremely tender.
Ribs are cooked in oven or barbued by inderect heat.