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Tangy Spareribs

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

Ingredients

  • 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

Directions

  • Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes.
  • 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 about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.
  • Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.
Nutrition Facts
1 serving: 318 calories, 17g fat (7g saturated fat), 94mg cholesterol, 478mg sodium, 15g carbohydrate (8g sugars, 1g fiber), 27g protein.

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