Oven Barbecued Spareribs Recipe
Ingredients
| 1 side pork spareribs (3 to 4 lbs.), uncut | ||
| Lemon | 1 , thinly sliced | |
| Onion | 1 Small, thinly sliced | |
| 1 cup each water and catsup | ||
| 1/4 cup each firmly packed brown sugar and vinegar | ||
| 1 teaspoon each dry mustard and chili powder | ||
| 1/2 teaspoon each salt and paprika | ||
| Worcestershire | 2 Tablespoon | |
Directions
Trim and discard excess fat from ribs.
Arrange ribs in a single layer in a shallow roasting or broiler pan.
Distribute lemon and onion evenly over meat.
Pour in 1/2 cup of the water.
Cover with foil and bake in a 350° oven for 1 hour.
Meanwhile, in a small pan over medium heat, combine catsup, brown sugar, vinegar, mustard, chili powder, salt, paprika, Worcestershire, and remaining 1/2 cup water.
Cook, uncovered, until sauce thickens slightly (about 10 minutes).
Remove ribs from the oven; lift off and discard lemon and onion.
Lift out ribs and cut into serving-size pieces.
Discard pan drippings.
Return meat to pan and brush with about a third of the barbecue sauce.
Return ribs to oven and continue baking, uncovered, brushing often with sauce for 45 more minutes or until meat is fork-tender.
Arrange ribs in a single layer in a shallow roasting or broiler pan.
Distribute lemon and onion evenly over meat.
Pour in 1/2 cup of the water.
Cover with foil and bake in a 350° oven for 1 hour.
Meanwhile, in a small pan over medium heat, combine catsup, brown sugar, vinegar, mustard, chili powder, salt, paprika, Worcestershire, and remaining 1/2 cup water.
Cook, uncovered, until sauce thickens slightly (about 10 minutes).
Remove ribs from the oven; lift off and discard lemon and onion.
Lift out ribs and cut into serving-size pieces.
Discard pan drippings.
Return meat to pan and brush with about a third of the barbecue sauce.
Return ribs to oven and continue baking, uncovered, brushing often with sauce for 45 more minutes or until meat is fork-tender.
Chef
