Saucy Spareribs Recipe
Ingredients
| Salt | 1 Teaspoon (Sauce:) | |
| Chili powder | 1 Teaspoon (Sauce:) | |
| Celery seed | 1 Teaspoon (Sauce:) | |
| Brown sugar | 1/4 Cup (16 tbs) (Sauce:) | |
| White wine vinegar | 1/4 Cup (16 tbs) (Sauce:) | |
| Worcestershire sauce | 1/4 Cup (16 tbs) (Sauce:) | |
| Catsup | 1 Cup (16 tbs) (Sauce:) | |
| Water | 2 Cup (16 tbs) (Sauce:) | |
| Dash Tabasco | ||
| 18 to 20 country style pork sparerihs | ||
| Onion | 1 Large, chopped (Pork:) | |
| Salt | To Taste (Pork:) | |
| black pepper | 1 (Pork:) | |
| Lemons | 2 , sliced (Pork:) | |
Directions
Preheat oven to 500°.
Combine all sauce ingredients and bring to a boil.
Separate ribs. Place ribs, meaty side up in a shallow baking pan. Scatter onions, salt, and pepper on top. Brown for 20 minutes in 500° oven.
Reduce oven temperature to 350° and lay lemon slices on top. Pour sauce over all and cook for 1-1 1/2 hours, basting from time to time with the sauce.
Remove ribs from oven, cool and place in a casserole. Cover and refrigerate for several hours or overnight. Before serving, remove all fat which has risen to the surface. Reheat ribs, covered, in a low oven until hot.
Wine: French Cahors
Combine all sauce ingredients and bring to a boil.
Separate ribs. Place ribs, meaty side up in a shallow baking pan. Scatter onions, salt, and pepper on top. Brown for 20 minutes in 500° oven.
Reduce oven temperature to 350° and lay lemon slices on top. Pour sauce over all and cook for 1-1 1/2 hours, basting from time to time with the sauce.
Remove ribs from oven, cool and place in a casserole. Cover and refrigerate for several hours or overnight. Before serving, remove all fat which has risen to the surface. Reheat ribs, covered, in a low oven until hot.
Wine: French Cahors
Chef
