Texas-Barbecued Spareribs Recipe
Ingredients
| Spareribs | 3 Pound | |
| Lemon slices | 1 | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Brown sugar | 2 Tablespoon | |
| Paprika | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Chili powder | 1⁄4 Teaspoon | |
| Cayenne pepper | 1⁄8 Teaspoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Vinegar | 1⁄4 Cup (4 tbs) | |
| Tomato juice | 1 Cup (16 tbs) | |
| Catsup | 1⁄4 Cup (4 tbs) | |
| Water | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 4222 Calories from Fat 2914
% Daily Value*
Total Fat 325 g499.4%
Saturated Fat 121.7 g608.3%
Trans Fat 0 g
Cholesterol 1056 mg352%
Sodium 3979 mg165.8%
Total Carbohydrates 79 g26.3%
Dietary Fiber 9.1 g36.4%
Sugars 60.3 g
Protein 235 g469.2%
Vitamin A 204.2% Vitamin C 133.5%
Calcium 60.7% Iron 105.8%
*Based on a 2000 Calorie diet
Directions
Arrange 1 lemon slice on each serving.
Sprinkle with onion.
Bake in 450-degree oven for 30 minutes.
Mix all remaining ingredients in saucepan.
Simmer for 15 minutes or until thickened slightly.
Pour over ribs; reduce oven temperature to 350 degrees.
Bake for 1 hour, basting every 15 minutes with sauce.
Add water, if necessary, Bake covered, for 30 minutes longer.
Chef
