Virginia Baked Spareribs Recipe
Ingredients
| Spareribs | 6 Pound, cut into 3 rib pieces | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Oil | 1⁄4 Cup (4 tbs) | |
| Tomato puree | 2 Cup (32 tbs) | |
| Light brown sugar | 5 Tablespoon | |
| Lemon juice | 1⁄4 Cup (4 tbs) | |
| Vinegar | 1⁄4 Cup (4 tbs) | |
| Tabasco | 4 Teaspoon | |
| Dry mustard | 1 1⁄2 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon | |
| Bay leaves | 6 | |
| Flour | 1⁄3 Cup (5.33 tbs) | |
| Light brown sugar | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 9157 Calories from Fat 6308
% Daily Value*
Total Fat 703 g1081.8%
Saturated Fat 250.2 g1251.2%
Trans Fat 0 g
Cholesterol 2112 mg704%
Sodium 5232.5 mg218%
Total Carbohydrates 213 g71.1%
Dietary Fiber 13.3 g53.2%
Sugars 146.9 g
Protein 471 g941.3%
Vitamin A 60.2% Vitamin C 147.5%
Calcium 114.9% Iron 207.3%
*Based on a 2000 Calorie diet
Directions
Make sauce by sauteing onion and garlic in oil until soft.
Stir in remaining ingredients and bring to a boil.
Drain most of the fat from the roasting pan; baste spareribs with half of the sauce and bake them for 1 hour,' basting them with the remaining sauce.
In a dish, blend flour and sugar.
Sprinkle the spareribs with the mixture.
Bake for an additional 30 minutes.
Chef
