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Virginia Baked Spareribs Recipe
|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)|
|Dry mustard||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Flour||1⁄3 Cup (5.33 tbs)|
|Light brown sugar||3 Tablespoon|
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
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.