Tangy Spare Ribs

by Christine Montgomery

Servings: 6 servings

INGREDIENTS

4 to 5 lb. pork spareribs
1 md. onion, finely chopped
1/2 cup finely chopped celery
2 tbsp. butter or margarine
1 cup ketchup
1 cup water
1/4 cup lemon juice
2 tbsp. vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. pepper
1/8 tsp. chili powder

INSTRUCTIONS

Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake uncovered at 350°F for 1 hour. Meanwhile, in a medium saucepan, sauté onion and celery in butter for 4-5 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil; reduce heat. Cook and stir until slightly thickened, about 10 minutes. Remove from the heat. Drain fat from roasting pan. Pour sauce over ribs. Bake 1-1/2 hours longer or until meat is tender.

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Tagged: barbecueribs, maincourses, pork add tags

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