Tangy Spare Ribs

by Christine Montgomery

SERVINGS

6 servings scale / convert

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.

CHEF COMMENTS

No comments are available.

TAGS

barbecueribs, main courses, pork add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.