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Category: Barbecue
Tangy Spare Ribs
5 lb Pork spare ribs

1 medium 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 Peper

1/8 tsp Chili powder

Cut ribs into serving sized pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350 for 1 hour.

Meanwhile, in a medium saucepan, saute 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 the roasting pan. Pour sauce over ribs. Bake 1 1/2 hours longer or until meat is tender.

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