Tangy Spareribs

Tangy Spareribs

Tangy Spareribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com


I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes.  They have an old-fashioned homemade barbecue sauce that clings to every morsel.

                Judy Clark                                                                           Elkhart, Indiana


Tangy Spareribs Recipe

Tangy Spareribs

4 to 5 lbs. pork spareribs

2 Tbsp. butter

1 medium onion, finely chopped

½ cup finely chopped celery

1 cup water

1 cup ketchup

1/3 cup lemon juice

2 Tbsp. brown sugar

2 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

½ tsp. ground mustard

1/8 tsp. pepper

1/8 tsp. chili powder

Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down.  Bake, uncovered, at 350 F. for 45 minutes.

Meanwhile, in a large saucepan, heat butter over medium-high heat.  Add onion and celery; cook and stir for 4-5 minutes or until tender.  Stir in the remaining ingredients.  Bring to a boil; reduce heat.  Simmer for about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.

Drain fat from the roasting pan.  Pour sauce over ribs.  Bake 45-60 minutes; longer or until ribs are tender.               6 servings

(Recipe for Tangy Spareribs was in tasteofhome.com)


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