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Barbecued Spareribs Recipe

   
 

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     Barbecued Spareribs

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1 cup finely chopped onions
1 cup freshly made catsup or 1 cup peach preserves (depending on a very spicy or sweet sauce)
1/4 cup dark brown sugar
1/4 cup distilled white vinegar
1/4 cup worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon tobasco
4 pounds spareribs, in 2 or 3 pieces, trimmed of excess fat
2 teaspoons salt
 
freshly ground black pepper
2 lamons, cut crosswise into 1/4 inch thick slices

Instructions
Preheat the oven to 400 degrees. While it is heating, prepare the barbecue basting sauce; combine the onions, catsup or peach preserves, brown sugar, vinegar, Worcestershire sauce, mustard and tobasco in a 1 to 1 1/2 quart enameled or stainless steel saucepan. Stirring constantly with a wooden spoon, bring the sauce to a boil over high heat. Reduce the heat to low and simmer for 4 to 5 minutes until the onions are soft. Arrange the spareribs, flesh side up, side by side on a rack set in a large shallow roasting pan and sprinkle them with the salt and a few grindings of pepper. With a pastry brush, spread about 1/2 cup of the basting sauce evenly over the ribs and lay the lemon slices on top. Bake uncovered in the middle of the oven for about 1 1/2 hours, brushing the ribs 3 or 4 more times with the remaining sauce. The ribs are done if the meat shows no resistance when pierced deeply with the point of a small skewer or knife. Arrange the spareribs on a heated platter and serve
at once.


Originally Submitted
3/29/2012





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