Be the first to The homemade barbecue glazing sauce is not too spicy. These are oven-baked spareribs, but you can finish on the grill if you want a charcoal flavor.
Prep Time: 10 minutes
Cook Time: 2 hours, 15 minutes
Ingredients:
- 5 pounds spareribs, cut in serving size pieces
- .
- Sauce:
- 1 cup firmly packed light brown sugar
- 1/4 cup Worcestershire sauce
- 1/3 cup soy sauce
- 1/4 cup cider vinegar
- 1/4 cup chili sauce
- 1/2 cup ketchup
- 2 teaspoons prepared mild yellow mustard
- 2 cloves garlic, peeled and crushed
- 1/8 teaspoon pepper
Preparation:
Preheat oven to 350 degrees F.
Place spareribs in a large shallow roasting pan and bake, uncovered, 3/4 hour. Drain off all drippings.
Mix together brown sugar, Worcestershire sauce, soy sauce, vinegar, chili sauce, ketchup, mustard, garlic, and pepper. Pour sauce over ribs, and bake, uncovered 1-1/4 to 1-1/2 hours longer, turning and basting every 20 minutes until tender and richly browned. (Note: For even better flavor, marinate ribs in sauce in turned-off oven 3 to 4 hours after first 3/4 hour of baking and drain off drippings; then bake 1-1/2 hours longer as directed.)
Variation
Favorite Charcoal-Barbecued Spareribs:
Wrap ribs in a double thickness heavy foil and bake 1-1/2 hours at 350 degrees F. Unwrap and drain off drippings. Marinate ribs in sauce 1 to 2 hours at room temperature; meanwhile, prepare a moderate charcoal fire. Remove ribs from sauce, lay on grill about 4 inches from coals, taking care not to crowd them, and broil 20 minutes, basting frequently with sauce and turning often.
Yield: 6 servings
Per serving: 785 calories, 180 mg cholesterol, 1840 mg sodium
Recipe Source: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna (Doubleday)
Reprinted with permission.
Place spareribs in a large shallow roasting pan and bake, uncovered, 3/4 hour. Drain off all drippings.
Mix together brown sugar, Worcestershire sauce, soy sauce, vinegar, chili sauce, ketchup, mustard, garlic, and pepper. Pour sauce over ribs, and bake, uncovered 1-1/4 to 1-1/2 hours longer, turning and basting every 20 minutes until tender and richly browned. (Note: For even better flavor, marinate ribs in sauce in turned-off oven 3 to 4 hours after first 3/4 hour of baking and drain off drippings; then bake 1-1/2 hours longer as directed.)
Variation
Favorite Charcoal-Barbecued Spareribs:
Wrap ribs in a double thickness heavy foil and bake 1-1/2 hours at 350 degrees F. Unwrap and drain off drippings. Marinate ribs in sauce 1 to 2 hours at room temperature; meanwhile, prepare a moderate charcoal fire. Remove ribs from sauce, lay on grill about 4 inches from coals, taking care not to crowd them, and broil 20 minutes, basting frequently with sauce and turning often.
Yield: 6 servings
Per serving: 785 calories, 180 mg cholesterol, 1840 mg sodium
Recipe Source: The New Doubleday Cookbook by Jean Anderson, Elaine Hanna (Doubleday)
Reprinted with permission.
