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Prep Time : 15min
Cook Time : 1hr 30min
Course : Entree
Special : Caffeine-Free, Easy, Egg-Free, For Kids, Gluten-Free, High Protein, Lactose-Free, Low Carb, Non-Alcoholic, Sugar-Free, Wheat-Free
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
Occasion : Boxing Day, Christmas, Cookout, Fall, Family Dinner, July 4th, Kentucky Derby, Kwanza, Labor /Memorial Day, Mardi Gras, New Year's, Party, Picnic, Potluck, Spring, Summer, Superbowl, Winter
 
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Easy Baked Spareribs Recipe

From Peggy Trowbridge Filippone,
Your Guide to Home Cooking.
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Ribs are topped with a quick balsamic barbecue sauce and baked to tender perfection in the oven.

INGREDIENTS:

  • 4 pound slab of pork spareribs
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • Salt and freshly ground pepper to taste
  • For the Barbecue Sauce:
  • 1/2 cup fresh-squeezed lemon juice (about 2 large juicy lemons)
  • 1 cup bottled barbecue sauce
  • 1/2 cup ketchup
  • 2 Tbsp balsamic vinegar

PREPARATION:

Preheat oven to 325 degrees F. Select a large baking pan to fit ribs in one layer. Line with heavy duty foil. Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan.

Remove the thin membrane from the back side of the ribs if not already done by the butcher. Sprinkle boths sides of the spareribs liberally with onion powder, garlic powder, salt, and pepper. Place seasoned ribs on the rack in the baking pan.

Prepare sauce by combining lemon juice, bottled barbecue sauce, ketchup, and balsamic vinegar in a bowl. Stir vigorously until combined. Pour half of sauce into a separate container and set aside. Drizzle remaining 1 cup of sauce over the top of the ribs, covering all exposed areas.

Cover pan tightly with heavy-duty foil. Bake 1-1/2 to 2 hours, until tender.

Serve spareribs with reserved barbecue sauce. Optional: You can char the ribs on the grill or under the broiler before serving if you wish.

Cook's note: Make up a batch of the barbecue sauce and refrigerate. Great for chicken, beef, pork, and shrimp.

Yield: 4 to 6 servings

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