Barbecued Spareribs

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2 hours 6 Servings Print RecipeEmail Recipe


1cuponions (finely chopped)
1cupketchup (optional)
1cuppeach preserves (optional)
1⁄4cupdark brown sugar
1⁄4cupwhite vinegar
1⁄4cupworcestershire sauce
1teaspoondry mustard
4poundspareribs (in 2 or 3 pieces – trimmed of excess fat)
  ground black pepper
2 lemons (cut crosswise into 1/4 inch thick slices)


You may use ketchup or peach preserves, depending on whether you prefer a very spicy or slightly sweet sauce.and

Heat oven to 400°F. While it is heating, prepare the barbecue basting sauce: combine the onions, ketchup or peach preserves, brown sugar, vinegar, Worcestershire, mustard and Tabasco 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 or 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 grinds 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 of the meat shows no resistance when pierced deeply with the point of a small skewer or sharp knife.

Arrange the barbecued spareribs on a heated platter and serve at once.

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