| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Oven-Roasted Spareribs

1/4 cup firmly packed brown sugar
2 tablespoons paprika
2 teaspoons salt
2 teaspoons dry mustard
2 bay leaves
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 cup Worcestershire Sauce
1/2 cup cider vinegar
2 cups tomato juice
1/4 cup tomato ketchup
1 cup water
5 pounds pork spareribs
1 lemon
1 cup chopped onion

1. In a large saucepan, mix brown sugar, paprika, salt, dry mustard, bay leaves, chili powder, cayenne pepper, Worcestershire sauce, cider vinegar, tomato juice, ketchup, and water. Place over high heat and bring to a boil. Reduce heat to simmer and cook until slightly thickened, about 30 minutes. Remove the bay leaves; set the sauce aside.
2. Meanwhile, cut pork spareribs into small pieces and place on a rack in a roasting pan. Top each piece with a thin slice of lemon, and sprinkle finely chopped onion over the ribs.
3. Bake at 450*F. for 30 minutes.
4. Spread the barbecue sauce over the ribs. Reduce the temperature to 350*F. and continue roasting for an additional 1 1/2 to 2 hours. Baste with the sauce every 15 minutes. If the sauce is too thick add water; if the ribs seem to be drying out, cover with aluminum foil.

Makes 4 servings.