Oven Baked Spareribs
These ribs are browned in a hot oven, then sauced and cooked slowly to melting tenderness. Serve with cole slaw, corn on the cob and corn muffins.
4 pounds spareribs, cut into 4-rib portions
1 cup ketchup
1/2 cup chili sauce
1/3 cup brown sugar, packed
2 teaspoons yellow mustard
2 teaspoons celery seed
2 cloves garlic, crushed
1/8 teaspoon dried red pepper flakes
1 cup thin onion slices
3/4 cup thin lemon slices
- Preheat oven to 450°F (230°C). Arrange ribs in shallow baking pan. Roast ribs for 30 minutes; reduce oven to temperature to 350°F (175°C)
- In medium saucepan stir together ketchup, chili sauce, sugar, mustard, celery seed, garlic and red pepper flakes. Cover and simmer over low heat for 15 minutes, stirring occasionally.
- Pour half ketchup mixture over ribs, layer with half onions and lemons. Bake at 350°F (175°C) for 30 minutes.
- Top with remaining sauce, onions and lemons. Cover with foil, continue baking 30 minutes.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.