Southern Spareribs
Yield
4 servingsPrep
3 hrsCook
1 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
pork ribs
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | can |
tomato juice
|
*
|
| 1 | medium |
onions
finely chopped |
|
| ½ | cup |
apple cider vinegar
|
|
| ½ | cup |
brown sugar
dark , finely packed |
*
|
| ¼ | cup |
vegetable oil
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
pork ribs
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | can |
tomato juice
|
*
|
| 1 | medium |
onions
finely chopped |
|
| 118 | ml |
apple cider vinegar
|
|
| 118 | ml |
brown sugar
dark , finely packed |
*
|
| 59 | ml |
vegetable oil
|
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
dry mustard
|
|
Directions
1) Season the ribs with salt and pepper and place them in a 17 by 12 by 12 inch disposable aluminum foil roasting pan. Combine the remaining ingredients in a bowl and stir until thoroughly blended. Pour the marinade over the ribs, making sure the marinade coats all sides of them. Cover and refrigerate 3 hours to overnight.
2) Preheat the oven to 350℉ (180℃). Cover the roasting pan with heavyduty aluminum foil and bake until the ribs are tender, about 1 hour. Cut the ribs into 2 to 3 rib sections before serving and, if you like, skim some of the fat from the sauce before passing it around with the ribs.
