Tangy Spare Ribs
Yield
6 servingsPrep
20 minCook
2 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
pork ribs
|
|
| 1 | medium |
onions
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | cup |
ketchup
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| ½ | teaspoon |
dry mustard
|
|
| ⅛ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
pork ribs
|
|
| 1 | medium |
onions
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 3E+1 | ml |
butter
or margarine |
|
| 237 | ml |
ketchup
|
|
| 237 | ml |
water
|
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
vinegar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 15 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
dry mustard
|
|
| 0.6 | ml |
black pepper
|
|
| 0.6 | ml |
chili powder
|
|
Directions
Cut ribs into serving sized pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350℉ (180℃) for 1 hour.
Meanwhile, in a medium saucepan, sauté onion and celery in butter for 4 to 5 minutes or until tender.
Add remaining ingredients; mix well.
Bring to a boil, reduce heat. Cook and stir until slightly thickened, about 10-minutes. Remove from the heat.
Drain fat from the roasting pan.
Pour sauce over ribs. Bake 1½ hours longer or until meat is tender.
