Texas-Style Ribs
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pork ribs
|
*
|
| ⅓ | cup |
lemon juice
|
|
| ⅓ | cup |
ketchup
|
|
| ⅓ | cup |
brown sugar
|
*
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | teaspoon |
horseradish
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ⅓ | cup |
orange juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pork ribs
|
*
|
| 79 | ml |
lemon juice
|
|
| 79 | ml |
ketchup
|
|
| 79 | ml |
brown sugar
|
*
|
| 15 | ml |
prepared mustard
|
|
| 5 | ml |
horseradish
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 79 | ml |
orange juice
|
|
Directions
Heat oven to 450℉ (230℃).
Place spareribs in a large non-aluminum baking pan and roast 30 minutes turning once to render excess fat.
Drain off and discard fat from pan.
Turn oven off. Mix together orange juice, lemon juice, ketchup, brown sugar, mustard, horseradish, and pepper sauce; pour over ribs, cover and allow to stand at room temperature 1 hour.
Heat oven to 325℉ (160℃).
Uncover ribs and bake 1 hour or until brown, basting often with sauce from pan.
