Post by MarieAlice on Apr 19, 2003 4:27:08 GMT -6
Tangy Spareribs
5 to 5 pounds pork sparerribs
1 medium onion, chopped
½ cup chopped celery (chop fine)
2 TBS butter
1 cup ketchup
1 cup water
¼ cup lemon juice
2 TBS vinegar
2 TBS Brown Sugar
1 TBS Worcestershire sauce
½ tsp ground mustard
1/8 tsp pepper
1/8 tsp chili powder
Cut ribs into serving size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350*F for 1 hour. Meanwhile, in a medium saucepan, saute onion and celery in butter for 4 - 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 heat. Drain fat from roasting pan. Pour sauce over ribs. Bake 1 - ½ hours longer or until meat is tender. Serves 6 - 8
5 to 5 pounds pork sparerribs
1 medium onion, chopped
½ cup chopped celery (chop fine)
2 TBS butter
1 cup ketchup
1 cup water
¼ cup lemon juice
2 TBS vinegar
2 TBS Brown Sugar
1 TBS Worcestershire sauce
½ tsp ground mustard
1/8 tsp pepper
1/8 tsp chili powder
Cut ribs into serving size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350*F for 1 hour. Meanwhile, in a medium saucepan, saute onion and celery in butter for 4 - 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 heat. Drain fat from roasting pan. Pour sauce over ribs. Bake 1 - ½ hours longer or until meat is tender. Serves 6 - 8