Full disclosure: It was insanely hot when we went to make this and we didn't want to heat up the house with the oven being on, so we ended up making this on the grill....yyyyeeeaaahhhh I know it kinda defeats the purpose of the recipe, but, well, you can just deal with it.
- 4 lbs pork spareribs
- 1 cup water
- 1/2 tsp salt
- 1 cup catsup
- 1/3 cup vinegar
- 1/3 cup brown sugar
- 3 Tbsp Worcestershire sauce
- 1 tsp dry mustard
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 medium onion, thinly sliced
- 1/2 lemon, thinly sliced
In a Dutch oven add salted water to ribs to cover. Cover pot; simmer till almost tender, about 1 hour. Drain ribs; place in shallow baking pan.
In a saucepan combine 1 cup water, 1/2 tsp salt, catsup, and next 6 ingredients. Bring to boil. Cook and stir 5 minutes. Add onion and lemon. Cool. Spoon over ribs. Cover; chill up to 24 hours.
Preheat oven to 350 degrees. Bake ribs, uncovered, for 45 minutes; Baste often.
NOTES: So I mentioned we didn't make them in the oven because it was so stinkin' hot. What we did instead was put all the meat and sauce inside some heavy duty foil and wrap it up really well. Then we grilled it instead. Not too bad.
Serves 4
Prep Time: 10 minutes
Total Time: 1 hour, 45 minutes plus overnight chilling (if desired)
Recipe from Better Homes and Gardens Make-Ahead Cook Book
No comments:
Post a Comment