Barbecued Spare Ribs
Bake ribs in a single layer in an uncovered pan in 300-degree oven for 1 1/2 to 2 hours. This can be varied, longer in lower heat. Bake until brown. Drain off fat. Pour sauce over drained ribs. Bake 30-60 minutes longer. Baste occasionally. Add a little water if necessary.
2 Tbsp salad oil in a skillet. Add at least 1/2 cup finely-chopped onion. Saute until golden. Stir in remaining ingredients and simmer 20 minutes, stirring occasionally.
8 oz can of tomato sauce
1 c. ketchup
2 Tbsp brown sugar
1 tsp dry or prepared mustard
1/3 c. vinegar or lemon juice
1 Tbsp Worcestershire sauce (or more)
1/2 c. water
1 tsp salt
1/4 tsp pepper
All amounts can be varied as long as you get some sweet and some sour ingredients. I usually double the batch and freeze half.
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