Barbecued Spareribs
"I love ribs and this is one of my favorite recipes."
- Ready In:
- 1hr 50mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 (3 lb) pork spareribs, rinsed and patted dry
-
For the dry rub
- 4 teaspoons black pepper
- 2 teaspoons salt
- 4 teaspoons chili powder
-
For the sauce
- 1 tablespoon vegetable oil
- 1 medium onion, coarsely chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground ginger
- 1 cup ketchup
- 1 cup water
- 1⁄2 cup cider vinegar
- 1⁄2 lemon, juice of
- 1⁄2 lemon, zest of, grated
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
directions
- In a small bowl, mix the dry rub ingredients.
- Sprinkle 1 slab of ribs with a quarter of the rub, working it in with your fingers.
- Turn the slab over and repeat.
- Work remaining rub into second slab of ribs.
- Cover and refrigerate at least 1 hour or overnight.
- Preheat oven to 375 degrees Fahrenheit.
- Place the ribs, fat side up, on a rack in a large, shallow roasting pan.
- Cover the pan with foil.
- Cook for 1 hour; turn ribs over with tongs; cook for an additional 30 to 40 minutes, or until the meat between the ribs is tender when cut with a sharp knife.
-
Making the sauce:
- To make the sauce, heat the oil in a saucepan over medium heat.
- Add the onion, garlic and ginger.
- Cook, stirring occasionally, for 5 minutes.
- Stir in remaining ingredients.
- Simmer, partially covered, for 25 minutes longer.
- Brush the cooked ribs liberally with the sauce.
- Return to the oven and cook uncovered, for 10 minutes or until glazed and browned, turning ribs once with tongs.
- Cut with sharp knife and enjoy.
- Extra sauce can be used as a condiment for your cooked ribs.
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Reviews
-
This recipe has potential, but it would definately needs some work on it! I cut the recipe in half as I only had enough ribs for 4 people. I would cut the salt down to 2 tsp in the dry rub. As for the sauce, I would change the powder ginger to fresh and use about 1 T. Sugar was repeated twice in the directions, so I only used 1 tsp. Puree the sauce...I think it would have looked better. I changed the cooking temperature and slow roasted the ribs at 300 for 1-1/2 hours, then added the sauce for 30 minutes more. With so many recipes to choose from Zaar, this recipe was just O.K. Would I come back to it...only if I was in a pinch!
RECIPE SUBMITTED BY
Tisy Adams
Winston Salem, North Carolina
I am a happily almost divorced mother of 3 grown adults and grandmother of 6 beautiful children. I really enjoy cooking but I hate it when I cook something different and no one likes it so I'm very picky with my recipes. I'm very sensitive to criticism, but I'm working on that and using it constructively so that I won't make the same mistakes anymore, LOL! My hobbies besides cooking are traveling to the beach, reading and surfing the net for new recipes which is how I found Recipezarr. Since being on this site, I very seldom venture to any other. Well, who would need to? LOL!
