Zesty Barbecued Spareribs
“You’ve got to put your rib recipe in your cookbook,” advised my son, whose favorite dinner request is a plate of these succulent ribs. So here it is. And since the only way to eat ribs is with your fingers, be sure to have plenty of napkins handy.
While today’s pork, including ribs, is much leaner than in the past, it’s still important to eat these in moderation, as much of the fat is saturated.
Ribs are great on the barbecue, too. Partially cook ribs in oven for 30 minutes as directed in recipe. Complete cooking on grill over medium-low flame, basting often with the sauce.
OccasionBuffet, Family Get-together, Game Day
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureMeaty, Savory, Sweet, Tangy, Tart
- 3 lbs (1.5 kg) pork back ribs
- Freshly ground black pepper
- 1 cup (250 mL) ketchup or prepared chili sauce
- 1/3 cup (75 mL) liquid honey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (25 mL) Worcestershire sauce
- 2 tbsp (25 mL) freshly squeezed lemon juice
- 1 tbsp (15 mL) Dijon mustard
- 1 tsp (5 mL) hot pepper sauce or to taste
- 1 lemon, cut into wedges
- Shallow roasting pan or broiler pan, with rack
Preheat oven to 375°F (190°C)
Place ribs on rack in roasting pan; season with pepper. Cover with foil. Roast in preheated oven for 30 minutes.
In a small saucepan, combine chili sauce, honey, onion, garlic, Worcestershire sauce, lemon juice, mustard and hot pepper sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, for 10 to 15 minutes or until slightly thickened.
Remove foil; brush ribs generously on both sides with sauce. Roast, uncovered, for 25 to 30 minutes, brushing generously every 10 minutes with the sauce, until spareribs are nicely glazed and tender.
Cut into serving portions; serve with any remaining sauce and lemon wedges.
2006 Johanna Burkhard