Oven-Barbecued Spareribs

By flour_arrangements

LYNN GASTON • Selma, Alabama
Folks will go back for seconds once they get a bite of these
tender, mildly tangy ribs. That’s okay, because the recipe
makes a big, crowd-pleasing batch. Expect compliments,
not leftovers!

Ingredients

• 10 pounds pork spareribs, cut into serving-size pieces
• 2 large onions, chopped
• 1 cup finely chopped celery
• 2 cups ketchup
• 1 cup apple juice
• 1 cup water
• 1/2 cup lemon juice
• 1/4 cup brown sugar
• 1/4 cup ground mustard
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 2 tablespoons paprika
• 2 tablespoons prepared horseradish
• 1/4 to 1/2 teaspoon cayenne pepper

Details

Servings 12

Preparation

Step 1

1. Place ribs in a single layer in large baking pans. Bake,
uncovered, at 350° for 30 minutes. Drain, reserving
1/4 cup drippings.

2. Turn ribs. Bake 30 minutes longer. Meanwhile, in a
saucepan, saute onions and celery in reserved drippings
until tender. Stir in the remaining ingredients; bring to a boil.

3. Drain ribs; pour sauce over ribs. Cover and bake for 15
minutes; turn ribs and baste. Bake 15 minutes longer or
until tender.