Barbecued Spare Ribs
Submitted by Miss World
Tender spare ribs baked in a tangy homemade sauce with lemon juice, vinegar, Worcestershire, and brown sugar until fall-off-the-bone.
YIELD
4 servingsPREP
10 minCOOK
110 minREADY
120 minBrowning the onions before adding the liquids creates a deep, caramelized base that makes this sauce taste slow-cooked even though it comes together in 20 minutes.
The initial 30-minute bake without sauce renders out the fat so the ribs aren’t greasy when they finish.
Pour the sauce over halfway through and the meat will soak it up like a sponge, getting more tender with every minute in the oven.
Cooking Tips
- Don’t skip the pre-bake; pouring sauce on raw ribs leaves them swimming in grease
- Use a shallow baking dish so the ribs aren’t stacked; they need room for the sauce to coat every surface
- Let the ribs rest for 10 minutes after baking so the juices redistribute and they’re easier to cut
Ingredients
Directions
Place ribs in baking dish and bake in 350℉ (180℃) oven 30 min.
Chop onion; brown in fat or salad oil. Add juice, vinegar, worcestershire sauce, brown sugar, water, chili sauce, salt and pepper if you wish.
Cook slowly 20 min. Pour over ribs; continue baking 1 hour.
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