"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Oven Roasted Spareribs Recipe

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This recipe for Oven Roasted Spareribs, by , is from THE BIG BLUE JAR , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Gedcke
Added: Friday, January 26, 2007


1/4 c. firmly packed brown sugar
2 tbsp paprika
2 tsp salt
2 tsp dry mustard
2 bay leaves
11/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 c. Worcestershire sauce
1/2 c cider vinegar
2 c. tomato juice
1/4 c. tomato ketchup
1 c. water
5 lbs pork spareribs
1 lemon
1chopped onion

In a large saucepan, mix brown sugar, paprika, salt, dry mustard, bay leaves, chili powder, cayenne pepper, Worcestershire sauce, cider vinegar, tomato juice, ketchup, and water. Place over high heat and bring to a boil. Reduce heat to simmer and cook until slightly thickened about 30 minutes. Remove the bay leaves; set the sauce aside. Meanwhile, cut spareribs into small pieces and place on a rack in a roasting pan. Top each piece with a thin slice of lemon and sprinkle finely chopped onion over the ribs. Bake at 450 for 30 minutes. Spread the barbecue sauce over the ribs. Reduce the temperature to 350 and continue roasting for an additional 1 1/2 to 2 hours. Baste with sauce every 15 minutes. If the sauce is too thick add water; if the ribs seem to be drying out, cover with aluminum foil.

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