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Barbecue Spareribs Recipe

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This recipe for Barbecue Spareribs, by , is from Wedding Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Angie Oldham


2 slabs pork spareribs (about 3 pounds each)
4 Teaspoons Black Pepper
4 Teaspoons Salt
4 Teaspoons Chili Powder
1 Teaspoon Sugar
1 Tablespoon Vegetable Oil
1 Medium Onion, Chopped Very Tiny (optional ingredient)
3 Cloves Garlic (chopped)
2 Teaspoons Ground Ginger
1 Cup Ketchup
1 Cup Water
1/2 Cup Cider Vinegar
1/2 Cup Lemon Juice
4 Teaspoons Sugar
2 Teaspoons Salt
1 Teaspoon Cayenne Pepper

In a small bowl, mix black pepper, salt, chili powder, and sugar. Sprinkle 1 slab of the 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. Cover and refrigerate at least 1 hour or overnight. Preheat oven to 375 degrees. Place the ribs, fat side up, on a rack in a large, shallow roasting pan. Cover the pan with foil. Cook for 1 hour, then turn the ribs over and cook for an additional 30-40 minutes, or until the meat between the ribs is tender when cut with a sharp knife. 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, potentially covered, for 25 minutes. Brush the cooked ribs liberally with some of the sauce. Return to the oven and cook, uncovered, for 10 minutes or until glazed and browned, turning ribs once. Arrange on the serving platter and serve with extra sauce.

Personal Notes:
Personal Notes:
Can be used on baby back ribs. Cooking time may be shorter because spareribs are meatier and larger than baby back ribs. This recipe would be perfect for rib tips, as well.
Time Saver: Place the dry rub on the ribs the evening before you plan to serve them. This allows the ribs to marinate and saves time. Marinating them over night helps enhance the flavor.




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