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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Barbecue Spare Ribs and Sauce Recipe

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

Grandma Fleming


For the Ribs:

1/2 cup flour - possibly more
Large package of beef spareribs (aim for about 5 lbs of ribs)
Canola oil

For the Sauce:

2 tbsp shortening
1 tbsp finely minced onions
1/4 cup finely minced bell pepper
1/4 cup finely mined celery
1 clove minced garlic
1 tsp Tabasco hot sauce
2 tbsp apple cider vinegar
1 cup water
1/2 cup ketsup
1/2 cup tomato puree or a small can of tomato paste
1/4 tsp chili powder
1/4 tsp paprika
1 1/4 tsp brown sugar
1/4 tsp mustard
1 tsp Worcestershire

Heat oven to 345

Dust ribs with flour, salt and pepper. In a large skillet, heat canola oil on medium high heat. Be careful because this process will splatter. If you have a screen it would be good to have it handy. Add a few ribs to the skillet and brown them on all sides. Cook in batches so you don't crowd them. Get them really brown. Transfer to a greased baking dish and bake, covered in the oven for 2 hours.

While ribs are cooking - make the sauce.

Using the same skillet that you used for browning the ribs (there's lots of good seasoning in the pan!) melt shortening and add onions, pepper and celery. Cook until tender. Add all other ingredients and let simmer on the stove on low heat for 20-30 minutes. Cover, turn off and leave on stove.

Check on the ribs, moving them around in the pan, and add a little bit of sauce to the ribs if you think they need a little liquid.

When ribs are tender and done, remove from oven. Warm up the sauce. Dip each rib in the sauce and place on a platter for serving.

Put rest of sauce in bowl to pass.




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