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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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You'll need extra dinner napkins when you serve these tender ribs because they're so finger-lickin' good. The thick and tangy sauce has bits of celery and onion as well as a cayenne pepper kick. The ribs are perfect for summer picnics. -Nancy Horsburgh, Everett, Ontario Ingredients:
6 pounds pork spareribs, cut into serving-size pieces |
2 tablespoons canola oil |
1 medium onion, finely chopped |
2 celery ribs, finely chopped |
2 tablespoons butter |
1 cup water |
1 cup ketchup |
3 tablespoons worcestershire sauce |
2 tablespoons brown sugar |
2 tablespoons cider vinegar |
1 tablespoon lemon juice |
1 tablespoon dijon mustard |
1/8 teaspoon cayenne pepper |
Directions:
1. In a large skillet, brown ribs in batches in oil. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour.
2. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Add the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until slightly thickened.
3. Drain ribs; brush with some of the sauce. Bake, uncovered, 1 hour longer or until the meat is tender, brushing frequently with remaining sauce. Yield: 6 servings.
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