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Prep Time: 240 Minutes Cook Time: 180 Minutes |
Ready In: 420 Minutes Servings: 12 |
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This is an adopted recipe from Mean Chef. I have since tried this recipe, I have found that it does have a little bit of a bite to it with a very nice lemon after taste. If I were to make it again I would cut down on the hot sauce just a little. My DH thought it was a bit to hot, but to me it just had a bite. The ribs turned out perfectly tender. I also squeezed my lemons in a bowl then added to the blender, so I would not get any seeds in there. I also mixed my, Salt, black pepper and red pepper flakes together before putting on my ribs. In the very end of cooking I also put them under the broiler just for a minute or so. Ingredients:
2 lemons |
1 cup chopped sweet green pepper |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 cups tomato puree |
1 1/2 cups sugar |
1 cup hot sauce (i used tabasco) |
1/2 teaspoon red pepper flakes |
1 tablespoon salt |
1 tablespoon black pepper |
1 tablespoon red pepper flakes |
6 lbs whole pork spareribs |
2 cups white distilled vinegar |
Directions:
1. Squeeze juice from lemons into blender or food processor.
2. Slice lemon rinds and set aside.
3. Add green pepper, onion and celery to blender and puree.
4. Transfer mixture to 3-quart saucepan.
5. Stir in tomato puree, sugar, hot sauce, red pepper flakes and reserved lemon rinds.
6. Simmer covered for 20 minutes.
7. Discard rinds (Can be refrigerated for 2 weeks).
8. Rub ribs with salt, black pepper, and red pepper flakes in a large glass-baking dish.
9. Pour vinegar over ribs.
10. Refrigerate covered at least 4 hours or overnight.
11. Remove ribs from marinade and place in a shallow roasting pan.
12. Roast at 350°F for 11/2 hours.
13. Increase oven temperature to 400°F.
14. Roast for 30 minutes.
15. During last 15 minutes of cooking, baste with 2 cups of the barbecue sauce.
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