Sumptuous Gilroy Spareribs |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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This recipe was originally in the Gilroy Garlic recipe cookbook and I have changed a few things around added a little here and there. Ingredients:
4 lbs pork spareribs, cut into serving size pieces |
16 fresh garlic cloves, peeled |
1 onion, chopped fine |
1 tablespoon butter or 1 tablespoon margarine |
1 cup catsup |
1 cup water |
5 tablespoons brown sugar |
1/4 cup celery, very fine chopped |
4 tablespoons fresh lemon juice |
2 tablespoons vinegar |
2 tablespoons worcestershire sauce (i use bull's eye sauce) |
1 tablespoon dry mustard |
1/4 teaspoon cayenne pepper |
Directions:
1. Place Spareribs in a baking pan with a cover.
2. Split 8 cloves of peeled garlic and sprinkle over the ribs.
3. Cover the pan and bake at 350°F for 1 hour.
4. Simmer the sauce for 45 minutes while spareribs are in the initial baking.
5. SAUCE: Mince the remaining garlic and sauté with the onions in a fry pan in the butter (margarine) until the onions are translucent,Add all the remaining ingredients, simmer for 45 minutes Pour off all the grease from the ribs.
6. Pour the sauce over the ribs, cover and bake at 350°F basting every 30 minutes for up to 2 hours (depending on the meatiness of the ribs). Keep checking with your fork for tenderness. Bake uncovered the last 20-30 minutes.
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