Return to Content

Barbecued Spareribs

Barbecued Spareribs
1 vote, 3.00 avg. rating (69% score)

Yield: 4 servings

Very good! You can use the same dish for marinating and baking; just let it stand at room temperature for 5 minutes on its way from refrigerator to oven.


  • 2 pounds country-style pork spareribs (preferably boneless)
  • Meat tenderizer (optional)
  • 3 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons soy sauce
  • 1/8 teaspoon garlic powder
  • 1/2 cup chicken broth


Place the ribs in a shallow baking pan. Rub the meat tenderizer into the ribs, if using. In a small saucepan, mix together the sugars, vinegar, soy sauce, garlic powder, and chicken broth. Heat to just boiling. Pour over the ribs. Cover and refrigerate overnight.

Preheat the oven to 325 degrees F. Bake the ribs and liquid for about 1 hour, turning the meat once.

Updated Thursday, May 23rd, 2002

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

One Response to Barbecued Spareribs

  1. Jeanne Pallen October 2, 2003 at 6:26 pm #

    Would make again if knew whether to uncover during oven time. Turned out to be spareribs au jus.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111