Barbecued Spareribs
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Meat Recipes
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.
Reviews by Readers
Would make again if knew whether to uncover during oven time. Turned out to be spareribs au jus. – Reviewed by Jeanne Pallen
Find Similar Recipes
- By Category
- By Course
