Yield: 4 servings
Measure | Ingredient |
---|---|
2 mediums | Onions; thinly sliced |
2 tablespoons | Butter (or marg.); melted |
1 large | Garlic clove; minced |
½ cup | Celery; chopped |
1 cup | Catsup |
¾ cup | Water |
1 teaspoon | Mustard, dry |
1 teaspoon | Salt |
¼ teaspoon | Pepper |
2 tablespoons | Sugar, brown |
2 tablespoons | Vinegar |
2 tablespoons | Lemon juice |
2 tablespoons | Worcestershire sauce |
3½ pounds | Spareribs, country-style |
Saute onion in butter until golden brown; stir in next 11 ingredients.
Bring sauce to a boil; reduce heat, and simmmer 20 minutes.
Place ribs, meaty side up, on a rack in a shallow baking dish. Bake at 325 degrees for about 2 hours or until well done, basting with sauce and turning every 30 minutes.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 01-27-95