Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Spareribs |
| ¼ cup | White Vinegar |
| ½ cup | Water |
| 2 tablespoons | Brown Sugar |
| 1 tablespoon | Prepared Mustard |
| 1½ teaspoon | Salt |
| ½ teaspoon | Black Pepper |
| ¼ teaspoon | Cayenne Pepper |
| 1 \N | Whole Lemon, Juiced Or 2 Tbs |
| \N \N | Bottled Lemon Juice |
| 1 \N | Whole Onion -- chopped |
| ½ cup | Ketchup |
| 2 tablespoons | Worcestershire Sauce |
| 2 tablespoons | Butter -- optional |
| 1½ teaspoon | Liquid Smoke -- optional |
| ½ cup | Pineapple, Crushed |
| \N \N | & Drained -- optional |
| \N \N | Splash of Beer |
Place spareribs in a roasting pan, cover with foil, and bake in a preheated 425 F oven for 45 mins. Mix vinegar, water, brown sugar, mustard, salt, pepper, cayenne, lemon juice, onion, and ketchup, and bring to a boil. Lower heat and simmer for 20 mins in an uncovered pan. Add Worcestershire sauce and any of the optional items you wish.
After 45 mins, pour off excess grease from ribs, pour on half the barbecue sauce, and reduce heat to 350 F. Baste with additional sauce and bake uncovered for 40 mins longer. Uncover and continue baking for 20 mins or until ribs are nicely browned and fork tender. To grill, marinate the prebaked ribs for 1 hr or longer in the sauce, place on grill, and turn frequently over slow coals until fork tender, basting occassionally.
Serves 4 to 6.
Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking