Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 6 pounds | Pork spareribs -- 2 pieces |
| 1 teaspoon | Salt |
| 1 teaspoon | Black pepper -- freshly |
| Ground | |
| 1 can | Tomato juice -- 6 ounce |
| 1 medium | Onion -- finely chopped about 1/2 cup - |
| ½ cup | Cider vinegar |
| ½ cup | Dark brown sugar -- finely |
| Packed | |
| ¼ cup | Vegetable oil |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | Dry mustard |
1) Season the ribs with salt and pepper and place them in a 17 by 12 by 12inch disposable aluminum foil roasting pan. Combine the remaining ingredients in a bowl and stir until thoroughly blended.
Pour the marinade over the ribs, making sure the marinade coats all sides of them. Cover and refrigerate 3 hours to overnight.
2) Preheat the oven to 350oF. Cover the roasting pan with heavyduty aluminum foil and bake until the ribs are tender, about 1 hour. Cut the ribs into 2 to 3 rib sections before serving and, if you like, skim some of the fat from the sauce before passing it around with the ribs.
Recipe By : Sylvia Woods