Yield: 6 servings
|6 pounds||Pork spareribs -- 2 pieces|
|1 teaspoon||Black pepper -- freshly|
|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|
|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