Southern spareribs #2

Yield: 6 Servings

Measure Ingredient
6 pounds Pork spareribs; 2 pieces
1 teaspoon Salt
1 teaspoon Black pepper; freshly ground
1 can (6-oz) tomato juice
1 medium Onion; finely chopped
½ cup Cider vinegar
½ cup Dark brown sugar; finely packed
¼ cup Vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon Dry mustard

From: Altaira2@...

Date: Sun, 21 Apr 1996 23:08:21 -0400 Recipe By: Sylvia Woods

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.




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