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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