Wednesday, January 13, 2010

Janelle’s BBQ Spareribs

3 lbs spareribs—browned and place in baking dish

In a pan, mix the following and then pour over the meat:
1 T cornstarch
½ t celery salt
2 t dry mustard
1 t paprika
1 T dry onion (chopped)
2 T brown sugar
2 T vinegar
4 T lemon juice
3 T Worcestershire sauce
1 can (8oz) tomato sauce
1 c water
1/8 t cayenne pepper

Bake at 350 for 1 ½-2 hours.

*I subsituted regular mustard for the dry mustard and left out the cayenne pepper, but added a few red pepper flakes.  Delicious.  I have used the crock pot to cook these as well.  Both are great, but I prefer the oven.  These were so good and tender--the meat just falls off the bone.  Jeff did say that he likes a mesquite sauce more than the tomatoe sauce, but that didn't stop him from eating almost the entire pan!

I recommend browning the rack together or divided in 2 parts (to fit the pan).  I've tried it with the ribs cut into sections and when browned together, they ribs turned out moister.

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