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Sherried Oven-Barbecued Spareribs Recipe

These spicy sherried barbecue spareribs make great appetizers or nice informal meal when baked beans or another side dish is added. Barbecued ribs are good all year long.

INGREDIENTS

3 pounds of pork spareribs, trimmed of some fat
1/3 cup of dry sherry*
1/4 cup brown sugar, packed firm
1 medium lemon, thinly sliced
2 small onions, thinly sliced and separated
1/2 cup water
2/3 cup catsup
3 tablespoon apple cider vinegar
3/4 teaspoon dry mustard
3/4 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 tablespoon Worcestershire sauce
Additional hot sauce for table(optional)

DIRECTIONS

Preheat oven to 350 degrees

Place ribs in a baking pan and tope with onion and lemon slices. Add 1/2 cup of water, cover with foil and bake for 1 hour, 15 minutes. Turn over after 45 minutes and continue cooking.

Mix remaining ingredients in sauce pan and cook over medium heat stirring until ingredients thicken and become a sauce. Remove ribs from oven and discard the lemon and onion slices. Allow ribs to cool until they can be held in hand. Cut the ribs into small 4 inch pieces.*

Drain fat from pan. Brush ribs with thickened sauce and continue baking for 45 minutes to 1 hour. Ribs will be fork tender when done. Bring remaining sauce to table.

Hint
*Use drinking sherry, do not use cooking sherry. You can also use 1/2 can of ginger ale instead of sherry.
*You can ask your butcher cut spareribs into 4 inch pieces.

Makes about 2 dozen appetizers or serves 6 to 8 with baked beans, etc. The ideal drink for this appetizer is lemonade or beer.

Here's an idea:
These sherried oven-barbecued spareribs lend themselves nicely with any number of side dishes. The cookbook Best American Side Dishes (Best Recipe) has a number of familiar and some not so familiar side dishes. Available from Amazon.com and other book stores.



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Content copyright © 2013 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.



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