Tangy Spareribs

Name: Tangy Spareribs
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Ingredients: 4 to 5 pounds pork spareribs; 2 tablespoons butter; 1 medium onion, finely chopped; 1/2 cup finely chopped celery; 1 cup water; 1 cup ketchup; 1/3 cup lemon juice; 2 tablespoons brown sugar; 2 tablespoons white vinegar; 1 tablespoon Worcestershire sauce; 1/2 teaspoon ground mustard; 1/8 teaspoon pepper; 1/8 teaspoon chili powder

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 30 min. Bake: 1-1/2 hours

By Taste Of Home Editorial Team

Recipe by Judy Clark, Elkhart, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

I still remember coming home from church to the smell of these ribs baking in the oven alongside baked potatoes. They have an old-fashioned homemade barbecue sauce that clings to every morsel. —Judy Clark, Elkhart, Indiana

TEST KITCHEN APPROVED

Tangy Spareribs

6 Reviews Add your review

Yield:6 servings

Prep:30 min

Cook:1 hour 30 min

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Ingredients

4 to 5 pounds pork spareribs
2 tablespoons butter
1 medium onion, finely chopped
1/2 cup finely chopped celery
1 cup water
1 cup ketchup
1/3 cup lemon juice
2 tablespoons brown sugar
2 tablespoons white vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon pepper
1/8 teaspoon chili powder

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Directions

1
Cut ribs into serving-size pieces; place in a shallow roasting pan, bone side down. Bake, uncovered, at 350° for 45 minutes.

2
Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion and celery; cook and stir for 4-5 minutes or until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer about 10 minutes or until slightly thickened, stirring occasionally; remove from the heat.
3
Drain fat from roasting pan. Pour sauce over ribs. Bake 45-60 minutes longer or until ribs are tender.