Barbecued Spareribs

READY IN: 1hr 50mins
Recipe by Tisy Adams

I love ribs and this is one of my favorite recipes.

Top Review by Abby Girl

This recipe has potential, but it would definately needs some work on it! I cut the recipe in half as I only had enough ribs for 4 people. I would cut the salt down to 2 tsp in the dry rub. As for the sauce, I would change the powder ginger to fresh and use about 1 T. Sugar was repeated twice in the directions, so I only used 1 tsp. Puree the sauce...I think it would have looked better. I changed the cooking temperature and slow roasted the ribs at 300 for 1-1/2 hours, then added the sauce for 30 minutes more. With so many recipes to choose from Zaar, this recipe was just O.K. Would I come back to it...only if I was in a pinch!

Ingredients Nutrition


  1. In a small bowl, mix the dry rub ingredients.
  2. Sprinkle 1 slab of ribs with a quarter of the rub, working it in with your fingers.
  3. Turn the slab over and repeat.
  4. Work remaining rub into second slab of ribs.
  5. Cover and refrigerate at least 1 hour or overnight.
  6. Preheat oven to 375 degrees Fahrenheit.
  7. Place the ribs, fat side up, on a rack in a large, shallow roasting pan.
  8. Cover the pan with foil.
  9. Cook for 1 hour; turn ribs over with tongs; cook for an additional 30 to 40 minutes, or until the meat between the ribs is tender when cut with a sharp knife.
  10. Making the sauce:.
  11. To make the sauce, heat the oil in a saucepan over medium heat.
  12. Add the onion, garlic and ginger.
  13. Cook, stirring occasionally, for 5 minutes.
  14. Stir in remaining ingredients.
  15. Simmer, partially covered, for 25 minutes longer.
  16. Brush the cooked ribs liberally with the sauce.
  17. Return to the oven and cook uncovered, for 10 minutes or until glazed and browned, turning ribs once with tongs.
  18. Cut with sharp knife and enjoy.
  19. Extra sauce can be used as a condiment for your cooked ribs.

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