Prep 20 mins
Cook 1 hr 30 mins
I love ribs and this is one of my favorite recipes.
- 2 (3 lb) pork spareribs, rinsed and patted dry
For the dry rub
- 4 teaspoons black pepper
- 4 teaspoons salt
- 4 teaspoons chili powder
- 1 teaspoon sugar
For the sauce
- 1 tablespoon vegetable oil
- 1 medium onion, coarsely chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground ginger
- 1 cup ketchup
- 1 cup water
- 1⁄2 cup cider vinegar
- 1⁄2 lemon, juice of
- 1⁄2 lemon, zest of, grated
- 4 teaspoons sugar
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- In a small bowl, mix the dry rub ingredients.
- Sprinkle 1 slab of ribs with a quarter of the rub, working it in with your fingers.
- Turn the slab over and repeat.
- Work remaining rub into second slab of ribs.
- Cover and refrigerate at least 1 hour or overnight.
- Preheat oven to 375 degrees Fahrenheit.
- Place the ribs, fat side up, on a rack in a large, shallow roasting pan.
- Cover the pan with foil.
- 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.
- Making the sauce:.
- To make the sauce, heat the oil in a saucepan over medium heat.
- Add the onion, garlic and ginger.
- Cook, stirring occasionally, for 5 minutes.
- Stir in remaining ingredients.
- Simmer, partially covered, for 25 minutes longer.
- Brush the cooked ribs liberally with the sauce.
- Return to the oven and cook uncovered, for 10 minutes or until glazed and browned, turning ribs once with tongs.
- Cut with sharp knife and enjoy.
- Extra sauce can be used as a condiment for your cooked ribs.
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!