Prep 25 mins
Cook 20 mins
These ribs are oven-roasted. Select meaty, country-style ribs, back ribs cut from the blade and center section of the pork loin, or boneless ribs. Keep side dishes simple - grilled veggies, potato salad or coleslaw. A good rule of thumb is: Ribs are ready to eat when meat wiggles from bone. Recipe comes from a page ripped out of Grit magazine, back in 1994.
- 5 lbs pork spareribs
- 1 cup water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 tablespoons fresh lemon juice
- 1⁄4 cup dry mustard
- 1⁄4 cup chili powder
- 1 tablespoon sugar
- 1 tablespoon paprika
- 2 teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- Place ribs in a shallow roasting pan.
- Cover with foil.
- Roast at 400°F for 1 1/2 hours.
- Combine rest of ingredients in med saucepan.
- Bring to a boil.
- Reduce heat and simmer 30 minutes.
- Brush sauce on ribs.
- Broil 5 inches from heat for 7 - 10 minutes.
- Turn pieces and broil 7 - 10 minutes again.
- Serve ribs with additional sauce.
Wow! So good!!! Make them! You will love them! I made them with back (pork) ribs and they were deeliccious!
i just made the ribs and wow i think they ate the bones, but i had 2 slabs on stacked so half way i rotated them, i think i should of broiled them longer but we couldnt take it no more, i dumped the juice over the ribs like a dip and that set it off, thank u 4 recipe!!!!!! now the family expects this every nite
Good way to cook ribs, but I didn't like the sauce at all. It was bitter. I ended up using ordinary barbeque sauce over this sauce. The baking method does work well.