Recipe by Toby Jermain
This is adapted from a short-ribs recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". Since I'm not a big fan of beef ribs, I converted it to spareribs and adjusted the seasonings accordingly. Prep time does not include marinating time.
Top Review by Derf
Absolutly lushious ribs!!!Actually was looking for a reicpe for lamb spare ribs, couldn't find one so used yours, fantastic choice!! I will use this method and especially the sauce with any kind of ribs we have.The taste and the timing are perfect, it all just comes together beautifully. I used balsamic vinegar and Nando's hot pepper sauce. Left them in the bag overnight. Served it with a nice cool romaine/orange salad for contrast and a baked potato. Great dinner, thanks for sharing we will definately be making them again!!!
- 2 racks of baby-back pork ribs, rinsed,patted dry,and cut into 2 rib pieces
- salt & freshly ground black pepper
- Lawry's Seasoned Salt
- garlic granules
- Worcestershire sauce, and
- extra virgin olive oil, for rubbing ribs
- 29.58-44.37 ml extra virgin olive oil, as needed
- 2 large onions, slivered lengthwise (3-4 cups)
- 29.58 ml minced garlic, more to taste
- 59.14 ml Dijon mustard
- 59.14 ml fresh lemon juice, more to taste
- cider vinegar or balsamic vinegar, to adjust sauce tartness
- 29.58 ml Worcestershire sauce
- 14.79-29.58 ml hot sauce (preferably Sriracha oriental hot sauce or Cholula Mexican hot sauce, or to taste)
- 9.85-14.78 ml chili powder
- 14.79 ml brown sugar
- 411.06 g can beef broth
Directions See How It's Made
- Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
- Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
- Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
- Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
- Drain them, transfer them to the casserole meaty side down, and set them aside.
- Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
- Reduce heat to medium, and add sliced onions.
- Stir to coat with oil, and saute until onions begin to soften.
- Add minced garlic, and continue to saute for another 3-4 minutes.
- While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
- Stir into the skillet with the onions, and continue cooking until the mixture boils.
- Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
- Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
- Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
- Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
- Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
- Taste, and adjust tartness and seasonings to taste.
- Spoon the sauce over the ribs, and serve immediately.
- If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
- Serve with Cabbage and Daikon Slaw.