Sparerib Barbecue Glaze and Best Barbecue Spareribs

chefchen's Note:

A variation of one recipe I found in an old Betty Crocker Cookbook. You can make it ahead of time for basting ribs or serve it warm. It will coat about 4 lbs of spare ribs with enough sauce to serve on the side. You can also can the sauce for later or prepare the ribs and freeze them. If you are serving the ribs as an appetizer, have the butcher cut them into 4-rib servings. This recipe was used to make 8 x 4-rib servings.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 16

• 15 ounces tomato sauce
• 3 -4 ounces tomato paste
• 1 -2 onion, chopped
• 1 garlic clove, chopped
• 1/4 cup balsamic vinegar
• 1/4 cup molasses
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds, crushed
• 1 teaspoon peppercorn, crushed
• 1 teaspoon cumin, ground
• 1 bay leaf
• 1 cup water

Directions:

1. Heat the oil in a pot and simmer the chopped onion and garlic. Then add the rest of the ingredients (up to the water), bring to a boil, stirring for three minutes. Remove from heat.
2. You can now marinate your preboiled spareribs, serve the sauce warm, or can it for later consumption.