Prep 15 mins
Cook 3 hrs
This recipe was originally in the Gilroy Garlic recipe cookbook and I have changed a few things around added a little here and there. I haven't posted it until now because it is one of my favorites and you don't give out all your favorite recipes at once.
- 4 lbs pork spareribs, cut into serving size pieces
- 16 fresh garlic cloves, peeled
- 1 onion, chopped fine
- 1 tablespoon butter or 1 tablespoon margarine
- 1 cup catsup
- 1 cup water
- 5 tablespoons brown sugar
- 1⁄4 cup celery, very fine chopped
- 4 tablespoons fresh lemon juice
- 2 tablespoons vinegar
- 2 tablespoons Worcestershire sauce (I use Bull's Eye Sauce)
- 1 tablespoon dry mustard
- 1⁄4 teaspoon cayenne pepper
- Place Spareribs in a baking pan with a cover.
- Split 8 cloves of peeled garlic and sprinkle over the ribs.
- Cover the pan and bake at 350°F for 1 hour.
- Simmer the sauce for 45 minutes while spareribs are in the initial baking.
- SAUCE: Mince the remaining garlic and sauté with the onions in a fry pan in the butter (margarine) until the onions are translucent,Add all the remaining ingredients, simmer for 45 minutes Pour off all the grease from the ribs.
- Pour the sauce over the ribs, cover and bake at 350°F basting every 30 minutes for up to 2 hours (depending on the meatiness of the ribs). Keep checking with your fork for tenderness. Bake uncovered the last 20-30 minutes.
Great ribs that we enjoyed. We had a little too much sauce, so be sure to have rice or potatoes to soak up the sauce -- the sauce is delicious and would also be great with chicken.
Amazing ribs! The sauce is so flavourful - thumbs up from the whole family. I reduced the amount of garlic because I didn't have enough, and used Bull's Eye as suggested. Next time I'll use all the garlic. Thanks for a recipe worth repeating!
Bergy, excellent recipe for ribs!!! The sauce is to die for.Thanks for posting.