Prep 30 mins
Cook 2 hrs 30 mins
This can also be made using pork steaks, just brown firstly in a skillet then bake in oven with the sauce until tender, cooking time will need to be adjusted slightly. The sauce may be made up to 2 days ahead and refrigerated, if you prefer more sauce then double the amounts :)
- 3 -4 lbs pork spareribs
- salt and black pepper
- 3 -4 tablespoons butter
- 1 onion, chopped
- 1 -2 tablespoon fresh minced garlic
- 1 stalk celery, finely diced
- 1⁄2 teaspoon dried red chili pepper flakes (optional or to taste)
- 1 cup ketchup
- 1 cup water
- 1⁄3 cup lemon juice
- 2 tablespoons cider vinegar (or use white vinegar)
- 2 -4 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon mustard powder
- 1⁄2-1 teaspoon seasoning salt (or to taste)
- 1 teaspoon fresh coarse ground black pepper (or to taste)
- Cut the ribs into serving-size pieces.
- Season the ribs lightly with salt and black pepper.
- Place the ribs on a rack in foil-lined baking sheet (or use the same roasting pan that you will be cooking the ribs in with the sauce).
- Bake uncovered at 350°F for 1 hour.
- Meanwhile while the ribs are cooking; in a saucepan heat butter over medium heat.
- Add in onion, garlic and celery and chili flakes (if using) saute for about 3-4 minutes or until tender.
- Add in all remaining ingredients; bring to a simmer over medium-high heat, stirring.
- Reduce heat to low and simmer uncovered for about 25-35 minutes.
- Adjust the salt and black pepper if needed.
- Grease a large roasting pan ( if the ribs were cooked in the roasting pan you will need to drain the fat before adding in the sauce).
- Place the ribs into the roasting pan then pour the sauce over the ribs.
- Bake for about 1-1/2 hours at 350°F or until the ribs are tender.