Oven Roasted Barbecued Spareribs

Submitted by ratherbeswimmin

"In ‘The Complete Southern Cookbook’ by Tammy Allgood"

 

• Ready In: 2hrs 15mins
• Ingredients: 21
• Serves: 6

ingredients

• 1 (4 lb) slab spareribs
• 1 (12 ounce) can full-flavored beer
• 1⁄4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons chili sauce
• 2 tablespoons ketchup
• 1⁄2 teaspoon onion salt or 1/2 teaspoon garlic salt
• 1⁄2 teaspoon black pepper

• Texas Thunder Barbecue Sauce

• 2 tablespoons unsalted butter
• 1 onion, sliced (white or yellow)
• 4 garlic cloves, minced
• 2 cups ketchup
• 1 cup packed brown sugar
• 3⁄4 cup cider vinegar
• 1⁄2 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons canola oil
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon dry mustard
• 1⁄2 teaspoon liquid smoke

directions

1. Place the ribs in a shallow dish.
2. In a mixing bowl, combine the beer, soy sauce, brown sugar, lemon juice, chili sauce, ketchup, onion salt, and pepper.
3. Blend well and pour over the ribs.
4. Cover and refrigerate for 8 hours or overnight.
5. Place the oven rack in the middle and bottom of the oven.
6. Preheat oven to 350 degrees.
7. Line a jelly-roll pan with foil.
8. Lightly grease a wire rack and place it in the jelly-roll pan.
9. Remove the ribs from the marinade and place meaty side up on the prepared rack.
10. Place in the center of the oven.
11. Add 1-2 cups of water to the marinade dish and put on the bottom rack of the oven.
12. Roast 90 minutes or until the meat begins to shrink from the bone.
13. Do not turn the ribs over.
14. Baste with Texas Thunder Barbecue sauce or your favorite bbq sauce every 20 minutes.
15. Let stand 5 minutes before slicing and serving.
16. Texas Thunder Barbecue Sauce—place the butter in a large skillet over medium heat.
17. Add the onions; cook 6 minutes or until golden brown, stirring frequently.
18. Transfer to a large saucepan and place over medium heat.
19. Stir in the garlic, ketchup, brown sugar, vinegar, soy sauce, Worcestershire, oil, red pepper, dry mustard, and liquid smoke.
20. Bring to a simmer and reduce the heat to low.
21. Cover and simmer 30 minutes.
22. Pour through a mesh strainer and discard the solids.
23. Refrigerate the sauce until ready to use.