Red Hot Ribs

Red Hot Ribs created by Derf2440

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.

Ready In:
3hrs
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Toby Jermain
Contributor
@Toby Jermain
Contributor
"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."
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  1. Derf2440
    Red Hot Ribs Created by Derf2440
    Reply
  2. Derf2440
    Red Hot Ribs Created by Derf2440
    Reply
  3. Derf2440
    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!!!
    Reply
  4. 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.
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