Sylvia's Famous Spareribs

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READY IN:
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
  • Rub the salt, black pepper, and red pepper into both sides of the ribs.
  • Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
  • Pour the vinegar over the ribs and bake 1 1/2 hours.
  • Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
  • Remove the ribs from the baking dish and place in a single layer on baking sheets.
  • (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
  • The ribs should be tender and well browned.
  • This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
  • To finish the ribs, preheat the oven to 400 F.
  • Cut the slabs between the bones into individual ribs.
  • Place the ribs in a baking dish large enough to hold them comfortably.
  • Spoon enough of the barbecue sauce over them to coat lightly.
  • Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
  • BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
  • Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
  • Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
  • Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.
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