top of page

Barbecued Spareribs

(by Catherine Valentine Parish)


2 lb. spareribs

1/4 c. chopped onions

1 t. flavorless oil

1/2 c. water

2 T. vinegar

T. Worcestershire sauce

1/4 c. lemon juice

2 T. brown sugar

1 c. chili sauce

1/2 t. salt

1/4 t. paprika

Preheat oven 500 F.

Cut spareribs into pieces for serving.

Place them in a pan and cover with waxed paper.

Bake for 15 minutes, then reduce heat to 350 F.

Heat oil in medium-sized frying pan and sauté onions.

Add water, vinegar, Worcestershire sauce, lemon juice, brown sugar, chili sauce, salt, and paprika.

Remove wax paper from ribs, and pour sauce over the meat.

Bake for 1 hour longer, basting frequently with the pan liquor.


(Read Lost—and Found, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page