Barbecued Ribs
- Total Time
- 2 hours 15 minutes plus 8 hours for marinating
- Rating
- Comments
- Read comments
Ingredients
- 1tablespoon salt
- 1tablespoon freshly ground black pepper
- 2slabs pork spareribs (about 6 pounds)
- 1tablespoon crushed red pepper
- 2cups distilled white vinegar
- 2large lemons
- 1rib celery, chopped fine
- 1medium-size green pepper, chopped fine
- ½large onion, chopped fine
- 1cup hot sauce, preferably Red Devil
- 2cups tomato puree
- 1½cups sugar
For the Ribs
For the Sauce
Nutritional analysis per serving (10 servings)
912 calories; 64 grams fat; 21 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 11 grams polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 34 grams sugars; 44 grams protein; 1086 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare the ribs, mix salt and black pepper in a small bowl. Rub all over ribs; repeat with red pepper. Place ribs in a baking pan, add vinegar and let sit in refrigerator overnight.
- Step 2
Preheat oven to 375 degrees.
- Step 3
Roast ribs in oven 1½ hours. Remove from oven, and transfer ribs from roasting pan to a cookie sheet, turning them in the process. Increase oven heat to 400 degrees. Return to oven for 30 minutes more.
- Step 4
Meanwhile, make the sauce. Squeeze the lemons and slice the rinds; set aside juice and rinds. In a blender puree the celery, green pepper and onion. In a saucepan over low heat, combine all ingredients, including lemon juice and rinds. Simmer 15 to 20 minutes. Do not let sauce boil. Serve ribs with sauce.
Private Notes
Comments
Is the first bake done with vinegar in the baking pan?
When baking in oven, should I add water to the pan and should pan be covered.
Very spicy with sriracha sauces. Tastes a bit like gazpacho