Dear Home Ec 101,
Do you have any recipes for beef spare ribs? My grocery store had a special, but I have no idea what to do with them.
I will not get into a semantical argument about what constitutes BBQ as there are die-hard loyalists in every corner of the country who will defend their method as the only true way to BBQ. What I will say is I love the flavor of this sauce. It’s best on beef spare ribs, but would also be tasty on pork or chicken. While there is little prep or monitoring required, there is a lengthy cook time for this recipe, so I recommend it for a lazy day.
Beef Spare Ribs
5 pounds beef spareribs, cut in serving size pieces
- 1 cup white sugar
- 1/2 med yellow onion – diced
- 1 TBSP molasses
- 1/4 cup Worcestershire sauce
- 1/8 cup soy sauce
- 1/4 cup cider vinegar
- 1/4 cup chili sauce
- 6oz tomato paste (1 small can)
- 1 TBSP prepared mild yellow mustard
- 3 cloves garlic, peeled and crushed
- 1 tsp prepared horseradish
- Fresh ground pepper to taste
Cut the ribs into serving size portions. They will be way too messy to do it later.
Use a blender or food processor to combine the remaining ingredients.
Slather with sauce and place fatty side up in a shallow roasting pan.
Preheat oven to 350°
Place ribs in a large shallow roasting pan and bake, covered, for 45 minutes. Drain off all drippings. Baste with sauce. Bake uncovered for 75 – 90 minutes longer turning and basting with additional sauce halfway through.
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