Beef Spare Ribs with BBQ Sauce

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.

Ribsy

Heather says:

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

ribses.jpg

5 pounds beef spareribs, cut in serving size pieces

Sauce:

  • 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

Instructions:

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.

Enjoy!

Submit your question by sending an email to helpme@home-ec101.com

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Comments

  1. Carye says

    …um…..YUM? I love ribs. I love ribs that are totally covered in charcoaly goodness. Thanks for posting this!

  2. says

    This BBQ sauce sounds very nice I am going to try it on the grill before the summer is gone…
    What I also like about this dish is you say it takes time to cook…
    I don't know I just love slow food

  3. BBQ Friend says

    350º F is way too high a temperature since sugar in the sauce will burn at 265ºF. Do you serve them when they look like a lump of charcoal?