CALORIES
473
Barbecued Spareribs
Barbecued Spareribs may require a bit of time commitment, but they do taste every bit as real-deal as smoked ribs.
You don’t need a backyard barbecue pit to make fall-off-the-bone tender barbecued pork ribs. Although there is a bit of a time commitment, baked ribs in the oven don’t take all day—but they do taste every bit as real-deal as smoked ribs.
FOOD FACT: The cut known as “baby back” ribs come from the top of the ribs, nearest the spine, and lie just below the loin muscle. Baby backs are great beginner ribs because they’re easy to cook and more tender than the lower cuts.
cuisine
American
SERVINGS
6
Courses
Main Dishes
Ingredients
- 3 pounds pork ribs, cut into individual servings
- 3 tablespoons butter, margarine, or bacon drippings
- 1 medium onion, chopped- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 1 cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon prepared mustard
- 1 cup water
- ½ cup chopped celery (optional)
- Salt and pepper to taste
Instructions
In a skillet over medium-high heat, brown the ribs on all sides and set aside.- Melt the butter, margarine, or bacon drippings in a saucepan and add the onion. Brown lightly. Add the vinegar, brown sugar, ketchup, Worcestershire sauce, prepared mustard, water, celery, and salt and pepper and cook slowly until flavors are blended, about 15 minutes. Pour the sauce over the browned ribs. Cover tightly with aluminum foil and bake in a moderate oven for 1½ to 2 hours. Finish your oven-baked ribs under the broiler for the last couple of minutes so that the barbecue rib sauce gets nice and caramelized—and then slather on some more.
Notes
Allergens: Dairy
Nutrition
Calories:
473
kcal
Saturated Fat:
14
g
Sugar:
10
g
Carbohydrates:
16
g
Sodium:
567
mg
Calcium:
71
mg
Protein:
27
g
Potassium:
534
mg
Iron:
2
mg
Fat
33
mg
Fibre:
1
g
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When you know more about the science behind food, good nutrition gets simpler—even traditional dishes become taste sensations!
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