Pork Spareribs

My dad discovered this recipe in a magazine in the 1970’s and after Mom made it that first time, we were hooked. This recipe is absolutely delicious and so easy to remember, I could make it blindfolded!

Pork Spareribs

  • Servings: 3
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One rack of pork loin back ribs (around 2 lbs.)
(If feeding a crowd, this rib sauce is enough for two racks).

Preheat the oven to 300° F.
Slice and arrange the individual ribs in a large shallow roasting pan.  Sprinkle liberally with salt and pepper.  Bake for twenty minutes then pour the sauce evenly over the ribs. Baste every fifteen minutes after that until done (around 1-1/2 hours).

Rib Sauce
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. celery seeds
1/4 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup Worcestershire
1 cup ketchup
2 cups water

Mix and bring to a boil over medium high heat; reduce to simmer. Use it to baste the ribs as they cook.

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