Barbecued spareribs are a timeless comfort dish, beloved across America for their tender texture and smoky-sweet glaze. This vintage recipe brings the flavor of early homemade barbecue to the oven, using a simple blend of ketchup, Worcestershire sauce, chili powder, lemon, and a touch of Tabasco. The result is tender ribs coated in a tangy sauce that caramelizes beautifully as it bakes, perfect for weekend dinners or nostalgic family meals.
Ingredients
- 4 lbs pork spare ribs (cut in individual pieces)
- 1 lemon (large, unpeeled, sliced)
- 1 onion (large, thinly sliced)
- 1 cup ketchup
- ⅓ cup Worcestershire sauce
- 1 tsp chili powder
- 1 tsp salt
- 2 dashes Tabasco sauce
- 2 cups water
Instructions
Step 1: Preheat Oven
- Set your oven to 450°F (232°C).
Step 2: Prepare Ribs:
- Place the rib pieces in a shallow roasting pan, meaty side up.
Step 3: Add Lemon and Onion:
- Top each rib piece with a slice of unpeeled lemon and a thin slice of onion.
Step 4: Initial Roasting:
- Roast the ribs in the preheated oven for 30 minutes.
Step 5: Prepare Sauce:
- In a saucepan, combine the ketchup, Worcestershire sauce, chili powder, salt, Tabasco sauce, and water. Bring the mixture to a boil over medium heat.
Step 6: Reduce Oven Temperature:
- After the initial roasting, reduce the oven temperature to 350°F (177°C).
Step 7: Add Sauce to Ribs:
- Pour the boiling sauce evenly over the ribs in the roasting pan.
Step 8: Continue Baking:
- Return the pan to the oven and bake the ribs for about 1 hour, or until they are tender.
Step 9: Baste Regularly:
- Every 15 minutes during baking, baste the ribs with the sauce from the pan to keep them moist and flavorful.
Step 10: Adjust Sauce Consistency:
- If the sauce becomes too thick during baking, add a bit more water to maintain a desirable consistency.
Step 11: Serve:
- Once the ribs are tender and well-glazed, remove them from the oven and let them rest for a few minutes before serving.
Tips
- Substitute pork ribs with beef short ribs for a heartier flavor.
- Add a tablespoon of brown sugar or honey for extra sweetness.
- For smoky flavor, finish ribs on a grill after baking.
- Use smoked paprika instead of chili powder for a richer taste.
- Store leftover sauce for up to 3 days in the fridge.
Transcription of the Original Recipe
Read or copy the transcription
Barbecued Spareribs Serves 4 3 to 4 lbs. ribs 1/3 cup Worcestershire Sauce cut in pieces 1 tsp. chili powder 1 lemon 1 tsp. salt 1 large onion 2 dashes Tabasco sauce 1 cup catsup 2 cups water Place ribs in shallow roasting pan, meaty side up. On each piece place a slice of unpeeled lemon, a thin slice of onion. Roast in hot oven (450°) 30 min. Combine remaining ingredients; bring to boiling point & pour over ribs. Continue to bake in mod. oven (350°) until tender (about 1 hr.) Baste with sauce every 15 min. If sauce gets too thick add more water.
From Transcription to Instructions
We love this recipe card and kept its spirit, but the instructions nudge a couple things into plain sight so you don’t have to guess. The site pins the rib amount at 4 lb (the card says 3–4), and it separates preheating and the brief “combine remaining ingredients” note into clear steps , make the sauce in a saucepan and bring it to a boil while the ribs roast, then pour it boiling over the meat before dropping the oven to 350°F and basting every 15 minutes. Those small clarifications help the timing and show exactly when things go in.
Nutrition
Calories: 490kcalCarbohydrates: 22gProtein: 38gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 120mgSodium: 850mgPotassium: 700mgFiber: 1gSugar: 17gVitamin A: 180IUVitamin C: 10mgCalcium: 35mgIron: 2.5mg
