Barbecued Spareribs are a hearty American classic that combines slow oven cooking with a tangy, old-fashioned homemade barbecue sauce. Recipes like this became especially popular in mid-century home kitchens, when cooks adapted the flavors of outdoor barbecue to convenient oven preparation. The spareribs are first baked at high heat, then covered with a simple sauce made from tomato sauce, onion, vinegar, Worcestershire sauce, sugar, mustard, and chili powder. Several hours of chilling allow the meat to absorb the sweet-and-savory flavors before a final covered bake tenderizes the ribs. The result is rich, saucy pork with a pleasantly tangy finish and the comforting character of vintage home cooking.
Ingredients
- 3 ½ to 4 lb fresh pork spareribs (cut into serving-size pieces)
- 1 ½ cups water
- 8 oz tomato sauce
- 2 onions (medium, chopped)
- 1 tsp salt
- 1 tsp chili powder
- 3 tbsp vinegar
- 1 ½ tbsp sugar
- 3 tbsp Worcestershire sauce
- 1 tsp dry mustard
Instructions
Step 1: Prepare the Spareribs
- Cut 3½ to 4 lb fresh spareribs into serving-size pieces.
Step 2: Arrange the Ribs
- Place the spareribs in a single layer in a large baking pan.
Step 3: Prepare the Barbecue Sauce
- Combine 1½ cups water, 1 can (8 oz) tomato sauce, 2 medium chopped onions, 1 tsp salt, 1 tsp chili powder, 3 tbsp vinegar, 1½ tbsp sugar, 2 tbsp Worcestershire sauce, and 1 tsp dry mustard.
- Heat the mixture to boiling.
Step 4: Add the Sauce
- Pour the hot barbecue sauce over the meat.
- Cover the pan.
Step 5: Chill
- Refrigerate for several hours or overnight.
Step 6: Bake
- Preheat the oven to 450°F.
- Bake the ribs, covered, for 30 minutes.
- Remove the cover and reduce the oven temperature to 350°F.
- Continue baking for 1½ to 2 hours, basting frequently, until the meat is tender.
Tips
- Trim excessive surface fat from the spareribs before baking to keep the finished sauce from becoming greasy.
- For deeper flavor, chill the sauced ribs overnight rather than for only a few hours.
- Add a little extra chili powder or a pinch of cayenne for a spicier barbecue sauce.
- For a slightly sweeter sauce, increase the sugar by 1 tbsp or add a small amount of molasses.
- Baste the ribs with sauce during the final uncovered portion of cooking for a richer coating.
- For additional smoky flavor, add a small amount of smoked paprika to the sauce.
- Cut the ribs into individual portions before serving for easier handling at a picnic or cookout.
- Serve with potato salad, coleslaw, baked beans, corn, or crusty bread.
- Leftover ribs can be refrigerated in an airtight container for up to 3–4 days.
- Reheat leftovers covered to help keep the meat moist.
Nutrition
Calories: 610kcalCarbohydrates: 14gProtein: 35gFat: 46gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 150mgSodium: 850mgPotassium: 700mgFiber: 2gSugar: 8gVitamin A: 420IUVitamin C: 8mgCalcium: 65mgIron: 3mg