Sherried Oven-BBQ Spareribs Recipe
Every Spring and Fall I am asked to repeat barbeque recipes. As I discussed the wonder of this with my friend who is 94 years young and a baseball fanatic, she explained to me that "you have baseball in the Spring and football in the Fall, everybody eats BBQ ribs and wings."
Sherried BBQ Spareribs
Ingredients
3 lbs of pork spareribs, have your butcher trim and ribs across into 4 inch pieces
1/3 cup of dry sherry (or 1/3 can of ginger ale)
1/4 cup firmly packed brown sugar
1 thinly sliced lemon
2 thinly sliced small onion
1/2 cup water
2/3 cup catsup
3 tblspn cider vinegar
3/4 tspn dry mustard
3/4 tspn chili powder
1/4 tspn salt
1/4 tspn paprika
1 tblsn Worcestershire sauce
Directions
Preheat oven to 350 degrees
Place ribs in a baking pan with onion and lemon slices placed on top of ribs. Add 1/2 cup of water, cover with foil and bake for 1 hour, 15 minutes. Mix remaining ingredients in medium sauce pan and cook uncovered over medium sauce thickens. Take ribs from oven, discard lemon and onion slices and let cool to touch. Cut ribs into separate 4 inch pieces. Drain pan drippings and brush ribs thouroughly with sauce and continue baking until fork tender (about 1 hour). Baste with sauce as necessary.
Makes about 2 dozen appetizers or serves 6 to 8 with baked beans, etc.
The ideal drink for this appetizer is lemonade or beer.