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Easy Country-Style Spareribs

Barbecue.Master's picture
  Catsup 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Dry sherry 1 Cup (16 tbs)
  Worcestershire 1⁄4 Cup (4 tbs)
  Onion 1 Medium, sliced
  Lemon 1 Large, thinly sliced
  Garlic 1 Clove (5 gm), minced or pressed
  Butter/Margarine 2 Tablespoon
  Lean country style spareribs 4 Pound
  Salt To Taste
  Pepper To Taste

In a 4-quart kettle that can be used on a barbecue grill, combine catsup, water, sherry, worcestershire, onion, lemon, garlic, and butter.
Bring to a boil, reduce heat, and simmer for 30 minutes.
Arrange ribs, fat-side-up, on lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Baste lightly with sauce.
Cook, turning occasionally, for 1 hour to 1 hour and 20 minutes, or until meat near bone is no longer pink when slashed.
Every 1/2 hour add 5 or 6 briquets to fire, spacing them evenly, to maintain a constant temperature.
Reheat remaining barbecue sauce by placing kettle on grill.
As ribs cook, remove them from grill, cut into serving-size pieces, and place in kettle.
Cover and simmer for 20 to 30 minutes longer.
Spoon sauce over pieces to serve.
Season with salt and pepper.

Recipe Summary

Main Dish

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Easy Country-Style Spareribs Recipe