Easy Oven Barbecued Spareribs
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Teaspoon, minced|
|Onions||2 Medium, finely chopped|
|Canned tomato paste||6 Ounce (1 Can)|
|White vinegar||1⁄4 Cup (4 tbs)|
|Strained honey||1⁄4 Cup (4 tbs)|
|Beef stock||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
Heat the vegetable oil over high heat in a 10- or 12-inch skillet.
When a light haze forms above it, add the garlic and onions, and cook, stirring frequently, for 3 to 4 minutes without letting the onions brown.
Combine the tomato paste and the vinegar, and then add it to the skillet.
Stir in the salt, basil or thyme, the honey, beef stock, Worcestershire sauce and mustard.
Mix thoroughly and simmer uncovered over low heat for 10 to 15 minutes.
Remove from heat.
Preheat the oven to 400°.
Place the spareribs fat side up on a rack set in a shallow roasting pan and with a pastry brush thoroughly coat the surface of the meat with the barbecue sauce.
Bake in the middle of the oven for 45 minutes to 1 hour, basting thoroughly with the barbecue sauce every 10 minutes or so.
When the spareribs are brown and crisp, cut into individual portions.