Barebecued Spareribs
The Junior League of Lancaster, PA
The Eastern Junior League Cookbook | The Melting Pot
1 cup molasses
1 cup catsup
1 cup chopped onion
Juice of 1 orange
3 tablespoons grated orange rind
2 tablespoons butter
2 tablespoons vinegar
2 tablespoons salad oil
2 tablespoons bottled steak sauce
2 cloves garlic, minced
5 whole cloves
1 teaspoon prepared mustard
1 teaspoon Worchestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon pepper
4 pounds spareribs
Combine all ingredients except spareribs in a saucepan. Bring to a boil and cook for 5 minutes.
Sprinkle spareribs lightly with salt, place on rack in baking pan, and cover with foil. Bake in preheated 325° oven for 1 hour. Pour off fat.
Brush with barbecue sauce and bake at 400° for 45 minutes, basting with remaining sauce every 15 minutes until glazed.
Yield: 6-8 servings
Notes:
Had only 1-1/2 pounds of baby back ribs instead of spareribs on hand, and so reduced the sauce quantity
Used regular olive oil for the “salad oil” listed, and for the “hot pepper sauce” went with homemade habanero hot sauce, and red wine vinegar