Tangy Spare Ribs


I'll never forget the wonderful aroma of these spare ribs when I was growing up. They have a real old-fashioned flavor. Who can resist when that mouth-watering homemade barbecue sauce clings to every morsel? -Judy Clark, Elkhart, Indiana

Prep Time:
30 mins
Cook Time:
2 hrs 30 mins
Total Time:
3 hrs
6 servings


  • 4 pounds pork spareribs

  • 1 medium onion, finely chopped

  • ½ cup finely chopped celery

  • 2 tablespoons butter or margarine

  • 1 cup ketchup

  • 1 cup water

  • cup lemon juice

  • 2 tablespoons vinegar

  • 2 tablespoons brown sugar

  • 1 tablespoon Worcestershire sauce

  • ½ teaspoon dry mustard

  • teaspoon pepper

  • teaspoon chili powder


  1. Cut ribs into serving-size pieces; place on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour.

  2. Meanwhile in a medium saucepan, saute onion and celery in butter for 4-5 minutes or until tender. Add remaining ingredients; mix well. Bring to a boil reduce heat. Cook and stir until slightly thickened, about 10 minutes. Remove from the heat. Drain fat from roasting pan. Pour sauce over ribs. Bake 1-1/2 hours longer or until meat is tender.