Barbecued Spareribs

 

                Traditionally, spareribs were covered and cooked over a slow fire for about an hour and a half, with the sauce added afterwards. However many cooks enjoy the meat with the sauce cooked on, try both ways and choose for yourself. Although this is described as a barbecue recipe, it also cooks well in the oven, which is useful if you live in an area with inclement weather.

                Recipes for barbecued spareribs vary. Some call for short ribs of beef, some call for marinating overnight or for several hours and, if prefered, this method may be followed here by using the sauce as the marinade.

Serves 4

• 2 lb (1 kg) pork spareribs, neatly trimmed
• 2 tablespoons olive oil or lard (pork fat)
• 1 large onion, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• Juice of 2 lemons
• 1 tablespoon brown sugar
• Two-thirds cup chili sauce
• ½ teaspoon salt
• 1 teaspoon paprika

1. Preheat the oven to 400F (200C).
2. Place the spareribs in a baking dish, covered with aluminium foil or cooking parchment, and bake in the oven for 15 minutes ; while the meat is cooking, heat the oil or melt the lard in a small saucepan over medium heat and cook the onion until it is brown.
3. Add the other ingredients and simmer for 15 minutes.
4. Remove the foil or parchment from the ribs and pour the sauce over them.
5. Reduce the oven temperature to 375F (190C) and bake the ribs for about 1 hour, basting them often ; add a little hot water or beef stock if the liquid begins to dry up.
6. To serve, place the ribs on a serving platter and spoon the remaing sauce over them.

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