This pungent barbecue sauce, spiked with dry mustard and chili powder, is a perfect mate with these spareribs---it’s also great slathered on chops, sausage, or pork burgers on the grill.  Serve these spareribs with buttered corn on the cob, green salad, and lots of napkins for mopping up


  • 3 pork spareribs (slabs, 5-6 pounds)
  • 1 cup water
  • 1/3 cup butter
  • 2 tablespoons fresh lemon juice
  • 1/4 cup dry mustard
  • 1/4 cup chili powder
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper


  1. Heat oven to 400 degrees F. Place spareribs on shallow baking pans; cover with foil and bake for 1 1/2 hours.
  2. Meanwhile combine water, butter, lemon juice, dry mustard, chili powder, sugar, paprika, salt, onion powder, garlic powder and cayenne in medium saucepan. Bring to a boil, stirring. Reduce heat and simmer for 30 minutes, stirring occasionally. Set aside.
  3. After 1 1/2 hours, remove foil and brush with sauce, then roast for additional 20 minutes. Serve ribs with additional sauce.
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