12
2

Description

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

Ingredients

  • 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

Directions

  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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