Barbecue Spareribs 07

Hungeris the best sauce.
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Barbecue Spareribs Updated

5 pounds pork spareribs, cut into 6 sections
1 tablespoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
2/3 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 ½ teaspoon dry mustard
½ teaspoon hot pepper sauce (optional)

Before cutting into sections, combine the ribs with water to cover in a large saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer until the ribs are no longer pink, about 25 minutes; drain. Let them cool slightly, then trim and discard the skin from the back of the ribs and cut into 6 sections.
Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, 5 minutes. Add the ketchup, brown sugar, vinegar, Worcestershire, dry mustard and hot pepper sauce and mix well. Reduce the heat to low. Simmer, stirring frequently, for 30 minutes.
Preheat the oven to 375° F.
Brush the sauce over both sides of the ribs. Place the ribs on a rack in a baking pan. Bake, basting with sauce and turning every 5 minutes, for 30 minutes.

Yield: Serves 6

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