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Barbecued Spareribs

Barbecued Spareribs

Oxmoor House JANUARY 1985

  • Yield: 6 to 8 servings


  • 8 pounds pork spareribs
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 (14-ounce) bottle catsup
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup butter or margarine, melted
  • 2 tablespoons vegetable oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon vinegar
  • 1 tablespoon prepared mustard
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon pepper
  • Dash of red pepper
  • Dash of garlic salt


Cut ribs into serving-size pieces. Place spareribs with water to cover in a large stock pot. Cover and bring to a boil; reduce heat, and simmer 20 minutes. Drain and cool spareribs slightly.

Combine 2 teaspoons sugar, 2 teaspoons salt, and 2 teaspoons pepper; rub over entire surface of spareribs.

Combine remaining ingredients in a small mixing bowl; mix until well blended.

Place ribs on grill 5 inches from medium-low coals. Cook 1 hour or until desired degree of doneness, turning every 20 minutes and basting liberally with barbecue sauce.

Transfer spareribs to a serving platter, and serve with remaining barbecue sauce.


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Barbecued Spareribs Recipe