Southern Barbecued Spareribs



4 servings

Recipe from

Oxmoor House


2 cloves garlic, minced
2 tablespoons butter or margarine
1 cup catsup
3/4 cup chili sauce
1/4 cup firmly packed brown sugar
2 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
1 tablespoon celery seeds
2 dashes hot sauce
1/2 teaspoon salt
1 1/2 cups water
4 pounds pork spareribs, cut into 4 serving-size pieces


Sauté garlic in butter in a heavy saucepan. Stir in catsup, chili sauce, sugar, mustard , Worcestershire sauce, celery seeds, hot sauce, salt, and water. Bring to a boil . Remove from heat, and set aside.

Place spareribs and water to cover in a large Dutch oven. Bring to a boil . Reduce heat; cover and simmer 45 minutes or until tender. Drain well.

Place ribs, bone side down, on grill over slow coals. Grill 10 minutes; turn meaty side down, and cook 10 minutes. Cook 10 to 15 additional minutes, turning and basting often with sauce.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984