Southern Barbecued Spareribs

Recipe from Oxmoor House

More 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


  1. 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.
  2. 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.
  3. 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.
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