Spareribs With Gravy

Yield: about 2 to 4 servings
Recipe from Oxmoor House

More From Oxmoor House


  • 2 to 2 1/2 pounds pork spareribs, cut into 4 serving-size pieces
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon commercial brown bouquet sauce
  • 1 large onion, quartered
  • 1/2 cup coarsely chopped celery leaves
  • 1 clove garlic, quartered
  • Cheesecloth
  • 3 tablespoons all-purpose flour
  • 1/3 cup water
  • Hot cooked grits (optional)


  1. Combine spareribs and water to cover in a large Dutch oven. Add salt, pepper, Worcestershire sauce, and bouquet sauce; stir well. Combine onion, celery leaves, and garlic; tie securely in cheesecloth. Place cheesecloth bag in sparerib mixture. Bring to a boil ; cover and simmer 2 hours or until ribs are tender.
  2. Remove spareribs to a warm serving platter and cover. Discard cheesecloth bag, and reserve 2 cups cooking liquid in Dutch oven.
  3. Combine flour and 1/3 cup water; stir until smooth. Pour flour mixture into reserved cooking liquid ; cook, stirring constantly, until thickened and bubbly. Pour gravy over warm spareribs, and serve immediately with hot cooked grits, if desired .
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