1 c. catsup
1 c. water
¼ c. lemon juice
¼ c. Worcestershire sauce
½ tsp. chili powder (optional)
Up to 2 lb. spare ribs, bone-in or boneless country style pork ribs
- Combine sauce ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
- Preheat oven to 325. Brush ribs with liquid smoke; let stand for 10 minutes. Heat enough oil to cover the bottom of a dutch oven or heavy fry pan over medium-high heat. Brown meat on all sides in batches. Return meat to dutch oven or place in baking dish. If spareribs are fat, bake for half hour then pour off rendered fat.
- Add sauce to dutch oven, cover and return to oven. If using a separate fry pan, pour off fat. Add sauce to pan and scrape up browned bits. Pour sauce over ribs in baking pan and cover.
- Bake at least one hour or until ribs are very tender.
From the kitchen of Oconto Farm Bureau members Vicky and Ken Harter. We featured this recipe in the April/May 2014 issue of Wisconsin Farm Bureau Federation’s Rural Route.