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Island Barbecued Spareribs
Add a little sunshine to your diet
From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Place the ribs in enough water to cover in a saucepan. Bring to a boil and reduce the heat. Simmer for 15 minutes; drain. Mix the sugar and salt together. Rub on all sides of the ribs. Place in a container and cover. Chill in the refrigerator for 8 to 12 hours. Combine the soy sauce, ketchup, brown sugar, gingerroot and MSG in a bowl and mix well. Chill, covered, in the refrigerator for 8 to 12 hours.
Brush the ribs with some of the sauce and place in a baking pan. Let stand for 1 hour. Bake, covered with foil, at 325 degrees for 1-1/2 hours. Remove the foil. Bake for 30 minutes longer, basting with the remaining sauce every 15 minutes.
SERVES: 6
- 3 pounds spareribs or Texas-style ribs
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 cup soy sauce
- 1/2 cup ketchup
- 3 Tablespoons brown sugar
- 1 egg-size gingerroot, grated
- 1 teaspoon MSG (optional)
TO PREPARE:
Place the ribs in enough water to cover in a saucepan. Bring to a boil and reduce the heat. Simmer for 15 minutes; drain. Mix the sugar and salt together. Rub on all sides of the ribs. Place in a container and cover. Chill in the refrigerator for 8 to 12 hours. Combine the soy sauce, ketchup, brown sugar, gingerroot and MSG in a bowl and mix well. Chill, covered, in the refrigerator for 8 to 12 hours.
Brush the ribs with some of the sauce and place in a baking pan. Let stand for 1 hour. Bake, covered with foil, at 325 degrees for 1-1/2 hours. Remove the foil. Bake for 30 minutes longer, basting with the remaining sauce every 15 minutes.
SERVES: 6
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