Easy Southern Style Spareribs Recipes

SOUTHERN-STYLE BARBECUED SPARERIBS

Steps:

• Place spareribs on a rack in a large roasting pan.
• Pour water into the bottom of the pan to a depth of 1/2 inch.
• Cover tightly and bake at 300 F for 1 1/2 hours, until ribs are tender.
• Combine all remaining ingredients, blending well. Drain liquid from the ribs and remove​ the rack from pan.
• Pour 1 cup of the sauce over the ribs.
• Bake in open pan at 325 F for 30 minutes.
• Pour remaining sauce over ribs; bake 30 minutes longer.
• Baste occasionally to make sure ribs are completely covered.

SUPER EASY COUNTRY-STYLE RIBS

Steps:

• In a 3-qt. slow cooker, mix ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add ribs; turn to coat. Cook, covered, on low 5-6 hours or until meat is tender., Remove pork to a serving plate. Skim fat from cooking liquid. If desired, transfer to a small saucepan to thicken; bring to a boil and cook 12-15 minutes or until sauce is reduced to 1-1/2 cups. Serve with ribs. To make ahead: In a large airtight container, combine ketchup, brown sugar, vinegar, seasoned salt and, if desired, liquid smoke. Add pork; cover and freeze. To use, place container in refrigerator 48 hours or until ribs are completely thawed. Cook as directed.

SOUTHERN GRILLED BARBECUED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
• In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
• Preheat grill for medium heat.
• Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

SIMPLE SPARE RIBS

Steps:

• Place the ribs in a roasting pan. Mix together the chicken broth, teriyaki sauce, garlic powder, onion powder, salt and pepper. Pour over the ribs. Cover, and marinate for 1/2 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Cover the roasting pan with aluminum foil.
• Roast in the oven for about 2 hours, or until the meat is so tender that it comes off of the bone easily. Check occasionally to make sure the juices do not boil over into the oven, and remove some of the broth if necessary.

MOM'S SIMPLE OLD FASHIONED FRIED PORK SPARERIBS

Steps:

• Cut spareribs into pieces.
• Salt and pepper ribs.
• Add garlic and onion powder to ribs.
• Roll in flour.
• In frying pan, that has been heated with vegetable oil, add sliced onions.
• Place spareribs over onions.
• Add more onions on top.
• Fry until done.
• NOTE: Beef spareribs can be substituted for pork.

SWEET AND SOUR SPARERIBS

Steps:

• Place ribs on a rack in a large shallow roasting pan. Bake, uncovered, at 350° for 1-1/2 hours. , Meanwhile, in a small saucepan, combine the sugar, brown sugar, cornstarch, ketchup, vinegar and water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove ribs and rack from pan. Drain and discard fat. Return ribs to roasting pan; drizzle 1-1/2 cups sauce over ribs. Bake 30 minutes longer. Cut ribs into serving-size pieces; brush with remaining sauce.

EASY SOUTHERN-STYLE SPARERIBS

Steps:

• Make the marinade: In a bowl, combine the marinade ingredients with ½ cup water; mix well.
• Brush the marinade on the ribs, cover with plastic wrap, and refrigerate 3-4 hours.
• Make the sauce: in a small saucepan, combine the mustard and barbecue sauce; bring to a boil, stirring; decrease heat and simmer for 3-5 minutes.
• Remove from heat; pour some of the sauce in a small bowl to use for basting the ribs.
• Let ribs stand at room temperature for 20-30 minutes before grilling.
• Set up grill for indirect grilling on medium heat (grill rack should be scraped and oiled).
• Grill, rib side down, over indirect medium heat for 1 ½ -2 hours, until the meat is very tender and has pulled back from the ends of the bones.
• During the last 20 minutes of grilling time, baste generously with the small bowl of sauce.
• Remove from grill; let rest for 5-10 minutes before slicing into individual ribs.
• Serve warm with remaining sauce on the side.

SOUTHERN BBQ SPARE RIBS

Steps:

• Place lemon, celery, carrots, salt and ribs in a large pot and cover with cold water. Bring to a simmer and cook for 45 minutes to 1 hour or until the meat appears to be falling off the bone. Remove the ribs carefully and place on a sheet tray. Allow them to cool before, basting with Chef Toney's secret BBQ sauce. Cover the ribs and cook in a preheated 325-degree oven for about 30 minutes. Serve immediately.
• Saute onions, garlic, shallot, and bay leaves. Deglaze with vinegar. Add orange juice and brown sugar, allow to reduce. Add other ingredients, bring to the boil and reduce heat. Allow to simmer for 2 hours.

EASY SOUTHERN-STYLE SPARERIBS

Steps:

• TO MAKE THE MARINADE: In a medium bowl combine the marinade ingredients with 1/2 cup water.Brush the marinade on the ribs, cover with plastic wrap, and refrigerate for 3 to 4 hours.TO MAKE THE SAUCE: In a small saucepan combine the mustard and barbecue sauce. Bring to a boil, stirring, then lower the heat and simmer for 3 to 5 minutes. Remove from the heat. Pour some of the sauce in a small bowl to use for basting the ribs.Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Grill, rib side down over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste generously with the small bowl of sauce. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into individual ribs. Serve warm with the remaining sauce on the side.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

SOUTHERN TOMATO SANDWICH

Steps:

• Spread 1 to 2 tablespoons mayonnaise (depending on taste) evenly over both slices of bread. Place two slices of tomato on one slice of bread and sprinkle with half of the salt and pepper. Add two more slices of tomato and sprinkle with remaining salt and pepper. Place second slice of bread, mayonnaise side down, on the top.