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Willie Horton's Spareribs

Source of Recipe


John Owen






List of Ingredients



• 4 lbs. meaty spareribs
  
• Salt and pepper
  
• 1 (6-ounce) can tomato paste
  
• 1/2 cup catsup
  
• 2 cups liquid (water, red wine or beef broth)
  
• 2 Tbsp vinegar
  
• 1/4 cup lemon juice
  
• 1/3 cup brown sugar
  
• 1/4 cup Worcestershire sauce
  
• 1/2 tsp allspice
  
• 2 cloves garlic, mashed
  
• 1 small onion, grated or minced
  






Instructions



1. Do not separate the ribs. Instead, sprinkle with salt and pepper, mixing the rest of the ingredients and adding salt to taste. Pour this sludge over the slab of ribs; turn to coat both sides. Cover and marinate, refrigerated, for 24 hours, turning occasionally.
   
   
2. If you want to barbecue the ribs, first drain the sauce into a small pan over low heat. Put ribs in a shallow pan and cook 30 minutes in a 400º F oven. Pour off the fat, then grill over coals, turning and basting with the sauce frequently, about 45 minutes. Now you can cut them apart and serve.
   
   
3. If you want to cook these ribs in the oven, once again drain and reserve the sauce and cook ribs 30 minutes at 400º F. Pour off all the fat and reduce oven temperature to 325º. Cook for about an hour and a half, turning and basting frequently. Cut into serving portions; turn the heat in the oven up to 450º and dry-roast the ribs for 2 to 3 minutes.
   
   Serves 4