Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Finger Lickin' Spareribs




Source of Recipe


Internet


List of Ingredients




6 pounds country-style spareribs
1/2 cup each sherry and water

Sauce:
1 teaspoon each chili powder and celery seed
3 cups water, divided
1/2 cup chopped onion
1 teaspoon salt
1 cup catsup 1/4 cup vinegar
1/4 cup Worcestershire
1/4 lemon, sliced thin
1/8 teaspoon pepper
1/2 cup brown sugar


Recipe



In a large frying pan, brown spareribs (without flour). Then add sherry and 1/2 cup water, and cook (simmer), covered, for 1 hour. In another pan, combine all Sauce ingredients and cook (simmer) for an hour. Let ribs cool in liquid long enough to skim off fat. Then remove ribs and drain. Lay drained ribs in large casserole, cover with Sauce, and bake 1 hour at 300°.