Barbecued Ribs

Recipe from Sylvia's

Adapted by Molly O’Neill

Published May 21, 1991

Total Time
2 hours 15 minutes plus 8 hours for marinating
Rating
4(40)
Comments
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—Molly O'Neill

Featured in: New York Has One True Barbecue And Here Are All Eight of Them

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Ingredients

Yield:8 to 10 servings

FOR THE RIBS

  • 1 tablespoon salt

  • 1 tablespoon freshly ground black pepper

  • 2 slabs pork spareribs (about 6 pounds)

  • 1 tablespoon crushed red pepper

  • 2 cups distilled white vinegar

FOR THE SAUCE

  • 2 large lemons

  • 1 rib celery, chopped fine

  • 1 medium-size green pepper, chopped fine

  • ½ large onion, chopped fine

  • 1 cup hot sauce, preferably Red Devil

  • 2 cups tomato puree

  • 1 ½ cups sugar

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

38 grams carbs; 218 milligrams cholesterol; 912 calories; 23 grams monosaturated fat; 11 grams polyunsaturated fat; 21 grams saturated fat; 64 grams fat; 1 gram trans fat; 2 grams fiber; 1086 milligrams sodium; 44 grams protein; 34 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    To prepare the ribs, mix salt and black pepper in a small bowl. Rub all over ribs; repeat with red pepper. Place ribs in a baking pan, add vinegar and let sit in refrigerator overnight.

  2. Step 2

    Preheat oven to 375 degrees.

  3. Step 3

    Roast ribs in oven 1 ½ hours. Remove from oven, and transfer ribs from roasting pan to a cookie sheet, turning them in the process. Increase oven heat to 400 degrees. Return to oven for 30 minutes more.

  4. Step 4

    Meanwhile, make the sauce. Squeeze the lemons and slice the rinds; set aside juice and rinds. In a blender puree the celery, green pepper and onion. In a saucepan over low heat, combine all ingredients, including lemon juice and rinds. Simmer 15 to 20 minutes. Do not let sauce boil. Serve ribs with sauce.

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Ratings

4 out of 5
40 user ratings
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Comments

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Bill W

Is the first bake done with vinegar in the baking pan?

Antonia

When baking in oven, should I add water to the pan and should pan be covered.

doogie

Very spicy with sriracha sauces. Tastes a bit like gazpacho

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Credits

Adapted from Sylvia's

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