Bar B Qued Spareribs Recipe

Name: Bar B Qued Spareribs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. brown sugar; 2 teaspoon dry mustard; 1/4 teaspoon black pepper; 1 c. ketchup; 1/2 c. cider vinegar; 1/2 c. water; 3 tbsp. Worcestershire sauce; 2 tbsp. grated onion; 1 clove crushed garlic; 3-5 pound spareribs (Country style)

Eats Now Editorial Team · 157 kcal · General

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Bar B Qued Spareribs Recipe – a delicious recipe with brown sugar, mustard, black pepper, ketchup, cider vinegar, water. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1/3 c. brown sugar
2 teaspoon dry mustard
1/4 teaspoon black pepper
1 c. ketchup
1/2 c. cider vinegar
1/2 c. water
3 tbsp. Worcestershire sauce
2 tbsp. grated onion
1 clove crushed garlic
3-5 pound spareribs (Country style)

1
Place ribs in a large shallow pan and roast at 350 degrees for 30 min.
2
Prepare sauce of remaining ingredients and bring to boil.
3
Pour half of sauce over ribs and continue roasting for 30 min.
4
Turn ribs over and pour on rest of sauce.
5
Roast another 30-45 min.

157

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 c. brown sugar, 2 teaspoon dry mustard, 1/4 teaspoon black pepper, 1 c. ketchup, and more.

Yes, Bar B Qued Spareribs Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
157 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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