Barbecued Spareribs

Name: Barbecued Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 oz.) can tomato paste; 1/4 c. dark brown sugar; 1 tsp. hot pepper sauce; 1 Tbsp. mustard; 1 Tbsp. dark molasses; 1 c. chopped celery; 1/2 tsp. ground pepper; 1 Tbsp. minced garlic; 1 Tbsp. Worcestershire sauce; 2 Tbsp. white vinegar; 6 lb. spareribs; 1 small onion

Eats Now Editorial Team · 90 kcal · General

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Barbecued Spareribs – a delicious recipe with tomato paste, dark brown sugar, hot pepper sauce, mustard, dark molasses, celery. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 (6 oz.) can tomato paste
1/4 c. dark brown sugar
1 tsp. hot pepper sauce
1 Tbsp. mustard
1 Tbsp. dark molasses
1 c. chopped celery
1/2 tsp. ground pepper
1 Tbsp. minced garlic
1 Tbsp. Worcestershire sauce
2 Tbsp. white vinegar
6 lb. spareribs
1 small onion

1
Parboil spareribs for 15 minutes with celery, onion and pepper; let water cover ribs.
2
Remove ribs and drain.
3
Baste with sauce.
4
Grill for 45 minutes over low fire, turning and basting frequently until done.

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 12 ingredients. The key ingredients include: 1 (6 oz.) can tomato paste, 1/4 c. dark brown sugar, 1 tsp. hot pepper sauce, 1 Tbsp. mustard, and more.

Yes, Barbecued Spareribs 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
90 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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