These fall-off-the bone Southern Country-Style Pork Spareribs are amazing. I’ve been making these for years, and they always are a real crowd-pleaser. They smell amazing as they are baking gently in the oven. You’re gonna love ’em!
Southern Country-Style Pork Spareribs
What more do you have to say about this dish? Southern Country-Style Pork Spareribs
Author: Kris Longwell
Recipe type: Southern
- 4 to 5 lbs of bone-in country-style pork spareribs
- 1 teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 1¼ cups apple cider vinegar
- 1 cup barbecue sauce
- ¼ cup of molasses
- ¼ cup of dark Karo syrup
- ⅓ cup of yellow onion, chopped
- ⅓ cup of green bell pepper, chopped
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of crushed red pepper flakes
- In a large stock pot, cover the ribs with cold water.
- Add the salt and pepper.
- Bring to a boil over high heat.
- Reduce the heat and simmer, uncovered, for 40 minutes.
- While the ribs are cooking, prepare the sauce by combining the vinegar, ketchup, barbecue sauce, molasses, syrup, onion, pepper.
- Bring to a boil over a high heat.
- Reduce the heat and simmer...uncovered, for 10 minutes.
- Remove from heat.
- Preheat oven to to 400 F.
- Drain the ribs and place in a roasting pan...not overlapping.
- Pour the sauce over the ribs and turn to coat the ribs.
- Cover with foil.
- Bake for 20 minutes.
- Take out of oven, turn the ribs, and bake again, uncovered, for another 20 minutes.
- Remove from oven...put on platter...spread more of the sauce over the ribs.
- Serve immediately, if not sooner.