Beef, Cookout and BBQ, Main Dishes

Barbeque Beef Spare Ribs

  • 1 cup Onion, diced
  • 1 clove Garlic, minced
  • 1 cup Chopped tomato
  • 1 cup Green pepper, diced
  • 1 cup Celery, diced
  • 2 tablespoons Brown sugar
  • 3 tablespoons Honey
  • 2 cups Beef broth
  • ~ Salt and pepper to taste
  • 1 cup Catsup
  • 1 tablespoon Olive oil
  • 6 pounds Beef Spareribs

    • Sauté the onion and garlic in the oliveoil, add remaining ingredients (except ribs) and cook slowly for 1 hour. Liquidshould be reduced by about half and sauce should be well blended. Cut the ribsinto 1 or 2-rib sections. Coat the ribs well with the sauce and slowly bake (uncovered) in an oven at 350º F for about an hour or until done. You can place the ribs in a chafing dish, or in the oven at low temperature until ready to serve.

    Ribs make a great appetizer or buffetitem. Set up some chafing dishes and you're all set. You don't have to worry about durability because the longer they cook, the better they taste. This recipe is good for about 10 people.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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