(serves 4–6)

• 3-4 pounds spareribs

(beef or pork)

• 1 whole lemon

• 1 large onion

• 1 cup ketchup

• 1/ 2 cup Worcestershire sauce

• 1 teaspoon chili powder

• 2 dashes Tabasco sauce

• 2 cups water

• Salt to taste


1. Cut up the ribs and place them in the pan, meaty side up. Place a slice of onion and a slice of lemon on each piece. Roast at 450° F. for 30 minutes.

2. Combine the remaining ingredients in the pot and bring to a boil.

3. Pour the sauce over the ribs and continue to bake at 350° F. until tender, about 45 minutes. Baste the ribs with sauce every 15 minutes. If the sauce gets too thick, add more water.


Rick Frazier, General Manager of Luling City Market in Houston, offers these tips for maximum flavor.

Plan ahead. Put a dry rub on your ribs the night before so that it can absorb into the meat. This will boost flavor and make the meat even more tender.

Use more salt. Salt helps loosen the meat without ruining the flavor. Add it to your dry rub.

Cook low and slow. Two-dozen spare ribs should take about four hours at 250 degrees. Burning the ribs or cooking them too quickly will make them tough.

Use indirect heat. Whether you’re smoking your ribs with hard woods such as oak or hickory, or using a charcoal grill, keep the meat away from direct flame.

Be careful not to overcook. The meat should give easily when you apply pressure, but not fall off the bone.

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