Summer is not even half way through but we’ve already had plenty of get-togethers and family meals over the grill. Even though I very much enjoy all the BBQ dishes, sometimes I just don’t feel like heating up the grill and staying next to it for an hour to make sure nothing gets burned.
Or, like the other day, when it was pouring down, I would much rather cook dinner in the kitchen. My sister and her family were coming over so I knew I needed a recipe that would feed a larger crowd. My two nephews are all grown up already (gosh, that makes me feel so old) and they’re not picky eaters, that’s for sure!
Fortunately, I had saved a few recipes for a rainy day (literally) and I decided to make these pork spareribs. They seemed simple enough to cook, and more importantly I knew I had pork spareribs in the freezer. I always stock up on meat whenever it’s on sale!
The aromas lingering in the kitchen were to die for, and you wouldn’t believe how fast my nephews emptied their plates and went for seconds!
Can I just say – WOW. This wasn’t the first time I made spareribs in the oven, but these were something else! I’m guessing it’s the molasses and Karo syrup that made the sauce so incredible.
These spareribs turned out so juicy and perfect that I’m not sure I ever want to cook on the grill again, haha! For a side, you could serve some garlic mashed potatoes, or if you’re looking for a lighter option, some red cabbage coleslaw would make a nice, fresh flavor combination.
My husband is chiming in and saying he wouldn’t need a side dish for these at all. You know what? I think he might be right!
4 to 5 lbs of bone-in country-style beef 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
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