Best Great Great Aunt Jessies 1940s Barbecued Spareribs Recipes

OVEN ROASTED BARBECUED SPARERIBS

Steps:

• Place the ribs in a shallow dish.
• In a mixing bowl, combine the beer, soy sauce, brown sugar, lemon juice, chili sauce, ketchup, onion salt, and pepper.
• Blend well and pour over the ribs.
• Cover and refrigerate for 8 hours or overnight.
• Place the oven rack in the middle and bottom of the oven.
• Preheat oven to 350 degrees.
• Line a jelly-roll pan with foil.
• Lightly grease a wire rack and place it in the jelly-roll pan.
• Remove the ribs from the marinade and place meaty side up on the prepared rack.
• Place in the center of the oven.
• Add 1-2 cups of water to the marinade dish and put on the bottom rack of the oven.
• Roast 90 minutes or until the meat begins to shrink from the bone.
• Do not turn the ribs over.
• Baste with Texas Thunder Barbecue sauce or your favorite bbq sauce every 20 minutes.
• Let stand 5 minutes before slicing and serving.
• Texas Thunder Barbecue Sauce-place the butter in a large skillet over medium heat.
• Add the onions; cook 6 minutes or until golden brown, stirring frequently.
• Transfer to a large saucepan and place over medium heat.
• Stir in the garlic, ketchup, brown sugar, vinegar, soy sauce, Worcestershire, oil, red pepper, dry mustard, and liquid smoke.
• Bring to a simmer and reduce the heat to low.
• Cover and simmer 30 minutes.
• Pour through a mesh strainer and discard the solids.
• Refrigerate the sauce until ready to use.

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

ALMOST-FAMOUS BARBECUE SPARERIBS

Steps:

• Make the marinade: Whisk the brown sugar, vinegar, onion, garlic, 1 tablespoon salt and 1/2 teaspoon black pepper in a bowl. Put the ribs meat-side down on a cutting board. Starting at one end, slip a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife, then pull it off. Coat the ribs on both sides with the marinade; wrap in plastic wrap and refrigerate overnight.
• Make the rub: Mix the brown sugar, chili powder, garlic powder, onion powder, celery salt, celery seeds, cayenne, 1 tablespoon salt and 1 teaspoon black pepper in a bowl.
• Soak 2 cups hickory wood chips in water, 30 to 40 minutes. Meanwhile, preheat a grill to medium low (275 degrees F) and prepare for indirect grilling: For a charcoal grill, bank the coals to one side; for a gas grill, turn off the burners on one side. Cover the grate on the cooler side of the grill with foil.
• Drain the wood chips. For a charcoal grill, scatter the chips over the hot coals; for a gas grill, put the chips in a smoker box and place over direct heat. Close the lid and allow smoke to build up, about 10 minutes. Rinse the marinade off the ribs and pat dry with paper towels. Work the spice rub into both sides of each rack with your hands.
• Place the ribs, meat-side up, on the foil over indirect heat. Close the lid and cook, undisturbed, until the meat shrinks back slightly to expose a bit of the bone, about 1 hour, 30 minutes.
• Rotate the ribs (keep them meat-side up and over indirect heat), then close the lid and continue cooking, 2 hours to 2 hours, 30 minutes. (For a charcoal grill, add more hot coals as needed to maintain the temperature.)
• Meanwhile, make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Stir in the tomato paste and chili powder until incorporated, about 1 minute. Whisk in the vinegar, 1/4 cup water, the molasses, Worcestershire sauce, honey, mustard powder, espresso powder, 3/4 teaspoon black pepper and the cayenne. Bring to a simmer and cook, whisking occasionally, 5 minutes. Whisk in the ketchup and pineapple preserves. Bring to a gentle simmer and cook, whisking occasionally, until thickened, about 45 minutes. Whisk in the liquid smoke. Let the sauce cool to room temperature, then remove the garlic. (The sauce will keep, refrigerated, up to 2 weeks.)
• Baste the ribs generously with the prepared barbecue sauce. Close the lid and continue cooking until glazed, about 20 more minutes. Transfer to a cutting board; let rest a few minutes before cutting into individual ribs. Serve with more sauce on the side.

AUNT ROSIE'S OVEN-BARBECUED SPARERIBS

Steps:

• Preheat oven to 400 degrees.
• Sprinkle spareribs with salt and pepper. Arrange slabs in each of two large baking dishes. Bake one hour in oven. Turn ribs and bake 10 minutes longer. Pour off fat.
• Meanwhile, heat the butter in a large saucepan and add the garlic and onions. Cook, stirring, until onions are wilted. Add the ketchup, soy sauce, chili powder, Tabasco sauce, vinegar and sugar. There should be about three cups of sauce. Bring to a boil and let simmer about five minutes.
• Brush each slab of ribs on the underside with sauce and return to oven, brushed side up. Bake 30 minutes, brushing every 10 minutes on the same side with the sauce.
• Turn the ribs. Brush generously with all the remaining sauce. Return to the oven and bake 30 minutes.
• Cut the spareribs into individual rib servings. Serve hot or cold.