Take the racks of ribs and cut them into sections. Approximately 4 ribs per section. Place them into boiling water seasoned with lemon pepper and BBQ sauce. You can add other spices if you wish. Simmer for 3 hours. Heat your BBQ and place the ribs on it. Be careful as they are so tender that they tend to fall off the bones. Brush BBQ sauce on them and they are ready to eat. We like these with rice.
OVEN BAKED SPARE RIBS
2 lb. pork ribs
4 tbsp. vinegar
2 tbsp. soy sauce
2 tbsp. honey
2 tbsp. sherry
2 tbsp. vegetable oil
1 tsp. lemon juice
2 in. cube root ginger peeled and finely chopped
1-10 1/2 oz. can condensed tomato soup, (Do not dilute soup)
1/2 tsp. five spice powder (Chinese)
6 cloves garlic finely chopped
Place ribs in large pan (pressure cooker base), cover with water and
add 2 tablespoons vinegar bring to boil, simmer for 15 minutes and
Meanwhile, mix all remaining ingredients in a roasting pan,
add ribs and coat well with the sauce. Cook at 350 degrees for 30
minutes, basting after 15 minutes increase heat to 400 degrees for 20
minutes or until rich and succulent.
Barbeque Spare Ribs
1 can tomato soup
2 lbs. Spare Ribs
1 small onion (chopped finely)
1/4 tsp sage
1 tsp white sugar
3 tsp vinegar
3/4 cup water
Pinch of garlic powder
Cut ribs into separate pieces and put in baking dish with 1 glass of water. Season with salt, pepper and garlic.
Bake in 325Â°F oven for 30 minutes.
Mix balance of ingredients together. Heat in pot on stove (over medium heat) for 5 minutes. Pour over cooked spare ribs. Put ribs back into oven; cook for another 1 hour and 30 minutes.