Sylvia's World Famous Talked About Spareribs

Sylvia’s World Famous Talked About Spareribs

Source: Recipe courtesy of Sylvia’s Restaurant, New York

2 slabs pork spareribs (about 3 1/2 pounds)
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1 to 3 cups white wine vinegar
Sylvia’s Original Sauce

Rub salt, black pepper, and red pepper into ribs. Place in deep baking dish, cover, and refrigerate overnight.

Heat oven to 375 degrees F. Pour vinegar over the ribs and bake 1 1/2 hours. Rotate ribs 2 or 3 times during cooking.

Remove ribs from baking dish and place in a single layer on baking sheets. Bake at 350 degrees F for 1 hour.

Cut slabs between bones into individual ribs and place in a baking dish. Spoon sauce over them to coat lightly. Cover pan with aluminum foil and bake until heated through - about 20 minutes. Serve with original sauce on the side.

Yield: 8 servings

clone

“Sylvias Harlem Barbecue Sauce”

2 c TOMATO PUREE
1/2 lg Onion; finely chopped
1 1/2 c Sugar
2 lg Lemons
1 md GREEN BELL PEPPER; FINELY CHOPPED
1 RIB CELERY; FINELY CHOPPED
1/2 ts Red pepper flakes
1 c HOT SAUCE; (SYLVIA USES RED HOT SAUCE)

Original recipe makes 1 servings

Preparation

MAKES ABOUT 1 QUART SQUEEZE LEMONS, REMOVE AND DISCARD SEEDS, AND SLICE RINDS. SET ASIDE JUICE AND RINDS. IN A BLENDER, PUREE CELERY, BELL PEPPER, AND ONION. IN A SAUCEPAN, COMBINE ALL INGREDIENTS, INCLUDING LEMON JUICE AND RINDS, OVER LOW HEAT, AND SIMMER 15 TO 20 MINUTES. REMOVE RINDS. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS. USES: ON PORK, CHICKEN OR HAMBURGERS, BUT ESPECIALLY GOOD WITH RIBS.