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!

Ingredients

4 to 5 lbs of bone-in country-style pork 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

⅓ cup of yellow onion, chopped

⅓ cup of green bell pepper, chopped

1 tablespoon of fresh lemon juice

1 teaspoon of crushed red pepper flakes

Instructions:

Cover the ribs with cold water in a large pot. Add the salt and pepper.

Bring to a boil, then reduce the heat and simmer for 40 minutes (uncovered).

Meanwhile, prepare the sauce by combining the vinegar, ketchup, barbecue sauce, molasses, syrup, onion, pepper.

Bring the mixture to a boil, then reduce the heat and simmer uncovered, for 10 minutes. Remove from heat.

Preheat oven to to 400 degrees. Drain ribs, place in a roasting pan. Pour the sauce over them and turn to coat the ribs. Cover with aluminum foil. Bake in the preheated oven for 20 minutes.

Take out of oven, turn the ribs, return to oven and bake for another 20 minutes, uncovered.

Remove from oven and spread more of the sauce over the ribs.

Serve immediately.

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick tip: Serve with mashed potatoes for a hearty meal.