Barbecued Spareribs

Heat to boiling the night before serving:

1 1/2 cups water
16 ounces tomato sauce
1 medium onion, chopped
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon chili powder
3 tablespoons granulated sugar

Cut meat into serving pieces and place in a large glass bowl. Use about 6 to 7 pounds meat. Pour marinade over meat. Chill overnight.

Bake, covered, at 450 degrees F for 30 minutes.

Reduce heat to 350 degrees F and bake, uncovered, for 1 1/2 to 2 hours. Bake in a single layer in a metal pan. Turn often during the last 1 1/2 to 2 hours baking period.

Serve with salad.


Barbecued Spareribs recipe provided by Nanelia. Nanelia got the recipe from Tai Shan Restaurant, one of Washington finest restaurants. Tai Shan Restaurant is well known in D.C. to make great Barbecued Spareribs. Check them out at D.C., 20001 Washington, 622 H Street Northwest.

Food prepared with this recipe best served with quote

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