Oven-Barbecued Spareribs

Preparation info

  • Difficulty


  • Yield:

    6 to 8


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This recipe was given to me by a first-rate chef, Gene Hovis, a native North Carolinian who now lives and works in New York City. It was given to him by his Aunt Rosie.


  • 2 slabs of lean spareribs (about 4 pounds each)
  • Salt to taste, if desired
  • Freshly ground pepper to taste

The Barbecue Sauce

  • ¼ pound butter
  • 2 teaspoons finely minced garlic
  • 2 cups finely chopped onions
  • 2 cups ketchup
  • ¼ cup soy sauce
  • tablespoons chili powder
  • ¼ teaspoon Tabasco sauce, or more, according to taste
  • ¼ cup sherry wine vinegar or red wine vinegar
  • 3 tablespoons dark brown sugar


  • Preheat the oven to 400 degrees.
  • Sprinkle the spareribs with salt and pepper. Arrange slabs in each of 2 large baking dishes and bake 1 hour. Turn the ribs and bake 10 minutes longer. Pour off the 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 3 cups of sauce. Bring to a boil and let simmer about 5 minutes.
  • Brush each slab of ribs on the underside with sauce and return to the 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 apart the spareribs into individual ribs. Serve hot or at room temperature.