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.
2slabs of lean spareribs (about 4pounds each)
Salt to taste, if desired
Freshly ground pepper to taste
The Barbecue Sauce
2teaspoons finely minced garlic
2cups finely chopped onions
¼teaspoonTabasco sauce, or more, according to taste
¼cupsherry winevinegar or red wine vinegar
3tablespoonsdark 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 bake1 hour. Turn the ribs and bake10 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 3cups 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. Bake30 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 bake30 minutes.
Cut apart the spareribs into individual ribs. Serve hot or at room temperature.