Lemon-Barbecued Spareribs

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 to 4 pounds spareribs
  • cup fresh lemon juice
  • cup catchup or chili sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon salt
  • Dash of Tabasco
  • 1 tablespoon Worcestershire sauce
  • ½ cup fresh orange juice
  • 2 teaspoons dry mustard
  • ½ teaspoon paprika
  • ¼ cup honey or brown sugar
  • 1 garlic clove, finely minced
  • 2 unpeeled lemons, sliced


  1. Preheat oven to hot (450°F.).

  2. Cut the ribs into serving pieces, place them in a roasting pan, and brown them for fifty minutes in the oven. Drain off fat.

  3. Combine the remaining ingredients except the sliced lemons; mix well. Brush this sauce over the spareribs. Place a slice of lemon on each piece of meat.

  4. Reduce the oven temperature to moderate (350°F.) and cook the meat for one hour, basting frequently with the sauce.

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