Lemon-Barbecued Spareribs

Name: Lemon-Barbecued Spareribs
Yield: 4 servings
Cuisine: United States
Ingredients: ½ teaspoon paprika; 2 teaspoons dry mustard; ¼ cup honey or brown sugar; ¼ cup honey or brown sugar; 2 unpeeled lemons, sliced; 1 garlic clove, finely minced; ⅓ cup catchup or chili sauce; ⅓ cup fresh lemon juice; 1 teaspoon prepared horseradish; ⅓ cup catchup or chili sauce; Dash of Tabasco; 1 teaspoon salt; ½ cup fresh orange juice; 1 tablespoon Worcestershire sauce; 3 to 4 pounds spareribs

Preparation info

4
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

3 to 4 pounds spareribs
⅓ cup fresh lemon juice
⅓ cup<

Americas
United States
Main course
Spicy
New York

Method

Preheat oven to hot (450°F.).
Cut the ribs into serving pieces, place them in a roasting pan, and brown them for fifty minutes in the oven. Drain off fat.
Combine the remaining ingredients except the sliced lemons; mix well.