Pork: Spareribs 09 by Recipe Cottage

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	Spareribs 09

		SPARERIBS 2 slabs spareribs (about 3 1/2 pounds total) 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 2 to 3 cups white wine vinegar Barbecue Sauce (see recipe, below) To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour. The ribs should be tender and well browned. To finish the ribs, preheat the oven to 400 F. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side. Makes 8 servings BARBECUE SAUCE 16 ounces Red Devil Hot Sauce 2 1/2 teaspoons crushed red pepper flakes 1 small onion, sliced 1 small stalk celery, sliced 3 cups tomato purie 1 1/2 cups water 1 1/2 cups sugar 1 lemon, sliced Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator. Makes about 5 cups