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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

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