- 6 lbs. lean spareribs
- 2 or 3 tablespoons liquid smoke
- 2 teaspoons salt
- 1 cup ketchup
- 1 cup water
- 1/2 brown sugar, firmly packed
- 1/4 vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon celery seed
- 1/2 teaspoon pepper
Cut ribs into 4-rib sections; brush on both sides with liquid smoke; refrigerate 30 minutes. Arrange ribs in rib rack or shallow roasting pan and pre-bake at 350° 1 hour. Sprinkle with salt and grill until ribs are very tender and nicely browned. Combine and mix remaining ingredients. Brush over ribs several times during grilling. Serve ribs with remaining sauce.
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