Easy Southern Style Spareribs Recipes

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
• In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
• Preheat grill for medium heat.
• Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Steps:

• Make the marinade: In a bowl, combine the marinade ingredients with ½ cup water; mix well.
• Brush the marinade on the ribs, cover with plastic wrap, and refrigerate 3-4 hours.
• Make the sauce: in a small saucepan, combine the mustard and barbecue sauce; bring to a boil, stirring; decrease heat and simmer for 3-5 minutes.
• Remove from heat; pour some of the sauce in a small bowl to use for basting the ribs.
• Let ribs stand at room temperature for 20-30 minutes before grilling.
• Set up grill for indirect grilling on medium heat (grill rack should be scraped and oiled).
• Grill, rib side down, over indirect medium heat for 1 ½ -2 hours, until the meat is very tender and has pulled back from the ends of the bones.
• During the last 20 minutes of grilling time, baste generously with the small bowl of sauce.
• Remove from grill; let rest for 5-10 minutes before slicing into individual ribs.
• Serve warm with remaining sauce on the side.