a long time ago. I've made some minor changes but the outcome should be yummy!

Southern SPARE RIBS

from African-American Soul Food

courtesy Glenda_Al of the KT

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INGREDIENTS:

6 pounds pork spareribs 2 racks

1 teaspoon salt

1 teaspoon black pepper, freshly ground

1 can tomato juice, 6 ounce (I used extra spicy clamato juice: itâÂÂs all I had)

1 medium onion, finely chopped

1/2 cup cider vinegar

1/2 cup dark brown sugar -- finely packed

1/4 cup vegetable oil

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1) Season the ribs with salt and pepper and place them in a 17 by 12 by

12inch disposable aluminum foil roasting pan. Combine the remaining

ingredients in a bowl and stir until thoroughly blended.

Pour the marinade

over the ribs, making sure the marinade coats all sides of them. Cover and

refrigerate 3 hours to overnight. (I just decided today to do this so instead of marinating them overnight, IâÂÂm cooking them low and slow in the oven for 3-4 hours

2) Preheat the oven to 350oF. Cover the roasting pan with heavy duty

aluminum foil and bake until the ribs are tender, about 1 hour. Cut the

ribs into 2 to 3 rib sections before serving and, if you like, skim some of

the fat from the sauce before passing it around with the ribs.