Barbecued Spareribs

Created by Mrs. Miles Finch

Published in the Hyde County Cookbook, c. 1964

Adapted to be gluten-free by Carrie Forbes of Gingerlemongirl.com

Dry Rub:

1 tablespoon chili powder

1 tablespoon salt (may want to decrease this by half or more, if watching sodium intake!)  

1 tablespoons celery seed

1/4 cup brown sugar

1 teaspoon paprika

Tomato Sauce:

2 pounds pork spareribs, cut into serving pieces

1/2 cup white, distilled vinegar

1 cup + 2 tablespoons gluten-free ketchup (or tomato sauce option listed above)

Directions:

1. Mix together dry rub ingredients and rub over the spare ribs.
2. Place ribs in a large roasting pan and broil for 8 minutes on each side.
3. Arrange the ribs in the roasting pan to create a rack.
4. Mix vinegar & ketchup together and pour over ribs.
5. Roast at 350 degrees for 1 1/2 hours, basting with the tomato sauce every 30 minutes. Makes 4 very large servings.
6. Carrie's Slow Cooker Option: After initially broiling the ribs in the oven, place in a large 6-quart, greased slow cooker. Pour tomato sauce over ribs and cook on low for 6-8 hours or on high for 3-4 hours until ribs are extremely tender. If desired, baste ribs with tomato sauce mid-way through slow cooking.