Baked Ribs

Serves	4
Inspiration	modified recipe from Grammy

Ingredients

2 full racks of pork back ribs
1 1/2 Tbsp lemon juice
3 Tbsp white or red vinegar
3 Tbsp Worcestershire sauce
3 Tbsp brown sugar
3/4 cups water
3/4 cups prepared barbecue sauce (I sometimes like to use a mixture of hot style with rib and chicken style)
1 large onion (chopped)
1/2 cup chopped celery
1 red or yellow or green sweet pepper (coarsely chopped)


Cut the spareribs into two to three rib portions. Place in bottom of large pot. Cover with cold water. Cover and bring to a boil (watch carefully or it will boil over). Reduce heat and simmer for 20 minutes. Turn off the heat. Ribs can be left in the water for half an hour or you may proceed to the next step immediately..

Drain the ribs. Sprinkle with about 1 tbsp of all purpose flour and place in large flat pan, one or at most two layers high.

Saute the onion, celery and sweet pepper until the onion is clear and soft.

Add the vegetables to the spareribs. Mix the lemon juice, vinegar, Worcestershire, brown sugar, water and barbecue sauce together and pour over the ribs. Cover the ribs with tin foil and bake in 350 °F oven for at least one hour (up to 1 ½ hours.)

Remove the ribs to a separate bowl. The sauce may be thickened with a tbsp of cornstarch and a little bit of cold water. It may not be necessary, since the flour sprinkled on the hot boiled ribs will thicken the sauce naturally.

This sauce is served with the ribs and is great with mashed potatoes or rice.