Makes 4 servings. This recipe is from “The Best of the Best from Louisiana Cookbook III,” submitted from the “Pots, Pans and Pioneers I” cookbook.
2-3 pounds spareribs
1 cup white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt or to taste
1 teaspoon paprika
1 clove garlic, minced
2 tablespoons sugar
½ cup ketchup
1 teaspoon dry mustard
1/8 teaspoon black pepper
Your favorite bottle of barbecue sauce, optional for topping
1. Preheat oven to 500 F.
2. Rinse meat and pat dry with paper towels. Place ribs, meat side up, on a rack in large baking pan.
3. In small saucepan, add vinegar, Worcestershire, salt, paprika, garlic, sugar, ketchup, dry mustard and pepper. Stir, bring to a boil, then reduce heat, cover and simmer for 15 minutes. Remove from heat.
4. Bake ribs for 15 minutes, reduce heat to 325 F and continue baking for 1½ to 2 hours, or until meat is very tender, brushing frequently on both sides with barbecue sauce.
5. Once ribs are tender and just before serving, I brush them with my favorite, locally-made barbecue sauce. I also offer extra sauce at the table.