Oven Barbecued Ribs

  Since I really, really do not like to BBQ outdoors, this recipe from the Better Homes and Gardens New Cook Book Gold Souvenir Edition, has always been a favorite of mine. My family likes it quite well and I have been making it for  better than 40 years.

  It is a fairly mild sauce. If you are into hot, you could always add some hot peppers, chilies or even your own favorite sauce. However, this is quite a good sauce, easy to make and worth a try. The lemon slices and onion slices are what make it good.

  Also baking for a half hour first gets some of the fat drained off and the sauce doesn’t burn as easily. 

  We like it with french fries which I do in my electric frying pan. Saves getting out the deep fryer for just a small amount and none of us like them as well baked in the oven.

I do not make them often, too much oil and salt, but good for a treat.

Oven Barbecued Ribs

3 to 4 pounds spare or loin back ribs (I use boneless ribs, more meat, less mess)

1 lemon thinly sliced

1 large onion thinly sliced

Basting Sauce

1 cup catsup

⅓ cup Worcestershire sauce

1 teaspoon chili powder

1 teaspoon salt

1 ½ cups water

2 dashes Tabasco Sauce

  Salt ribs; place in shallow roasting pan, meaty side up. Roast at 450°F about 30 minutes. Drain excess fat from pan. Top each piece of ribs with a slice of lemon and a slice of onion.

  Make Basting Sauce; Combine remaining ingredients; bring to a boil.Pour over ribs.

Lower temperature to 350°F; Bake till well done, about 1 ½ hours. If sauce gets too thick, add more water.

Makes 4 servings