I need Sylvia Cook's recipe for spare ribs.If not hers, then one similar.?

Question

Her recipe uses apple cider vinegar as part of the marinade. The ribs are baked in the oven. I tried Food Network, but I can't find the recipe!!

Answer 1

Cook Time: 3 hours,

Ingredients:

2 slabs pork spareribs (about 3-1/2 pounds total)

1-1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon crushed red pepper flakes

2 to 3 cups apple cider vinegar

.

Barbecue Sauce:

16 ounces Red Devil Hot Sauce

2-1/2 teaspoons crushed red pepper flakes

1 small onion, sliced

1 small stalk celery, sliced

3 cups tomato puree

1-1/2 cups water

1-1/2 cups sugar

1 lemon, sliced

Preparation:

To make the spareribs easier to handle, cut each slab between the middle bones into 2 equal pieces. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight.

Preheat the oven to 450 degrees F. Pour the vinegar over the ribs and bake 1-1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them.

Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 degrees F for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.

To finish the ribs, preheat the oven to 400 degrees F. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.

Yield: 8 servings

Barbecue Sauce:

Combine hot sauce, red pepper flakes, onion, celery, tomato puree, water, sugar, and lemon in a heavy pot and heat just until hot. Do not bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain, and store in a tightly covered jar in the refrigerator.

Yield: about 5 cups

Recipe Source: Sylvia's Soul Food : Recipes From Harlem's World-Famous Restaurant by Sylvia Woods (Hearst Books)

Reprinted with permission.