Chinese Spareribs (BBQ)
1/2 cup butter or margerine
1 medium clove garlic (I like the prepared chopped garlic)
1 envelope Lipton beefy onion soup mix
1 large can of tomato puree
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup chili sauce
5 lbs. spareribs
Preheat oven to 375 degrees.
Melt the butter and cook the garlic until tender. Stir in the puree, sugar, soy sauce, vinegar, and chili sauce.
Bring to a boil.
Simmer, stirring often for about 15 minutes.
Arrange the ribs (meaty side up) in a greased baking dish and brown them in the oven for about 20 minutes.
Brush the sauce over the ribs and continue baking and basting them for 50 more minutes (or until done).
Pairs Well With
This is without a doubt, the best BBQ sauce I've ever eaten. I think it would work well on beef and chicken, as well as pork.
I pre-cook my ribs on the stovetop until nearly done. Then, I toss them in the crockpot with the remaining sauce ingredients (follow recipe below for preparing the sauce) and crock them on low overnight.
There's lots of sauce to go around in this recipe, and it's great for dipping large slices of tuscan bread.