Finger Licking Hungarian Ribs
Finger Licking Hungarian Ribs offer tender, flavorful spareribs seasoned with paprika and topped with a sweet and tangy tomato-based sauce, perfect for casual gatherings and rib lovers.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a small bowl, combine paprika, salt, and pepper.
- Rub the seasoning mixture evenly over the ribs.
- Place the ribs in a single layer in a shallow baking pan and top with sliced onions.
- Cover and bake for 1 hour.
Tips & Substitutions
For extra flavor, consider marinating the ribs in the seasoning mixture for a few hours or overnight. You can substitute apple cider vinegar for white vinegar for a slightly sweeter taste. If you prefer a spicier kick, add a dash of cayenne pepper to the rub. Ensure even cooking by turning the ribs halfway through baking.
Serving Suggestions
Serve these delicious ribs with a side of coleslaw or cornbread for a complete meal. They pair beautifully with Snow Peas With Sesame for a fresh crunch. Drizzle some extra catsup on the side for dipping, and consider a light salad to balance the richness of the dish.
Storage & Reheating
Store leftover ribs in an airtight container in the refrigerator for up to three days. To reheat, wrap them in aluminum foil and place them in a preheated oven at 350°F for about 20 minutes, or until warmed through. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Finger Licking Hungarian Ribs contains roughly 501 calories, with 11g protein, 104g carbohydrates, and 13g fat. It is an excellent source of vitamin A (130% of the Daily Value), iron (64% of the Daily Value), and dietary fiber (63% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use baby back ribs instead of spareribs?
Yes, you can use baby back ribs instead of spareribs. However, keep in mind that baby back ribs may cook faster due to their smaller size, so check for doneness a bit earlier than the recipe suggests.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce on hand, you can substitute it with soy sauce mixed with a bit of vinegar and a touch of sugar. This will mimic the sweet and tangy flavor of Worcestershire sauce.
How do I know when the ribs are done?
The ribs are done when they are tender and the meat pulls away easily from the bone. You can also check the internal temperature, which should reach at least 145°F. For a more tender result, aim for 190°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).