Irene'S Spareribs
Irene's Spareribs are tender, flavorful ribs coated in a tangy, sweet, and savory sauce made with vinegar, catsup, mustard, and onion—perfect for casual family dinners.
Ingredients
Instructions
- Pour the mixture over about 2 pounds of spareribs.
- Bake until the ribs are tender.
Tips & Substitutions
For a deeper flavor, marinate the spareribs in the sauce overnight. If you prefer a sweeter profile, consider adding a bit more sugar or honey. You can substitute apple cider vinegar for the vinegar for a milder taste. If you’re out of mustard, a mix of equal parts of mayonnaise and vinegar can be a suitable replacement.
Serving Suggestions
These spareribs are best served with coleslaw or baked beans for a classic barbecue meal. Pair them with cornbread or a refreshing Cantaloupe Brownies(Nice And Moist) for dessert. A cold beer or homemade Lemonade can also complement the rich flavors beautifully.
Storage & Reheating
Store leftover spareribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. For best results, cover them with foil to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Irene'S Spareribs contains roughly 146 calories, with 3g protein, 34g carbohydrates, and 1g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 792mg per serving (34% 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 a different type of meat for this recipe?
Yes, you can use pork loin or chicken thighs instead of spareribs. Just adjust the cooking time accordingly, as different meats cook at different rates. Ensure that any meat you choose is tender and flavorful.
What can I do if I don't have catsup?
If you don't have catsup, you can substitute it with a mixture of tomato paste and a little water, or use a homemade barbecue sauce. Adjust the sweetness and acidity by adding sugar and vinegar to taste.
How can I make this recipe spicier?
To add some heat, consider incorporating hot sauce or crushed red pepper flakes into the marinade. You can also use Hot Pepper Mustard(25 To 30 More Diced, Hot Peppers For Better Mustard) for an extra kick.
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).