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Texas Lone Star Ribs

2016-03-08
  • Servings: 7
  • Prep Time: 10m
  • Cook Time: 20m
  • Ready In: 2:30 h
janet

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Nutritional Info

This information is per serving.

  • Serving Size

    1/2 pound

  • Calories

    600

  • Total Fat

    52 g

  • Saturated Fat

    18 g

  • Cholesterol

    181 mg

  • Sodium

    483 mg

  • Potassium

    665 mg

  • Carbohydrates

    20 g

  • Dietary Fiber

    1 g

  • Sugars

    20 g

  • Protein

    35 g

Ingredients (marinade)

  • 1 cup hot water
  • 1/3 cup vinegar
  • 3 tablespoons brown sugar
  • 2 bay leaves, crushed

Ingredients (basting Sauce)

  • 1/3 cup vinegar
  • 2/3 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sweet pickle relish
  • 1/3 teaspoon ground cloves
  • 1/3 teaspoon ground ginger
  • crushed red pepper for garnish
  • 3-1/2 pounds spareribs

Method

Step 1

Crack ribs if necessary and remove membrane from bone-side of ribs.

Step 2

Arrange in a deep dish. Pour marinade over ribs. Let stand at room temperature for at least 2 hours. Drain, reserving marinade. Arrange ribs in a microwave safe dish. Sprinkle with 3 tablespoons of marinade.

Step 3

Pre-cook at high for 8 minutes, covered. If using plastic wrap to cover, poke a few holes to vent. The ribs will pop and crackle while cooking. Be careful when removing from microwave. There will be a lot of steam and grease in the dish.

Step 4

Brush ribs with basting sauce on both sides. Place on microwave safe rack or dish. Microwave uncovered on high for at least 12 minutes basting with sauce and turning ribs over a few times during cooking. Make sure you turn them or they will overcook and be tough in places.

Step 5

Let ribs sit 4-8 minutes before serving. Cover with lid to keep warm. Ribs can be broiled after cooking for a crispier texture.

In the last photo the blue plate is this recipe.  Red is Pork Ribs.  Orange is Sweet & Sour Spareribs and green is Ribs with Plum Sauce.

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