Spare Ribs in Chili Sauce

I’ve had these spare ribs in the freezer for awhile and wanted to make something with them tonight. I decided to use my tried and true ribs recipe that I’ve had forever. It’s simple and tasty. I was too lazy to make a veggie so took a frozen pack of edamame and dropped into a pot of salted boiling water for 5 minutes. Drained and lightly sprinkled with kosher salt.

3 lbs side or spare ribs

1 bottle Heinz chili sauce (10 oz)

3 tbsp brown sugar

2 tbsp vinegar

3 tbsp lemon juice (1 lemon)

1 tsp worcestershire sauce

6 tbsp cold water

pinch of salt/pepper

1 onion, chopped

Preheat oven to 325F. Cut the spare ribs into individual ribs and trim any visible fat.Mix the remaining ingredients together in a casserole dish. Add the ribs  to the dish and coat with sauce mixture.  Cover and bake for 1 hr 45 min.

Even when you trim the fat, you will probably see a layer of fat on top. I usually use a fat skimmer to remove the excess fat. I then re-add the sauce to casserole dish. If you aren’t eating the dish that day then remove the ribs to a separate container and put the sauce in the fridge. The fat will harden on top after a few hours. Skim it off with a spoon and re-add to the ribs before reheating.


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