- 4 pounds pork ribs
- 1/4 cup of favorite spice mix
- 1 Tablespoon Bella Nonnas Garlic Olive Oil
- 1/2 Onion Minced
- 1/4 cup Bella Nonnas Pomegranate Balsamic Vinegar
- 1 can (8 ounces) tomato sauce
- 1/4 cup ketchup
- 1 large lime, juice only
- 1 Tablespoon Bella Nonnas Neapolitan Herb Balsamic Vinegar
- 1 Tablespoon mustard
- 1/4 cup brown sugar
- 1 teaspoon garlic powder
Cooking Instructions:
- Preheat oven to 350 degrees F.
- Select a large baking pan to fit spareribs in one layer.
- Line with heavy duty foil.
- Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan.
- While spareribs are baking, make barbecue sauce.
- Sweat minced onion in 1 Tablespoon Olive Oil over low heat until translucent and cooked, but not browned.
- Add balsamic vinegars and cook three minutes until slightly reduced.
- Add tomato sauce, 1/4 cup ketchup, lime juice, and mustard.
- Stir to combine well.
- Stir in brown sugar and garlic powder and continue cooking over low heat for 10 min.
- Remove spareribs from oven and pour off fat.
- Turn spareribs and brush the bony side lightly with barbecue sauce.
- Return spareribs to meaty side up and pour remaining barbecue sauce evenly over the ribs making sure all spots are covered with sauce.
- Cover with heavy duty foil.
- Reduce oven heat to 325 degrees F.
- Bake covered spareribs an additional 1 to 1-1/2 hours or until done.
- Meat should be shrinking back from the tips of the bones and the bones should wiggle fairly easily in the meat.
- Let rest 10 minutes before serving. Cut into 2 to 3 rib portions and serve.
Cooking Time: 3-4 hrs
Servings: 4-6