Clinton Chili-Barbecued Spareribs |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 5 to 6 lbs spareribs cut in serving pieces | salt and pepper | paprika |
| 2 tbsp shortening | 2 large onions, sliced | 1 cup catsup |
| 1/2 cup vinegar | 1 tbsp Worcestershire sauce | 1/2 tsp chili powder |
| 1 tsp celery seed | ||
| 1 | Season spareribs with salt, pepper and paprika to taste. Heat presure pan; add shortening. Brown spareribs on all sides; add onions. Combine remaining ingredients; pour over spareribs. Exhaust pan; cook for 15 minutes at 15 lbs pressure. Let indicator return to zero before removing cover. Spareribs may be browned in shortening in heavy skillet; add onions and brown. Remove mixture to casserole; cover with sauce. Bake, covered, in 325 F. oven until tender, about 1-1/2 hours. |