Open Prairie® Natural* Pork spareribs, about 3 pounds
5 tablespoons butter
2 tablespoons cider vinegar
2 tablespoons water
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon salt
2 tablespoons Dijon mustard
1 tablespoon honey
4 dashes Tabasco® sauce
Preheat the oven to 325°F (165 C/Gas 3).
In a small saucepan, heat the butter with the vinegar, water, brown sugar, garlic powder, onion powder and peppers. Cook, stirring, until butter has melted. Then add the Dijon mustard, honey and Tabasco sauce.
Cover the sauce and refrigerate until it’s time to baste the ribs.
Remove the silver skin from the back of the ribs. Use a kitchen towel or paper towel to grasp the edge of the skin. It should pull off in one piece.
Cut the pork ribs into serving size pieces of one, two or three ribs each.
Place the spareribs on a rack in a roasting pan, meaty side up. Roast uncovered for about 1 1/2 hours.
Brush with the sauce and continue roasting for about 45 minutes to 1 hour, turning and brushing with the sauce several times.
Side dishes: Red potato salad, crunchy slaw, corn on the cob
Beverage: Iced tea