Zesty Lemon Barbecue Spareribs
These Zesty Lemon Barbecue Spareribs deliver a deliciously balanced blend of tangy and spicy flavors, inspired by Mean Chef's original recipe. The subtle heat from the hot sauce and red pepper flakes is perfectly offset by the refreshing citrus notes, making these ribs a guaranteed crowd-pleaser. The ribs are marinated to tender perfection and finished with a caramelized glaze. Ideal for gatherings, these ribs are sure to impress with their complex flavors and mouthwatering aroma.
12
Servings
N/A
Calories
13
Ingredients
Ingredients
lemons
2 (juiced and rinds reserved)
sweet green pepper
1 cup (chopped)
onion
1/2 cup (chopped)
celery
1/2 cup (chopped)
tomato puree
2 cups (none)
sugar
1 1/2 cups (none)
hot sauce
1 cup (none)
red pepper flakes
1/2 teaspoon (none)
salt
1 tablespoon (mixed with black pepper and red pepper flakes)
black pepper
1 tablespoon (mixed with salt and red pepper flakes)
red pepper flakes
1 tablespoon (mixed with salt and black pepper)
whole pork spareribs
6 lbs (none)
white distilled vinegar
2 cups (none)
Instructions
1
Prepare the lemons by squeezing the juice into a blender or food processor. Set the rinds aside for later use.
2
Add the chopped green pepper, onion, and celery to the blender. Puree until smooth.
3
Transfer the puree mixture to a 3-quart saucepan.
4
Stir in the tomato puree, sugar, hot sauce, 1/2 teaspoon red pepper flakes, and reserved lemon rinds.
5
Cover the saucepan and let the mixture simmer for 20 minutes.
6
Once done, remove from heat and discard the lemon rinds. The sauce can be refrigerated for up to 2 weeks.
7
In a large glass-baking dish, combine the salt, black pepper, and 1 tablespoon of red pepper flakes. Rub this spice mixture evenly over the ribs.
8
Pour the white distilled vinegar over the seasoned ribs, and cover the dish.
9
Refrigerate the ribs to marinate for a minimum of 4 hours or overnight for best results.
10
Preheat your oven to 350°F (175°C).
11
Remove the ribs from the marinade and place them in a shallow roasting pan.
12
Roast the ribs at 350°F for 1½ hours.
13
Increase the oven temperature to 400°F (200°C) and continue roasting for an additional 30 minutes.
14
During the last 15 minutes of cooking, generously baste the ribs with 2 cups of the prepared barbecue sauce.
15
Optional: For a charred finish, place ribs under a broiler for 1-2 minutes, carefully monitoring to prevent burning.
16
Let the ribs rest for a few minutes before serving. Enjoy with the remaining barbecue sauce on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary meat used in the Zesty Lemon Barbecue Spareribs recipe?
The recipe calls for 6 lbs of whole pork spareribs.
How many servings does this sparerib recipe yield?
This recipe is designed to serve approximately 12 people.
What is the inspiration behind this recipe?
These ribs are inspired by Mean Chef's original recipe, known for its balanced tangy and spicy flavors.
How should I prepare the lemons for the barbecue sauce?
You should squeeze the juice from 2 lemons into a blender and set the rinds aside to be used during the simmering process.
Which vegetables are pureed to make the sauce base?
The sauce base includes 1 cup of sweet green pepper, 1/2 cup of onion, and 1/2 cup of celery, all pureed until smooth.
What ingredients are added to the saucepan along with the vegetable puree?
Stir in 2 cups of tomato puree, 1 1/2 cups of sugar, 1 cup of hot sauce, 1/2 teaspoon of red pepper flakes, and the reserved lemon rinds.
How long should the barbecue sauce simmer?
The sauce should be covered and allowed to simmer for 20 minutes.
What do I do with the lemon rinds after the sauce is finished simmering?
Once the sauce is removed from the heat, the lemon rinds should be discarded.
How long can the prepared barbecue sauce be stored?
The sauce can be kept refrigerated for up to 2 weeks.
What ingredients make up the dry rub for the ribs?
The rub consists of 1 tablespoon of salt, 1 tablespoon of black pepper, and 1 tablespoon of red pepper flakes.
What liquid is used to marinate the ribs after applying the dry rub?
Pour 2 cups of white distilled vinegar over the seasoned ribs before refrigerating.
How long should the ribs marinate in the refrigerator?
The ribs should marinate for a minimum of 4 hours, though overnight is recommended for the best results.
What is the initial oven temperature for roasting the ribs?
Preheat your oven to 350°F (175°C) for the first stage of roasting.
How long do the ribs roast at 350°F?
The ribs should be roasted at 350°F for 1 1/2 hours.
Does the oven temperature change during the cooking process?
Yes, after the first 90 minutes, increase the oven temperature to 400°F (200°C).
How long do the ribs cook at the higher 400°F temperature?
The ribs roast at 400°F for an additional 30 minutes.
When should I apply the barbecue sauce to the ribs?
Generously baste the ribs with 2 cups of the prepared sauce during the last 15 minutes of the total cooking time.
How can I achieve a charred finish on the spareribs?
Optionally, you can place the ribs under a broiler for 1-2 minutes, but watch them closely to avoid burning.
Is it necessary to let the ribs rest after taking them out of the oven?
Yes, let the ribs rest for a few minutes before serving to ensure they stay juicy.
What provides the spicy heat in this recipe?
The heat comes from 1 cup of hot sauce and a total of 1 1/2 tablespoons of red pepper flakes used in both the sauce and the rub.
What type of roasting pan should be used?
A shallow roasting pan is recommended for placing the ribs in the oven.
Can I use a food processor instead of a blender?
Yes, a food processor is suitable for pureeing the vegetables and lemon juice until smooth.
How much sugar is required for the sauce?
The recipe calls for 1 1/2 cups of sugar to balance the tangy lemon and vinegar.
Is the sauce served on the side as well?
Yes, the instructions suggest serving the ribs with any remaining barbecue sauce on the side.
What container is recommended for the marinating process?
A large glass-baking dish is recommended for seasoning and marinating the ribs.
How much tomato puree is needed for the sauce?
You will need 2 cups of tomato puree.
Does the recipe use both salt and black pepper?
Yes, it uses 1 tablespoon of salt and 1 tablespoon of black pepper for the spice rub.
What is the total time the ribs spend in the oven?
The total oven time is 2 hours (1 1/2 hours at 350°F and 30 minutes at 400°F).
Should the saucepan be covered while simmering the sauce?
Yes, the instructions state to cover the saucepan during the 20-minute simmer.
What kind of vinegar is used for the marinade?
The recipe specifies using 2 cups of white distilled vinegar.