Oven Barbecued Spareribs

Boiling the meat first removes a lot of the grease, so don't skip that step. Adjust the spices and seasonings to taste. I know adding the sweet pickle relish sounds weird, but try it. Freezes well.

Oven Barbecued Spareribs

4 lb. pork spareribs
2 T. butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
1/4 c. parsley, finely chopped
1 c. ketchup
1 c. water
2 T. lemon juice
2 T. cider vinegar
2 T. Worcestershire Sauce
1/4 c. sweet pickle relish
4 T. brown sugar
salt & pepper, to taste
1 teas. mustard
1 teas. celery seed

Preheat oven to 350 degrees.

Cut ribs into serving pieces and place in large pot. Cover with water and simmer for 30 minutes over medium high heat.

To make sauce, place butter, onion and garlic into medium-sized saucepan and saute until golden. Add remaining ingredients and cook sauce for 15 minutes over medium heat. Set aside.
Remove ribs from pot. Place in large roasting pan and pour barbecue sauce over ribs. Bake covered for 1 hour in preheated oven. 6-8 servings.

To freeze: After baking, cool completely, then pack into freezer bags squeezing out as much air as possible. Use within 3 months.
Defrost overnight in refrigerator, then reheat in oven or microwave.