Slyvia's World-Famous
Talked-About Spareribs *
Yield = 8 Servings
| Amount | Ingredient |
| 2 | Slabs Pork spareribs (about 3 1/2 lbs.total) |
| 1 1/2 tsp. | Salt |
| 1/2 tsp. | Freshly Ground Black Pepper |
| 1/2 tsp. | Crushed Red Peper Flakes |
| 2 to 3 cups | White Wine Vinegar |
| Barbecue Sauce << Follw Link for Recipe | |
| 1/2 cup | Worcestershire Sauce |
Method:
1. To make the Ribs easier to handle, cut each slab between the middle bones into 2 equal pieces. Rub the salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. 2. Preheat the over to 450F degrees. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. 3. Remove the ribs from the baking dish and place in a single layer on a baking sheets. (line the baking sheets with aluminum foil for easy cleanup.) Bake at 450F Degrees for 1 hour. The Ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature before continuing. 4. To finish the ribs, Preheat the oven to 400F degrees. Cut the slabs between bones into individual ribs. Place the ribs into a baking dish large enough to hold them comfortably. Spoon enough of the barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side *Copyright Sylvia Woods Enterprises, LLC. Listed here with permission from Van Deward Woods, President