Par-boil ribs in boiling lightly salted water for about 10 minutes. (NOTE:) Par boiling can take flavor out of ribs but it’s okay for recipes with flavorful sauce. I prefer to wrap mine tightly in foil and bake on 350F for about 20 minutes instead of par boiling, then I proceed with the recipe. But hey, that’s me. You say potato I say potata. Both ways work fine.
In a heavy saucepan, mix applesauce, brown sugar, lemon juice, pepper, salt, paprika, garlic powder and cinnamon.
Over medium high heat, bring sauce to a boil and continue boiling for 1 2 minutes. Place par-boiled ribs in an oven proof dish and brush with ½ the sauce mixture.
Bake for about 45 minutes in a pre-heated 350 degree oven, Turn ribs after 45 minutes and brush with remaining sauce. Bake for another 45 minutes on this side of ribs
Copy Cat recipe from Montreal Gazette Dec 1990 for Bar B Barn Spareibs
Ingredients
2 lbs pork or beef ribs
1 cup applesauce
2 cups brown sugar
1/2 cup lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika, I use smoked paprika
1/2 tsp garlic powder
1/2 tsp cinnamon
Method
1)
Par-boil ribs in boiling lightly salted water for about 10 minutes
2)
In a heavy saucepan, mix applesauce, brown sugar, lemon juice, pepper, salt, paprika, garlic powder and cinnamon
3)
Over medium high heat, bring sauce to a boil and continue boiling for 1 2 minutes. Place par-boiled ribs in an oven proof dish and brush with ½ the sauce mixture.
4)
Bake for about 45 minutes in a pre-heated 350 degree oven, Turn ribs after 45 minutes and brush with remaining sauce. Bake for another 45 minutes on this side of ribs
Notes
(NOTE:) Par boiling can take flavor out of ribs but it’s okay for recipes with flavorful sauce. I prefer to wrap mine tightly in foil and bake on 350F for about 20 minutes instead of par boiling, then I proceed with the recipe. But hey, that’s me. You say potato I say potata. Both ways work fine.
