Bar B Barn Spareribs This is the recipe for Bar B Barn Spareribs as printed in The Montreal Gazette on December 19th 1990 METHOD: 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 and I say potata. Both ways will work fine. In a heavy saucepan, mix applesauce,…
