Rib Recipes From Two States - Hoosier Oven Barbecue Ribs and Lone Star Ribs

Ribs seem to be a favorite no matter where you live

. Here are a couple of old fashion recipes for ribs from the state where I was born and raised and from the state I currently call home. I have also lived in three other states but today we concentrate on only these two. Take your choice of Hoosier Oven Barbecued Ribs (The state where I was born and raised.) or the Lone Star Ribs (The state where I have lived for the last 28 years.) Or do yourself a favor and try both recipes! Grab some sturdy napkins or a roll of paper towels and dig in!

HOOSIER OVEN BARBECUED RIBS

4 lbs spareribs

1 cup water

1 cup catsup

1/2 tsp salt*

1/3 cup vinegar

1/3 cup brown sugar

1 medium onion, sliced

3 tbsp Worcestershire sauce

1 tsp mustard

1 tsp paprika

Place ribs in a large pot and cover with salted water. Bring to a boil, reduce heat to simmer and cook until almost tender. Drain the ribs and place them in a shallow baking pan.

In a saucepan combine the water, catsup, salt, vinegar, brown sugar, Worcestershire sauce, mustard, and paprika. Bring the mixture to a boil over medium-high heat. Cook for about 5 minutes. Add the sliced onion. Spoon the mixture over the ribs and bake uncovered for about 45 minutes at 30 degrees. Baste often while baking.

*Depending on the amount of salt you used to boil the ribs, salt may not be necessary.

LONE STAR RIBS

3 to 3 1/2 lbs spareribs

Marinade:

1 cup hot water

1/3 cup vinegar

3 tbsp brown sugar

2 bay leaves, crushed

Basting Sauce:

1/3 cup vinegar

2/3 cup ketchup

2 tbsp Worcestershire sauce

3 tbsp sweet pickle relish

1/2 tsp ground cloves

1/2 tsp ground ginger

red bell pepper for garnish

Crack ribs or ask your butcher to crack them. Wipe ribs with a damp paper towel.

Arrange ribs in a deep glass dish or stainless steel dish. Combine ingredients for marinade and stir to melt brown sugar. Pour marinade while hot over the ribs. Let stand at room temperature for at least 2 hours or in the refrigerator overnight.

Combine the ingredients for the basting sauce. Preheat charcoal or broiler. Remove the ribs from the marinade. Place over the coals or in the broiler; sear well. Turn the ribs and sear the other side. Brush with sauce and cook, turning and basting on both sides until cooked to your liking. This should take 45 minutes to 1 hour depending on how done you like them. Cut the red bell pepper into wedges and place around or over the ribs on the serving platter.

Enjoy!

Rib Recipes From Two States - Hoosier Oven Barbecue Ribs and Lone Star Ribs

By: Linda Wilson

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