Recipe courtesy of Jeff Toney

Southern Bbq Spare Ribs

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  • Level: Easy
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4 lemons cut in half (the acid in the lemons destroys all of the impurities in the ribs and also acts as a tenderizer

1 stalk celery, large dice

2 carrots, rough chop

1-ounce salt

1 slab beef ribs

1/2 gallon water

1 recipe Chef Toney's BBQ sauce (recipe follows)

Chef Toney's BBQ Sauce:

1-ounce chopped onion

1-ounce diced garlic

1/2-ounce diced shallot

4 bay leaves

1/2 cup tarragon vinegar

1/2 quart orange juice

1/2 pint brown sugar

1/2 gallon open pit BBQ sauce

1/2 cup prepared mustard

1 cup tomato ketchup

1/2 cup tomato paste

1-ounce diced ginger

1/2 tablespoon cayenne pepper

1/2 cup liquid smoke


  1. Place lemon, celery, carrots, salt and ribs in a large pot and cover with cold water. Bring to a simmer and cook for 45 minutes to 1 hour or until the meat appears to be falling off the bone. Remove the ribs carefully and place on a sheet tray. Allow them to cool before, basting with Chef Toney's secret BBQ sauce. Cover the ribs and cook in a preheated 325-degree oven for about 30 minutes. Serve immediately.

Chef Toney's BBQ Sauce:

  1. Saute onions, garlic, shallot, and bay leaves. Deglaze with vinegar. Add orange juice and brown sugar, allow to reduce. Add other ingredients, bring to the boil and reduce heat. Allow to simmer for 2 hours.
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