Spaghetti-Sparerib Supper

Essie Andrews, F.H.S.

  • 2 1/2 cup tomato juice
  • 2 Tbsp brown sugar
  • 1 tsp salt
  • 1 tsp dry mustard
  • 3 Tbsp vinegar
  • 1 Tbsp Worcestershire®
  • 1 garlic clove spareribs, cut into 2 rib pieces
  • 8 oz spaghetti

Early in day: Preheat oven to 500°F. In saucepan, combine tomato juice and next 6 ingredients. Simmer, covered, 10 minutes. Meanwhile, place spareribs in open shallow pan. Bake 15 minutes, or until brown. Lower over heat to 350°F. Bake 45 minutes, basting every 15 minutes with one-fourth of barbecue sauce. Refrigerate ribs and rest of sauce. About 45 minutes before serving: Cook spaghetti as label directs; drain. Preheat oven to 350°F. In 1 1/2 quart casserole, place spaghetti; mix in 1 cup barbecue sauce. Top with ribs; pour on remaining sauce. Bake, uncovered about 30 minutes, or until ribs are fork-tender.

Makes 4 servings.





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