- 6 pounds [2.7 kg] spareribs, cut into individual servings
- Water
- 1/2 cup [125 mL] chopped onion
- 1 clove garlic, minced
- 1/4 cup [60 mL] vegetable oil
- 1 [16-ounce / 454-mL] can applesauce
- 1/2 cup [125 mL] catsup
- 1/3 cup [80 mL] freshly chopped parsley
- 2 tablespoons [30 mL] honey
- 2 tablespoons [30 mL] lemon juice
- 1 tablespoon [15 mL] Worcestershire sauce
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] mustard
- 1/2 teaspoon [2.5 mL] ground ginger
- 1/4 teaspoon [1 mL] pepper
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- Into a large casserole, bring spareribs, covered with water, to boil.
- Cover, lower heat and simmer for 30 minutes; drain and reserve spareribs.
- Heat oil into a medium-size casserole over medium heat; soften together chopped onion and minced garlic.
- Mix in applesauce, catsup, chopped parsley, honey, lemon juice, Worcestershire sauce, salt, mustard, ground ginger and pepper.
- Bring to boil.
- Lower heat and simmer for 15 minutes, stirring every once in a while.
- Remove from heat and reserve.
- Turning often, barbecue reserved drained spareribs over slow burning charcoals for 40 minutes.
- Barbecue for approximately 20 minutes more, turning and brushing spareribs often with reserved sauce, until done.
- Serve spareribs, along with remaining sauce.
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