Oven-Barbecued Spareribs

The Playboy Gourmet, 1972

2 1⁄2 hours — 6 Servings

Ingredients

6	pound	spareribs (cut into serving-size pieces)
1	large	onion (sliced)
2	clove	garlic (sliced)
1	cup	cider vinegar
2	cup	tomato sauce
2	medium	tart apples (peeled, cored and sliced)
1	cup	brown sugar
1	cup	water
1	teaspoon	ground allspice
1⁄2	teaspoon	ground cloves
1⁄4	teaspoon	cayenne pepper

Instructions

Place all ingredients except spareribs in blender. (Blending may be done in two batches, if blender well is not large enough to hold all ingredients at one time.) Blend at high speed 2 minutes or until all ingredients are thoroughly pureed. Set aside 1 cup of mixture to be used as a dip. Chill in refrigerator. Pour balance over spareribs in large shallow roasting pan. Marinate 3 to 4 hours in refrigerator. Heat oven to 325F. Bake spareribs 2 hours or until well browned. Turn spareribs to brown on both sides. If barbecue sauce begins to char in pan, dilute with water to prevent scorching. Pass reserved barbecue sauce as a dip; it may be served either hot or cold.