 
| | Marinated Spareribs 3 to 4 pounds of spareribs
2 cups of oil
3/4 cup of wine vinegar
1/2 teaspoon of oregano
1/2 teaspoon of basil
1/4 teaspoon of thyme
4 cloves garlic, crushed
1 teaspoon of onion salt
1 teaspoon of garlic salt
2 tablespoons of crushed red peppers
Salt and pepper to taste
1/2 cup of tomato catsup of sauce |
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Wipe the ribs with a damp cloth and cut into serving size pieces. Combine the rest of the ingredients, cover the ribs with the mixture and let them marinate in the refrigerator for at least 24 hours, turning occasionally so that all of the sides are thoroughly marinated. Preheat your oven to 350ºF. Drain the ribs, place them on a rack in a roasting pan and brush with the marinate or any barbecue sauce. Bake at 350ºF. for 1 hour, brushing occasionally with the marinade or sauce, until the ribs are crisp and well browned. A commercial salad dressing may be substituted for the oil, vinegar and seasoning in the marinade. The tomato catsup or sauce is optional, and may be added to either the marinade or the basting sauce. |
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