1 large bottle ketchup
1/2 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup vinegar
1 tablespoon prepared mustard
4 lbs. boneless, country style pork spareribs
2 tablespoons butter
2 tablespoons canola oil
salt and pepper to taste
Brown ribs in butter and oil in hot skillet. Brown on all sides. In large bowl, combine ketchup, Worcestershire sauce, brown sugar, vinegar, and mustard. Mix well. Transfer meat and BBQ sauce to large stock pot. Stir to coat meat. Cover pot and cook on medium low heat for 3 to 3 1/2 hours. The ribs should fall apart with a fork.
Thirty years ago, this recipe was featured in the Deseret Newspaper.
