Vintage “Cheaper by the Dozen” Spare Ribs
Vintage Charleston receipt by Mrs. Frank B. Gilbreth, JR
How to make oven roasted ribs
This Vintage Charleston recipe for “Cheaper by the Dozen Spare Ribs” came from my “Charleston Receipts” recipe book I bought last year on one of my many visits to this historic destination; Charleston, South Carolina. I was inspired to make it for a little step back in time, and it turned out to be a most delicious meal. It uses very basic ingredients and easily and quickly comes together for a tasty family meal “on a budget.” This recipe was originally written by Mrs. Frank B. Gilbreth, Jr (Elizabeth Cauthen) and I’ve created step-by-step photo instructions in my own words. This recipe is for 6 servings.
Let’s begin!
Ingredients:
Instructions:
Preheat oven to 350℉ / 176℃.
Charleston, South Carolina Travel Guide
Enjoy!
💜Julie
Yield: 6
"Cheaper by the Dozen" Spareribs
This Vintage Charleston recipe for “Cheaper by the Dozen Spare Ribs” came from my “Charleston Receipts” recipe book I bought last year on one of my many visits to this historic destination with southern charm. I was inspired to make it for a little step back in time, and it turned out to be a most delicious meal. It uses very basic ingredients and easily and quickly comes together for a tasty family meal “on a budget.”
Prep time: 5 MinCook time: 1 H & 30 MInactive time: 5 MinTotal time: 1 H & 40 M
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃.
- Cut ribs into large serving size pieces and lay flat on side of a large roasting pan. Sprinkle with salt and pepper.
- Scatter sliced onions over top of meat.
- Add remaining ingredients to a medium bowl and stir together to make a sauce.
- Pour sauce evenly over top of meat, then cover loosely with foil and bake for about 1 1/2 hours. You will want to baste occasionally, turning spareribs over once or twice. Remove foil the last 15 minutes to brown ribs.
- Let rest for 5 minutes before serving. Enjoy with your favorite sides.
Notes
You can easily prep this the day before or morning of, by slicing onions and preparing sauce ahead of time and storing both in the fridge until needed.
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