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from "New York Cookbook" by Molly O'Neill

Sylvia Woods grew up in South Carolina, became a beautician, and moved to Harlem over 40 years ago. She opened an 18-stool ribs and chicken joint in 1962; the restaurant now covers most of a city block. Ms. Woods says her success is due to "massaging the ribs and the crushed red pepper has a lot to do with it, too." She uses an oven rather than a smoker: "I was raised on oven barbecue and you don't miss what you never had."

Serves 8 to 10
 New York Cookbook

1 tablespoon salt
1 tablespoon freshly ground black pepper
2 slabs pork ribs (about 6 pounds total)
1 tablespoon dried red pepper flakes
2 cups distilled white vinegar

Barbecue Sauce
1 celery rib, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1/2 large onion, finely chopped
2 cups hot sauce, preferably Red Devil
2 cups Italian plum tomato puree
1 1/2 cups sugar
2 large lemons, squeezed and sliced

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1. Prepare the ribs: Mix the salt and black pepper in a small bowl. Rub the mixture all over the ribs in a massage-like motion; repeat with the red pepper. Place the ribs in a non-reactive 12 x 6-inch baking pan, add the vinegar, cover, and let sit in the refrigerator overnight.
2. Preheat the oven to 375°F.
3. Roast the ribs in the oven for 1 1/2 hours. Remove the ribs to a clean jelly roll pan, turning them in the process. Increase the oven temperature to 400°F. Roast the ribs for 30 minutes more.
4. In the meantime, make the sauce: In a food processor or blender, puree the celery, bell pepper, and onion. Scrape the mixture into a non-reactive saucepan and add all of the remaining ingredients. Simmer over low heat until the sauce thickens, 15 to 20 minutes. Do not allow the sauce to boil. Serve the ribs with the sauce.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Ocean Mist Farms Celery - $4.99/ea
 approx. 1lb
  Green Bell Pepper - $1.99/lb
  Pork Spareribs - $3.99/lb
 Standard Pack
  Trappey's Red Devil Original Hot Sauce - $2.49/ea
 12fl oz
  Muir Glen Organic Crushed Tomatoes with Basil - $2.79/ea
  Lemons - $0.89/ea Save! 5 for $4
  White Onion, Large - $1.99/lb
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
  Gefen Ground Black Pepper - $3.29/ea
  Spice Supreme Crushed Red Pepper - $1.29/ea
  Heinz Distilled White Vinegar - $2.79/ea
 32fl oz
  Domino Granulated White Sugar - $2.79/ea
Estimated Total:  
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