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    SYLVIA'S BARBECUED RIBS
    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
    INGREDIENTS (CLICK TO BUY)

    Ribs
    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

    Print recipe
    PREPARATION

    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.



    Product nutrition and information
     Quantity Ingredients Est.Price
      Celery, Medium - $2.99/ea Save! 2 for $5.00
     Farm Fresh, Med
     
      Green Bell Pepper - $2.49/lb
     Farm Fresh, Lg
     
      Pork Spareribs - $2.99/lb
     Standard Pack
     
      Trappey's Red Devil Original Hot Sauce - $2.29/ea
     12oz
     
      Muir Glen Organic Crushed Tomatoes with Basil - $2.69/ea Save! 2 for $5.00
     28oz  
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
    You May Already Have
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
     2.25oz
     
      FreshDirect Crushed Chili Peppers - $3.59/ea
     1.65oz
     
      Heinz Distilled White Vinegar - $2.19/ea
     32oz
     
      Domino Granulated White Sugar - $2.49/ea
     2lb box
     
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