Best 2 Sylvias World Famous Talked About Spareribs Recipes

**Discover the Legendary Sylvia's World Famous Talked-About Spareribs and More: A Culinary Journey of Flavors and Techniques**

Indulge in the tantalizing world of Sylvia's, a culinary haven renowned for its delectable spareribs that have garnered worldwide acclaim. Prepare to embark on a flavor-filled adventure as we delve into the secrets behind Sylvia's secret recipes, unveiling the techniques and ingredients that make their spareribs, barbecue sauce, and other soul food dishes truly exceptional. This article presents a comprehensive guide to recreating Sylvia's iconic dishes in the comfort of your own kitchen, allowing you to savor the authentic taste of soul food royalty. Get ready to tantalize your taste buds and impress your loved ones with these culinary masterpieces.

Let's cook with our recipes!

SYLVIA'S SPARERIBS

Sylvia's Spareribs image

Provided by Food Network

Time 12h30m

Number Of Ingredients 6

Ingredients

2 slabs pork spareribs (about 3 1/2 pounds total)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1 to 3 cups white wine vinegar
Sylvia's Original Sauce, available in many supermarkets

Steps:

To make the ribs easier to handle, cut each slab between the middle bones into equal pieces. Rub salt, black pepper, and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450 degrees. Pour the vinegar over the ribs and bake 1 1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup) Bake at 450 for 1 hour. The ribs should be tender and well browned. This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour. To finish the ribs, preheat the oven to 400 degrees. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough of the original sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve w;

SYLVIA'S FAMOUS SPARERIBS

Sylvia's Famous Spareribs image

These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that's described here.

Provided by Tonkcats

Categories < 15 Mins

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

3 1/2 lbs spareribs
1 1/2 teaspoons salt
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon red pepper flakes, crushed
2 -3 cups white wine vinegar
16 ounces Red Devil Hot Sauce
2 1/2 teaspoons crushed red pepper flakes
1 small onion, sliced
1 stalk celery, sliced
3 cups tomato puree
1 1/2 cups water
1 1/2 cups sugar
1 lemon, sliced

Steps:

To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces.
Rub the salt, black pepper, and red pepper into both sides of the ribs.
Place the ribs in a deep baking dish, cover them, and refrigerate overnight. Preheat the oven to 450F.
Pour the vinegar over the ribs and bake 1 1/2 hours.
Rotate the ribs two or three times during baking and spoon some of the pan juices over them.
Remove the ribs from the baking dish and place in a single layer on baking sheets.
(Line the baking sheets with aluminum foil for easy cleanup.) Bake at 450 F for 1 hour.
The ribs should be tender and well browned.
This much can be done up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing.
To finish the ribs, preheat the oven to 400 F.
Cut the slabs between the bones into individual ribs.
Place the ribs in a baking dish large enough to hold them comfortably.
Spoon enough of the barbecue sauce over them to coat lightly.
Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side.
BARBECUE SAUCE Ruth developed this recipe because she found most barbecue sauces too vinegary or bitter, and it's the secret to our popular ribs.
Simple to prepare and absolutely delicious, once made and strained it keeps for quite a while, at least a month.
Combine all the ingredients in a heavy pot and heat just till hot. Don't bring to a boil or the sauce will turn dark and become thin.
Cool the sauce to room temperature, strain it, and store it in a tightly covered jar in the refrigerator.

Nutrition Facts : Calories 982.3, Fat 60.6, SaturatedFat 22.1, Cholesterol 240, Sodium 2151.9, Carbohydrate 48.9, Fiber 2.5, Sugar 43.4, Protein 59.7

Tips:

Choose the right ribs: Baby back ribs are the most popular choice for this recipe, but you can also use spare ribs or beef ribs.
Trim the ribs: Remove the membrane from the back of the ribs. This will help the ribs cook more evenly.
Season the ribs: Rub the ribs with a mixture of spices, such as salt, pepper, garlic powder, and onion powder.
Let the ribs rest: Allow the ribs to rest for at least 30 minutes before cooking. This will help the flavors to penetrate the meat.
Cook the ribs slowly: Ribs should be cooked slowly over low heat. This will help to tenderize the meat and prevent it from drying out.
Baste the ribs: Baste the ribs with a mixture of barbecue sauce and water every 30 minutes or so. This will help to keep the ribs moist and flavorful.
Cook the ribs until they are fall-off-the-bone tender: The ribs are done cooking when the meat is easily pulled away from the bone.

Conclusion:

Sylvia's World Famous Talked About Spareribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make ribs that are fall-off-the-bone tender and bursting with flavor. So fire up your grill or smoker and get ready to enjoy some of the best ribs you've ever had!