Sylvia's Harlem Barbecue Sauce

Sylvia's Harlem Barbecue Sauce
Yield: 1 quart Prep 15 mins Cook 20 mins


  • 2 lemons
  • 1 cup chopped sweet green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cups tomato puree
  • 1 1/2 cups sugar
  • 1 cup hot sauce
  • 1/2 teaspoon red-pepper flakes

Make It

1. Squeeze juice from lemons into blender or food processor. Slice lemon rinds; set aside. Add green pepper, onion and celery to blender. Whirl to puree.

2. Transfer mixture to 3-quart saucepan. Stir in tomato puree, sugar, hot sauce, red-pepper flakes and reserved lemon rinds. Simmer, covered, 20 minutes. Discard rinds. Sauce may be refrigerated for up to several weeks. Makes about 1 quart.

Sylvias Oven-Barbecued Ribs

Servings: 12 Marinate 4 hrs or overnight Roast 350°F 1 hr 30 mins Roast 400°F 30 mins


  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 tablespoon red-pepper flakes
  • 6 pounds pork spareribs
  • 2 cups white distilled vinegar

Make It

1. Combine salt, black pepper and red-pepper flakes. Rub spareribs in large glass baking dish. Pour vinegar over ribs. Refrigerate, covered, at least 4 hours or overnight. Remove ribs from marinade and place in shallow roasting pan. Roast in 350 degree F oven for 1-1/2 hours. Increase oven temperature to 400 degrees F. Roast 30 minutes. During last 15 minutes of cooking, baste with 2 cups of the barbecue sauce. Makes 12 servings.

Nutrition Facts

Amount Per Serving: cal. (kcal): 395, Fat, total (g): 27, chol. (mg): 107, carb. (g): 10, pro. (g): 26, sodium (mg): 704, Percent Daily Values are based on a 2,000 calorie diet.