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This recipe for grilled spareribs also includes a tangy Georgia-style sauce below.
Prep time: 20 minutes
Cooking time: 1 hour 10 minutes
You Will Need
Poaching Liquid
8 to 10 cups water
1 cup cider vinegar
1 teaspoon crushed red pepper flakes
Ribs
1 rack (about 3 pounds) pork spareribs
2 teaspoons salt
Marinade
2 cups cider vinegar
2 tablespoons firmly packed dark brown sugar
1 tablespoon molasses
1 1/4 teaspoons crushed red pepper flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
Sauce
3/4 cup ketchup
3 tablespoons cider vinegar
3 tablespoons firmly packed dark brown sugar
2 tablespoons bourbon
1 tablespoon molasses
1/2 teaspoon mustard seeds
What to Do
1. For poaching: In a very large skillet or roasting pan over moderate heat, bring water, vinegar, and red pepper to a boil. Add ribs and simmer, uncovered, until just cooked through -- about 30 minutes. Cool in the liquid.
2. For the marinade: In a large bowl, combine all ingredients. Add ribs, turn to coat, and refrigerate, covered, at least 4 hours or up to 24 hours.
3. Prepare the grill by heating hardwood coals at one end. Place ribs directly over medium coals about 8 inches from the heat. Cover the grill. Grill until ribs form a crust -- about 10 minutes. Sprinkle with the 2 teaspoons of salt.
4. Move ribs so they are not over direct heat, brush with marinade, cover, and continue grilling, brushing every 5 minutes with marinade, until ribs are richly browned, crusty, and very tender -- about 30 minutes longer.
5. For the sauce: In a small saucepan over moderate heat, bring all ingredients to a boil, stirring. Remove from the heat. Serve at room temperature or chilled as a dipping sauce.
Serves: 4
Per Serving: Calories 806; Total Fat 49 g; Saturated Fat 18 g; Protein 48 g; Carbohydrates 39 g; Fiber 1 g; Sodium 1237 mg; Cholesterol 194 mg
Georgia-Style Sauce for Ribs
Rib lovers expect a bright and tangy flavor with ribs. The perfect way to get it is to mix up a sweet and sour sauce.
You Will Need
1 1/2 cups ketchup
1 cup cider vinegar
1/3 cup vegetable oil
1/3 cup Worcestershire sauce
1/2 cup firmly packed brown sugar
3 tablespoons prepared yellow mustard
3 cloves garlic, minced
1 lemon, cut in half
What to Do
Combine al the ingredients in a nonreactive saucepan, squeezing the lemon into the sauce, then adding and stirring in one of the squeezed halves. Heat slowly -- about 10 minutes -- to blend flavors. Keep warm and brush lightly over the ribs. Remove lemon half, bring the leftover sauce to a boil, and serve with the ribs at the table. Makes about 3 cups.
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