Tar-Heel Ribs

This recipe for grilled spareribs also includes a tangy Georgia-style sauce below.

Ingredients

• 8 to 10 cups water
• 1 cup cider vinegar
• 1 teaspoon crushed red pepper flakes
• 1 rack (about 3 pounds) pork spareribs
• 2 teaspoons salt
• 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

Ingredients

• 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

How to make it  1 hour, 30 minutes

• 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.

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.

Ingredients

• 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

How to make it 

Combine all 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.