Barbecued Sage Spareribs

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 6 pounds country style pork spareribs
• 1 medium onion, chopped
• 2 to 3 garlic cloves, minced
• 2 tablespoons mixed pickling spices

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[ingredients-right]

• 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
• 1/2 teaspoon hot pepper sauce
• 1 bottle (18 ounces) barbecue sauce

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Place ribs in a Dutch oven and cover with water. Add onion, garlic, pickling spices, sage, and hot pepper sauce. Bring to a boil; reduce heat. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Cover and simmer for 1-1/2 hours or until tender. Cool slightly; rinse ribs with water to remove spices. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pour barbecue sauce into a large resealable plastic bag or shallow baking dish. Add ribs; cover and refrigerate overnight. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Bring to a cool room temperature. Drain, reserving marinade. [/step-item]

[step-item number=”5″ image_url=”” title=”” ] Grill ribs, uncovered, over medium heat turning several times until browned and heated through, about 10 minutes.[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Place marinade in a saucepan; bring to a boil, stirring constantly. Brush over the ribs. Serves 6. [/step-item]

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Originally Published in Reader's Digest