Tar-Heel Ribs

[quicklook-recipe prep_time=”20 min” cook_time=”70 min” serves=”4″ details=”” ] This recipe for grilled spareribs also includes a tangy Georgia-style sauce below.

[quicklook-recipe prep_time=”20 min” cook_time=”70 min” serves=”4″ details=”” ]

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

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

  • 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

[/ingredients-left]
[ingredients-right]

  • 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-right]
[/ingredients-list]

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

  • 3/4 cup ketchup
  • 3 tablespoons cider vinegar
  • 3 tablespoons firmly packed dark brown sugar

[/ingredients-left]
[ingredients-right]

  • 2 tablespoons bourbon
  • 1 tablespoon molasses
  • 1/2 teaspoon mustard seeds

[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”1 hour, 30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”5″ image_url=”” title=”” ] 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.[/step-item]

[/step-list-wrapper]

[nutrition-info calories=”806″ calories_fat=”” fat=”49g” sat_fat=”18g” choles=”194mg” sodium=”1,237mg” carbs=”39g” sugars=”” protein=”48g” fiber=”1g”]

    [/nutrition-info]

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

    • 1 1/2 cups ketchup
    • 1 cup cider vinegar
    • 1/3 cup vegetable oil
    • 1/3 cup Worcestershire sauce

    [/ingredients-left]
    [ingredients-right]

    • 1/2 cup firmly packed brown sugar
    • 3 tablespoons prepared yellow mustard
    • 3 cloves garlic, minced
    • 1 lemon, cut in half

    [/ingredients-right]
    [/ingredients-list]

    [step-list-wrapper title=”How to make it” time=””]
    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.[/step-list-wrapper]

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    Originally Published in Reader's Digest