| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Grilling, Meats |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork spareribs, up to 6 |
| 3 |
T |
Peanut oil |
| 2 |
|
Garlic cloves, minced |
| 1 |
|
Onion, minced |
| 2/3 |
c |
Tomato catsup |
| 1/2 |
c |
Cider vinegar |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
T |
Fresh lemon juice |
| 2 |
t |
Dry mustard |
| 1 |
t |
Ground ginger |
| 1 1/4 |
t |
Salt |
| 1/4 |
c |
Honey |
| 2 |
T |
Brown sugar |
INSTRUCTIONS
Trim the ribs, including fat and membrane, leaving the rack of ribs
whole and at room temperature. Combine all other ingredients except
the honey and brown sugar. Lay ribs flat in a glass or ceramic dish
and pour marinade over them. Allow to marinate at least 4 hours;
better still, refrigerate overnight for maximum flavor. Bring to room
temperature before grilling. Remove ribs from marinade. Scrape
marinade from ribs with a rubber spatula and reserve. Grill ribs over
a slow fire for about 40 minutes, turning frequently; fire should not
flare up and burn them. Place reserved marinade in a saucepan and add
sugar and honey. Heat only until the sugar is dissolved. Brush on ribs
and continue grilling about 20 minutes more, basting as often as
necessary to keep ribs moist. Slice ribs just before serving. To
serve, put 2 to 3 tablespoons of sauce on a plate and lay 2 or 3 ribs
on top. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Jack
Burson, a friend from Birmingham, Alabama, has told me that his
hometown offers some of the best barbecue he has eaten. Now that he's
a neighbor in New York, we cook together frequently. Here is our
version of one of the best-ever barbecue sauces. Recipe by: The Joy of
Grilling/Jack Burson Posted to MC-Recipe Digest by J Pellegrino
<gigimfg@ix.netcom.com> on May 15, 1998
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