| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Grilling |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Pork spareribs; up to 6 |
| 3 |
tb |
Peanut oil |
| 2 |
|
Garlic cloves; minced |
| 1 |
md |
Onion; minced |
| 2/3 |
c |
Tomato catsup |
| 1/2 |
c |
Cider vinegar |
| 1/4 |
c |
Worcestershire sauce |
| 2 |
tb |
Fresh lemon juice |
| 2 |
ts |
Dry mustard |
| 1 |
ts |
Ground ginger |
| 1 1/4 |
ts |
Salt |
| 1/4 |
c |
Honey |
| 2 |
tb |
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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