INGREDIENTS

INSTRUCTIONS

Trim the spareribs, if necessary, and rub both sides of the ribs with the
dry rub, working it into the meat. Put the ribs in a shallow glass or
ceramic dish, cover, and set aside at room temperature for no longer than
30 minutes, or refrigerate for up to 24 hours. Alternatively, enclose the
ribs in a sealable plastic bag and refrigerate.
Prepare a charcoal or gas grill, arranging the coals for indirect cooking.
Lightly spray the grill rack with vegetable cooking spray. The coals should
be hot.
Set the ribs, meat side down, over the hottest part of the fire and sear
for about 10 minutes until there are defined grill marks on the meat.
Transfer the ribs to the cooler part of the grill, cover, and turning the
ribs every 15 to 20 minutes, cook for about 1 1/2 hours. If using a
charcoal grill, add fresh coals to maintain the heat at medium; if using a
gas grill, turn the heat to medium on the burner away from the meat -- turn
off the burner under the meat. Cut the ribs between the bones and serve
with sauce on the side.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 4025 Calories (kcal); 332g Total Fat; (75% calories from fat);
240g Protein; 0g Carbohydrate; 1098mg Cholesterol; 1069mg Sodium Food
Exchanges: 0 Grain(Starch); 34 Lean Meat; 0 Vegetable; 0 Fruit; 47
1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9342
Converted by MM_Buster v2.0n.

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