Spareribs are "Bigger" than Babyback ribs. If they are cooked just right - they will melt in your mouth - fall off the bone just as good as babybacks will. Some people prefer Sparerib Slabs over Babyback Racks - "Me" I like both - but I tend to lean more toward Babyback - but if you are going to feed a lot of "hungry folks" Slabs would be better. (This recipe is for the Grill) Use Hardwood or Lump Charcoal - You can also use a gas grill just add wood chips for the smoke flavor that "Everybody" loves.
Macdaddy
Yield: 3 servings
1 to 2 racks pork spareribs (you may have to cut them to get them to fit your grill)
2 tbsp butter or margarine
1 med. onion, finely chopped
2 cloves garlic, minced
15 oz can of tomato sauce
2/3 cup cider vinegar
2/3 cup firmly-packed brown sugar
2 tbsp chili powder
1 tbsp prepared mustard
1/2 tsp pepper
Procedures
1- Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender.
2- Add remaining ingredients, except ribs, and bring to a boil.
3- Reduce heat, and simmer for 20 minutes, stirring occasionally.
4- Place ribs on grill, meatiest side down, about 6 inches above low coals, or over indirect heat (banked coals).
5- Close grill hood.
6- Cook for 20 minutes; turn.
7- Cook for 45 minutes.
8- Baste with sauce, close grill and cook 10 minutes.
9- Turn ribs, baste and cook 10 minutes more. Serves 3.
10- Preparation Time: 20 minutes,Cooking Time: 75 minutes
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