Hot and Spicy Spareribs
Rib fans will tell you that one of life's greatest pleasures is rolling up your sleeves and sinking your teeth into a succulent serving of really good ribs. And if it is messy, well, that is half the fun. Be sure to sauce the ribs toward the end of the cooking time so that the sauce doesn't burn. Enjoy with other in-hand foods like corn on the cob and vegetable kabobs.
Approximately 1 to 3 pound rack of pork spareribs
2 tablespoons butter or margarine
1 medium onion, finely chopped
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
2/3 cup cider vinegar
2/3 cup firmly-packed brown sugar
2 tablespoons chili powder
1 tablespoon prepared yellow mustard
1/2 teaspoon ground black pepper
- Melt butter in a large skillet over low heat; add onion and garlic, and sauté until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
- Place ribs on grill, meatiest side down, about 6 inches above low coals, or over indirect heat (banked coals). Close grill hood. Cook for 20 minutes; turn. Cook for 45 minutes. Baste with sauce, close grill and cook 10 minutes. Turn ribs, baste and cook 10 minutes more.
Makes 3 servings.
Nutritional Information Per Serving (1/3 of recipe): Calories 1051 calories Protein 55 grams Fat 51 grams Sodium 413 milligrams Cholesterol 235 milligrams.
Recipe and photograph provided courtesy of National Pork Board.