Barbecued Spareribs
My parents are in town for the weekend, and I thought bbq ribs would be a perfect dinner!
This recipe, adapted from Al Roker's big barbecue cookbook, is one of my favorites for ribs. The vinegar sauce is what makes this one better than most.
4-5 lbs spareribs, trimmed
1 cup cider vinegar
1 cup pineapple juice
3 cloves garlic, chopped
2 bay leaves, crushed
3 T hot sauce
1 T salt
Rub (recipe follows)
Vinegar Sauce (recipe follows)
In a covered container large enough to hold the ribs, mix vinegar, juice, garlic, bay leaves, hot sauce and salt. Put the ribs in the marinade, turn to coat; cover and refrigerate overnight, turning occasionally.
Eight or so hours before grilling, remove the ribs and pat dry with paper towels. Sprinkle the ribs generously with 3/4 of the rub, pressing to adhere. Cover and refrigerate about 8 hours.
Remove the ribs from the refrigerator and let sit at room temperature for about 30 minutes before grilling.
Preheat grill for indirect medium heat.
Wrap ribs in heavy duty foil, leaving a small opening. Pour a little of the mariande over the top. Grill for about 2-2 1/2 hours or til meat is very tender.
Remove the ribs from the grill, and sprinkle with the remaining 1/4 of the rub.
Serve with vinegar sauce.
Rub
6 T packed brown sugar
2 T chili powder
1 T each: adobo, paprika, garlic powder, onion powder
2 t cumin
1 t each: cinnamon, pepper
cayenne pepper to taste
Vinegar Sauce
2 cups cider vinegar
1/4 cup ketchup
1/4 cup packed brown sugar
1 T each: salt, hot sauce
2 t pepper
1 t chili powder
In a medium bowl, whisk together ingredients. Cover and set aside til needed.
I served the ribs with build your own salads.
This recipe, adapted from Al Roker's big barbecue cookbook, is one of my favorites for ribs. The vinegar sauce is what makes this one better than most.
4-5 lbs spareribs, trimmed
1 cup cider vinegar
1 cup pineapple juice
3 cloves garlic, chopped
2 bay leaves, crushed
3 T hot sauce
1 T salt
Rub (recipe follows)
Vinegar Sauce (recipe follows)
In a covered container large enough to hold the ribs, mix vinegar, juice, garlic, bay leaves, hot sauce and salt. Put the ribs in the marinade, turn to coat; cover and refrigerate overnight, turning occasionally.
Eight or so hours before grilling, remove the ribs and pat dry with paper towels. Sprinkle the ribs generously with 3/4 of the rub, pressing to adhere. Cover and refrigerate about 8 hours.
Remove the ribs from the refrigerator and let sit at room temperature for about 30 minutes before grilling.
Preheat grill for indirect medium heat.
Wrap ribs in heavy duty foil, leaving a small opening. Pour a little of the mariande over the top. Grill for about 2-2 1/2 hours or til meat is very tender.
Remove the ribs from the grill, and sprinkle with the remaining 1/4 of the rub.
Serve with vinegar sauce.
Rub
6 T packed brown sugar
2 T chili powder
1 T each: adobo, paprika, garlic powder, onion powder
2 t cumin
1 t each: cinnamon, pepper
cayenne pepper to taste
Vinegar Sauce
2 cups cider vinegar
1/4 cup ketchup
1/4 cup packed brown sugar
1 T each: salt, hot sauce
2 t pepper
1 t chili powder
In a medium bowl, whisk together ingredients. Cover and set aside til needed.
I served the ribs with build your own salads.
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