Ingredients Coarse salt and freshly ground pepper 3 tablespoons light brown sugar 3 tablespoons chili powder 4 slabs pork spareribs, (about 2.25 pounds each) 1 1/2 cups Tangy barbecue sauce or your favorite sauce Oil for brushing grill
Instructions 1. Preheat oven to 300. Mix together 1/4 cup plus one tablespoon salt, 1.5 teaspoons pepper, sugar, and chili powder. Rub seasoning evenly over both sides of the ribs. Transfer the ribs, bone side down and slightly overlapping, to 2 rimmed baking sheets. Cover tightly with parchment lined foil and bake until tender, about 2 1/2 to 3 hours. 2. Divide sauce in half, reserving one half for serving. Heat grill to medium high. Brush grates with oil. Remove ribs from baking sheets, and grill, turning occasionally and brushing with sauce, until charred, 2 to 5 minutes. 3. Cut between each rib to separate. Serve with remaining sauce.
Description Cooking in the oven first gets rid of fat and shortens grilling time.
Servings
12
Notes This is from a Martha Stewart magazine and everyone just loved them. I cut the recipe in half and it worked wonderfully. We served them with home made cole slaw, barbecued "baked" beans (recipe in collection) and corn on the cob. Watermelon for dessert and we had a great barbecue. The recipe for the sauce is also in my collection.
Source Martha Stewart
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