Ingredients
- 5 pounds Pork spareribs, up to 6
- 3 tablespoons Peanut oil
- 2 Garlic cloves, minced
- 1 medium Onion, minced
- 2/3 cup Tomato catsup
- 1/2 cup Cider vinegar
- 1/4 cup Worcestershire sauce
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Dry mustard
- 1 teaspoon Ground ginger
- 1 1/4 teaspoons Salt
- 1/4 cup Honey
- 2 tablespoons Brown sugar
Ready In 45 Minutes
Servings: 6
Cooking Instructions
Step 1
- Trim the ribs, including fat and membrane, leaving the rack of ribs whole and at room temperature.
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Step 2
- Combine all other ingredients except the honey and brown sugar.
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Step 3
- Lay ribs flat in a glass or ceramic dish and pour marinade over them. Allow to marinate at least 4 hours; better still, refrigerate overnight for maximum flavor. Bring to room temperature before grilling.
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- Length: 240 minutes
Step 4
- Remove ribs from marinade. Scrape marinade from ribs with a rubber spatula and reserve. Grill ribs over a slow fire for about 40 minutes, turning frequently; fire should not flare up and burn them.
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- Length: 40 minutes
Step 5
- Place reserved marinade in a saucepan and add sugar and honey.
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Step 6
- Heat only until the sugar is dissolved.
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Step 7
- Brush on ribs and continue grilling about 20 minutes more, basting as often as necessary to keep ribs moist.
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- Length: 20 minutes
Step 8
- Slice ribs just before serving. To serve, put 2 to 3 tablespoons of sauce on a plate and lay 2 or 3 ribs on top.
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Step 9
- NOTES : Jack Burson, a friend from Birmingham, Alabama, has told me that his hometown offers some of the best barbecue he has eaten. Now that he's a neighbor in New York, we cook together frequently. Here is our version of one of the best-ever barbecue sauces.