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.