Grilled Spareribs with Birmingham Bbq Sauce

Title:
Grilled Spareribs with Birmingham Bbq Sauce

Yield:
6 Servings

Categories:
Meats,
Grilling




Ingredients:





     5 lb Pork spareribs; up to 6


     3 tb Peanut oil


     2    Garlic cloves; minced


     1 md Onion; minced


   2/3 c  Tomato catsup


   1/2 c  Cider vinegar


   1/4 c  Worcestershire sauce


     2 tb Fresh lemon juice


     2 ts Dry mustard


     1 ts Ground ginger


 1 1/4 ts Salt


   1/4 c  Honey


     2 tb Brown sugar






 Trim the ribs, including fat and membrane, leaving the rack of ribs whole


 and at room temperature.


 


 Combine all other ingredients except the honey and brown sugar. 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.


 


 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.


 


 Place reserved marinade in a saucepan and add sugar and honey. Heat only


 until the sugar is dissolved. Brush on ribs and continue grilling about 20


 minutes more, basting as often as necessary to keep ribs moist.


 


 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.


 


 Formatted for MCrecipe by JoAnn Pellegrino 5/98


 


 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.


 Recipe by: The Joy of Grilling/Jack Burson


 


 Posted to MC-Recipe Digest by J Pellegrino 
on May


 15, 1998