Barbecue Recipes Grilled Pork Spareribs
"Barbecue Recipes, formerly Patio Recipes revised January, 1985"
photo by diner524
- Ready In:
- 24hrs 1min
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 6 lbs spareribs (loin back ribs)
- 2 cups beer
- 1 cup honey
- 1 tablespoon chili powder
- 1 tablespoon lemon juice
- 1 teaspoon dry mustard
- salt and pepper, to taste
directions
- Cut ribs into serving pieces, allowing about 3/4 lb. per serving.
- Brown ribs over hot coals or in heavy skillet on your kitchen range.
- Mix together remainder of ingredients. Pour over ribs and allow to stand for 24 hours.
- Remove ribs from sauce, retaining sauce for basting.
- Either thread ribs, accordian style, on a spit or lay them on the grill. Either way, a drip pan or foil should be placed on coals to prevent flare-ups from the fat drippings.
- Baste with barbecue sauce and cook long and slowly, about 1-1/2 hours.
- Ribs can also be marinated before cooking and the marinade used as a basting sauce.
- After ribs are cook, pour on remaining sauce and serve.
- To save time and insure moistness, parboil ribs before grilling, by cooking in boiling water for 5-10 minutes.
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Reviews
-
Finger lickin' to the elbows good...wonderful marinade. Made for PRMR. -
I made this for 1/3 of the recipe for just the two of us, so I scaled back the recipe. Then my DH got a smoker for his Father's Day gift, so he smoked these marinated ribs. After they smoked, forever, I took the photo. Then we added BBQ sauce and put them on the grill for a little of carmelization and char. These were excellent!!! Thanks for sharing the recipe. Made for ZWT 7.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
