Prep 1 hr 10 mins
Cook 35 mins
Don't mess with basic - as in basically delicious! Adapted from Good Food Magazine, June 1987. If you don't have a jar of hot peppers, you can substitute 2 T. cider vinegar mixed with 2 t. hot red pepper sauce for the liquid drained from the jar of hot peppers.
- 3 lbs pork spareribs
- 1 tablespoon chili powder
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 large onion, minced (about 1-1/2 cups)
- 1 cup chili sauce
- 1⁄2 cup beer
- 1⁄4 cup hot pepper juice, liquid drained from jar hot peppers
- 2 tablespoons brown sugar
- salt & freshly ground black pepper (to taste)
- Cut spareribs between bones into single-rib pieces and trim excess fat. Rub chili powder and salt into ribs. Let stand at room temperature 30 minutes to 2 hours.
- Heat 2 T. oil in 3- to 4-quart Dutch oven or casse3role over medium-high heat. Add as many ribs as will fit in single layer without touching; brown well on all sides and remove to paper towels to drain. Repeat with remaining ribs, adding more oil if needed.
- Pour off all but 1 T. fat from Dutch oven. Add garlic and onion; cook, stirring frequently, until lightly browned, about 5 minutes. Stir in remaining ingredients and heat to simmering over medium heat. Tuck ribs into sauce and simmer uncovered until meat is no longer pink near bones, about 20 minutes. Let cool to room temperature. (Ribs can marinate in sauce overnight in refrigerator or up to 4 hours at room temperature.).
- Prepare grill or heat broiler.
- Grill ribs, turning as needed, about 4 inches from heat until brown and crusty on all sides, about 10 minutes. Serve hot.
Great recipe! Just the way I do mine. I sometimes par boil mine if real fatty. Im doing these tonite. Yur welcome to stop by for a plate. Thanks, Jimmbob