Yer Basic Barbecued Spareribs
"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."
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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)
directions
- 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.
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Reviews
-
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
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!!
