See Also: Cooking Club · Main Dishes · Meat Dishes
Barbecued Spare Ribs or Back Ribs
From Dorothy McNett's recipes at www.dorothymcnett.com. Delicious! Make ahead and serve as a great snack / appetizer (served hot or cold!) or use a a great main dish.
3 - 4 pounds pork ribs, cut into pieces
1 lemon
1 onion
1 tablespoon olive oil
3-4 cloves garlic, slivered
1/2 cup sorghum or molasses
1/4 cup prepared mustard
1/4 cup white wine vinegar
2 tablespoons Worcestershire
1/2 teaspoon sea salt
1/2 to 1 teaspoon chile powder or 1/2 teaspoon bottled hot pepper sauce
Preheat oven to 400 degrees. Place the ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, and a thin slice of onion. Roast 30 minutes. Drain off any fat, if there is any. In meantime, combine olive oil and garlic in saucepan and cook 1 - 2 minutes. Add remaining ingredients and mix well. Cook another 2 - 3 minutes, or to just beginning to boil. Turn ribs with lemon and onion over, (no need to turn them over if the ribs are small) and brush with about half of the sauce. Reduce heat to 350 degrees and roast for 20 - 30 miinutes. Brush with the remaining sauce, and continue roasting for 10 - 20 minutes more, being careful to not burn the sauce.
For outdoor grilling, roast the ribs as directed in oven or covered barbecue for 30 minutes, and then transfer to the hot open grill and proceed as above. Do not use as much sauce until the very end to prevent it from burning.
Recipe created 1996-09-01.
