Sunday, May 30, 2010
OH. My. WORD! These were SO amazingly good! Tons of flavor and yummy goodness! There wasn't an ounce of meat leftover! :)
I got this recipe from Summer 2010 Cuisine Grilling Magazine, but changed it a tiny bit. It called for frozen orange juice concentrate (instead of the cola), and I added the liquid smoke.
For the Ribs -
2 racks spareribs (7lb total)
2 Tbsp each kosher salt, black pepper, brown sugar, and chili powder
1 Tbsp each paprika, dried oregano, and thyme leaves
For the Sauce -
1 cup diced onion
1 Tbsp vegetable oil
1 Tbsp minced garlic
1 cup cider vinegar
1 cup ketchup
1/2 cup cola
1 Tbsp Worcestershire sauce
1 Tbsp prepared yellow mustard
1/2 tsp Tabasco sauce
1/2 tsp liquid smoke
1. Preheat oven to 300 degrees.
2. Trim the skirt flap and excess fat from ribs; pull off membrane. Pierce the meat between bones, using a fork, then arrange on a baking sheet. Combine seasonings and generously rub both sides of racks. Tightly cover baking sheet with foil; roast ribs 2 hours.
3. Saute onion in oil in a saucepan over medium heat 3-4 minutes. Add garlic and cook 1 minute.
4. De-glaze with vinegar and reduce by half, about 6 minutes. Stir in remaining ingredients and simmer 10 minutes; season with salt.
5. Preheat grill to medium-high. Remove ribs from oven, coat with sauce, and grill, covered, until charred, 15 minutes, flipping and coating with sauce occasionally. Remove ribs from grill; rest 10 minutes. To cut, hold racks upright on a cutting board and slice between ribs.