This is one of those grill recipes where
the bulk of the meat is tenderized and
cooked in an oven on low heat before
it ever sees the grill or BBQ pit.
Then it is finished with a good
infusion of smoke on the grill.
Ingredients:
6 pounds pork spareribs
1 1/2 cups regular sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
2 tablespoons garlic powder
3 tablespoons sweet smoked paprika
1 teaspoon cayenne pepper, or to taste
5 tablespoons pan drippings
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked
Directions:
Clean the ribs by trimming away any excess fat.
In a medium bowl, stir together the sugar,
1/4 cup salt, ground black pepper, paprika,
1 teaspoon cayenne pepper, and garlic powder.
Coat ribs all over with spice mix.
Place the ribs in two large roasting pans,
piling two racks of ribs per pan.
Cover, and refrigerate for 8 or more hours.
Bake ribs uncovered in a 275 degree oven for 3 to 4 hours,
or until the ribs are tender and almost fall apart.
Remove about 1/4 cup of drippings
from the bottom of the roasting pans,
and place in a frying pan over medium heat.
Cook onion in pan drippings until
lightly browned and tender.
Stir in ketchup, and heat for
5 more minutes, stirring constantly.
Next, mix in water and brown sugar,
and season to taste with cayenne pepper, salt, and pepper.
Reduce heat to low, cover, and simmer for 1 hour,
adding water as necessary until
sauce is to a nice thickness.
Preheat grill for medium-low heat.
When ready to grill, add soaked wood chips
to the coals or to the smoker box of a gas grill.
Lightly oil grill grate.
Place ribs on the grill two racks at a time
so they are not crowded. Cook for 20 minutes,
turning occasionally. Baste ribs with sauce
during only the last 10 minutes of grilling,
to prevent the sauce from burning.
Take ribs off the grill,
and let rest for at least 10 minutes.
Serve them up and pass out plenty of napkins.
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