Categories: Pork- Main Dish
Ingredients
- 6 lb. pork spare ribs, in 2 racks
- salt and freshly ground black pepper
- 1/4 tsp. cayenne pepper
- 1/4 cup honey
- Barbecue Sauce:
- 1 Tbsp. vegetable oil
- 1 small yellow onion, minced
- 1 cup tomato puree
- 3 Tbsp. Dijon mustard
- 1/4 cup fresh lemon juice
- 1/4 cup firmly packed brown sugar (or honey)
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. hot-pepper sauce
- 1/4 tsp. ground allspice
- 1/4 tsp. ground ginger
- 1/4 cup water
- salt and ground pepper
Directions
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Preheat oven to 350 degrees.
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Arrange spareribs in a single layer on a baking sheet. Season on all sides with and black pepper. Cover with foil and bake until tender, 1 1/4 to 1 1/2 hours.
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Prepare a fire in a charcoal grill. While the coals are heating, prepare the barbecue sauce, adding the cayenne pepper with the allspice and substituting the honey for brown sugar.
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In a saucepan over medium heat, warm the oil. Add the onion and saute until soft, about 10 minutes. Add the tomato puree, mustard, lemon juice, brown sugar, Worcestershire sauce, hot-pepper sauce, allspice, ginger, water, and salt and pepper to taste. Stir well.
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Bring to a boil, reduce the heat to low, and simmer slowly, uncovered, until the sauce thickens, 5 to 10 minutes.
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Remove from heat and let cool. Use immediately, or cover and refrigerate for up to 4 days or freeze for up to 4 months.
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makes 2 cups
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Remove ribs from oven and discard the foil. Place the ribs on the grill rack about 5 inches from the fire and brush with half of the barbecue sauce. Partially cover the grill and cook ribs for 5 to 10 minutes.
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Turn the ribs and baste them with additional sauce. Re-cover the grill partially and continue to cook until golden brown, 5 to 10 minutes longer.
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Transfer the ribs to a cutting board and cut between the ribs into individual pieces. Serve immediately.