Different Barbecued Racks of Spareribs
Source of Recipe
the web
List of Ingredients
For the boiling liquid:
6 cups water
1/4 cup tomato paste
1 1/2 medium onions (about 12 ounces), peeled and thickly sliced
3 cloves garlic, peeled and chopped medium-fine
1/2 tsp whole black peppercorns
4 whole cloves
2 Tbsp hot red pepper sauce
1 Tbsp fresh lemon juice
2 (1-1/4-pounds each) racks of pork spareribs (each 7 to 9 inches long,
6 ribs per rack)
For the barbecue glaze:
2 Tbsp dark molasses
1 Tbsp prepared mustard
1 Tbsp cider vinegar
1/8 tsp hot red pepper sauce
1 tsp kosher saltRecipe
Place all the boiling liquid ingredients in a large saucepan. Bring to a
boil and allow to simmer rapidly for 15 minutes. When the liquid is
bubbling, add the ribs. Make sure they are covered with the sauce. Let
the ribs simmer 45 minutes. As the liquid reduces, add water to keep it
at the original level. Remove the pan from the heat and allow to cool to
room temperature. Do this as much as a day ahead, and refrigerate.
Return to room temperature. (Note: The cooking liquid may be reused. Add
water to return the quantity to its original amount. Boil 5 minutes.
Store in the refrigerator.)
Place 1 cup of the boiling liquid from the ribs in a small saucepan.
Boil the liquid until reduced to 1/2 cup. Add the glaze ingredients.
Stir over heat to combine thoroughly. Brush this mixture liberally over
the blanched ribs before cooking them.
About 20 minutes before cooking the ribs, place rack in center of oven.
Heat oven to 500 degrees F. Place ribs in an 18 x 13 x 2-inch roasting
pan and roast for 5 minutes. Turn. Roast 6 to 7 minutes more. Serve
warm.
Yield: 6 servings
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