 Barbecue Spareribs By Robert Reed |
Ribs whether one uses pork spareribs or beef short ribs, low heat over an extended period of time will produce moist tender ribs. There must be over a thousand different rib recipes and like many of these recipes my own leaves an open door for improvisation and one's own imagination. There are two general ways of barbecuing ribs: open fire grill or oven roasted. I prefer the latter because of the ease of heat control. Ribs also have two basic ways of preparation: one is by the use of a dry rub of various herbs and spices; the second is by the using of a wet barbecue sauce. This recipe combines both processes.
Needed:
Basic:
- 3 pounds of ribs (clean and remove excessive fat).
- 1 bottle of dark beer.
- 1 tablespoon of black peppercorns.
Rub:
- 1 Tablespoon of paprika.
- 1 tablespoon of cumin.
- 1 tablespoon finely grated ginger.
- 3 cloves of garlic minced.
Barbecue sauce:
- 1 1/2 cups of hot spicy ketchup.
- 2 tablespoons of Worcestershire sauce.
- 1/2 cup brown sugar.
- 1/2 cup sunflower oil.
- 1-cup fruit juice.
Preparation:
After cleaning, cut ribs into serving portions and pat dry the ribs. Put the rub mixture into a sturdy plastic bag and put ribs in one at a time and shake so they are thinly coated with rub mixture. Pour beer in a heavy deep roasting skillet and add peppercorns. Then place all ribs into skillet cover tightly with aluminum foil. Heat oven to 280 degrees F. and place ribs in. After two hours pull back foil and turn ribs over, add additional water if too dry; recover ribs and heat for another two hours. At the end of the final two hours remove from oven, take ribs from skillet and place in large metal bowl with barbecue sauce. Mix sauce well with the ribs and place back in skillet and then back in the oven; heat uncovered for 20 minutes.
The juice I used one recent weekend was red raspberry, simply because the trip back from the village was not kind to the berries that I had in the trunk of the car. So I elected to use the juice from the crushed berries(any fruit juice can be used; it's the readers choice).
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Read also previous issue' articles:
Pork Chops and Applesauce
Asparagus
Kyiv Seafood Cakes
Antipasto Salad
Ham Loaf with Marmalade - Mustard Glaze
Greek Salad
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