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Ingredientes
- 5 lb Pork spareribs, up to 6
- 3 Tbsp. Peanut oil
- 2 x Garlic cloves, chopped
- 1 med Onion, chopped
- 2/3 c. Tomato catsup
- 1/2 c. Cider vinegar
- 1/4 c. Worcestershire sauce
- 2 Tbsp. Fresh lemon juice
- 2 tsp Dry mustard
- 1 tsp Grnd ginger
- 1 1/4 tsp Salt
- 1/4 c. Honey
- 2 Tbsp. Brown sugar
Direcciones
- Trim the ribs, including fat and membrane, leaving the rack of ribs whole and at room temperature.
- Combine all remaining ingredients except the honey and brown sugar. Lay ribs flat in a glass or possibly ceramic dish and pour marinade over them. Allow to marinate at least 4 hrs; better still, chill overnight for maximum flavor. Bring to room temperature before grilling.
- Remove ribs from marinade. Scrape marinade from ribs with a rubber spatula and reserve. Grill ribs over a slow fire for about 40 min, turning frequently; fire shouldn't flare up and burn them.
- Place reserved marinade in a saucepan and add in sugar and honey. Heat only till the sugar is dissolved. Brush on ribs and continue grilling about 20 min more, basting as often as necessary to keep ribs moist.
- Slice ribs just before serving. To serve, put 2 to 3 Tbsp. of sauce on a plate and lay 2 or possibly 3 ribs on top.
- NOTES : Jack Burson, a friend from Birmingham, Alabama, has told me which his hometown offers some of the best barbecue he has eaten. Now which he's a neighbor in New York, we cook together frequently. Here is our version of one of the best-ever barbecue sauces.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 373g | |
| Recipe makes 6 servings | |
| Calories 903 | |
| Calories from Fat 620 | 69% |
| Total Fat 68.85g | 86% |
| Saturated Fat 21.09g | 84% |
| Trans Fat 0.58g | |
| Cholesterol 212mg | 71% |
| Sodium 1131mg | 47% |
| Potassium 902mg | 26% |
| Total Carbs 27.83g | 7% |
| Dietary Fiber 0.5g | 2% |
| Sugars 24.2g | 16% |
| Protein 41.8g | 67% |
