Ingredients:
- 1 cup barbecue sauce , with the remaining 3 cups set aside and served on the side (from recipe above)
- aluminum foil
Directions:
- BARBEQUE SAUCE: Heat butter and olive oil in a large pan over medium heat. The butter should begin to bubble and foam as it heats. Once the foam subsides, add onions and saute over medium heat for five minutes, until just soft. Add garlic and saute for one minute. Add tomato puree, brown sugar, Worcestershire sauce, white wine vinegar, chili powder and paprika and bring to a simmer.
- Cook uncovered until thickened, about one and a half hours. Remove from heat, let cool and separate one cup of sauce to be used to baste and three cups to be served as sauce on the side. Refrigerate until ready to use.This sauce will be used to baste the ribs during the final 10 minutes of cooking time on the barbecue.
- DRY RUB: Combine all ingredients and set aside. Placed in an airtight container, this rub will keep for about three months.
- PORK RIBS: pare the grill: Place a drip pan filled with water in the barbecue - the ribs will cook above it. If using a gas grill, place the pan to one side and only light half of the burners. If using charcoal, get the coals hot and spread them out from the middle, creating a well for the drip pan to sit in. Rub pork spareribs with dry rub mixture. Note: It is not necessary to apply the dry rub hours beforehand; applying just before cooking yields the same results.
- Check grill to see if it's reached the proper temperature, 200 degrees F. Place ribs on grill over drip pan, close barbecue lid and cook for about 1 1/2-2 hours at 200 degrees F. Turn ribs every 20-30 minutes, adding coals or adjusting gas to maintain a steady 200 degrees F. Some fluctuation is okay (and unavoidable if using charcoal), but the goal is to stay between 190 degrees F-220 degrees F.
- Begin basting ribs with sauce in the final 10 minutes of grill time (after about 1 1/2 hours). Any earlier and the sauce will simply dry out. Note: The USDA states that pork should be cooked to an internal temperature of 160 degrees F. It is difficult for the meat to retain its juices at this temperature (145 degrees F will produce deliciously moist and juicy ribs) but if you are concerned about safety, follow the USDA guidelines and be aware that the ribs will be on the dry side. Once the ribs are cooked, wrap them tightly in aluminum foil and place inside paper bags. Set aside for 30 minutes to allow them to steam and tenderize the meat further without overcooking. Remove and serve with remaining sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1844.84 Kcal (7724 kJ) | ||
| Calories from fat | 1044.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 116.09g | 179% | |
|---|---|---|---|
| Cholesterol | 366.62mg | 122% | |
| Sodium | 1382.54mg | 58% | |
| Potassium | 1666.91mg | 35% | |
| Total Carbs | 84.01g | 28% | |
| Sugars | 72.11g | 288% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 70.25g | 141% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8.4mg | 47% | |
| Calcium | 192.6mg | 19% | |
| Amount Per 100 g | |||
| Calories | 285.28 Kcal (1194 kJ) | ||
| Calories from fat | 161.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 179% | |
|---|---|---|---|
| Cholesterol | 56.69mg | 122% | |
| Sodium | 213.79mg | 58% | |
| Potassium | 257.76mg | 35% | |
| Total Carbs | 12.99g | 28% | |
| Sugars | 11.15g | 288% | |
| Dietary Fiber | 0.61g | 16% | |
| Protein | 10.86g | 141% | |
| Vitamin C | 0.9mg | 10% | |
| Iron | 1.3mg | 47% | |
| Calcium | 29.8mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Creamy Tomato Soup (Vegetarian)
Unsalted butter, Extra-virgin olive oil and 11 more.. -
Garden Tomato Sauce
Onions, medium, chopped, Garlic cloves, crushed and 10 more.. -
The 674th Macaroni and Cheese
Butter, Flour, Whole milk, Cream, Sour cream and 12 more.. -
Hot Spinach Dip
Olive oil, Onion, diced, Garlic cloves, finely minced and 8 more.. -
Tuna Pasta Sauce
Olive oil, Onion, chopped, Garlic cloves, minced and 10 more.. -
Hearty Minestrone
Olive oil, Butter and 19 more.. -
Goulash for 2
Butter, Stew meat, cut into small chunks, Onions, diced and 9 more.. -
One-Hour Spanish Chickpea Soup
Olive oil, Chopped onion, Garlic cloves, minced and 10 more.. -
Creamy Pepper Jack Cheese Soup
Butter, All-purpose flour, Onion, grated, Garlic, minced and 7 more.. -
Saffron Chicken Wings
Olive oil, Chicken wings, Onion, chopped and 10 more.. -
Pepperjack Zesty Cheese Soup
Pepperjack cheese soup, Ngredients, Butter and 10 more.. -
Sicilian Fish Soup
Olive oil, Onion, chopped, Garlic cloves, minced and 12 more.. -
Creamy Corn Soup
Onion, chopped, Garlic, minced, Chopped fresh parsley and 9 more.. -
Slow Cooker Onion Soup
Butter, melted and 10 more..
Also Try
-
-
-
Singaporean Tender Pork Spare Ribs
Light soy sauce, Dark soy sauce, Crushed black peppercorns and 10 more.. -
Not Your Every Day Smoked Pork Spare Ribs
Pork spareribs, Brown sugar, Chili powder, Paprika and 18 more.. -
-
Neely's BBQ Pork Spare Ribs (Patrick and Gina Neely)
Slab pork spare ribs (about 4 lb) and 17 more.. -
Spare Ribs Grilled/Baked Spare Ribs Pierre Lafitte
Spareribs, Salt, Pepper, Butter, Minced onion and 6 more.. -
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
