Grilled Baby Back Ribs or Spareribs with a "To
Die For" Barbecue Sauce
The barbecue sauce can
be made ahead, leaving
just the oven and
grilling to be done when
serving.
3-1/2 cups of your favorite ketchup OR 1 (36-oz.) bottle
1 cup of your favorite brand of honey
1 (8-oz.) can crushed pineapple with the juice
1/4 cup favorite brand of apple cider vinegar
2 Tbsp. favorite brand of soy sauce
2-1/4 tsp. garlic powder
1 tsp. dried oregano
1 tsp. dried thyme
1/2 tsp. dried crushed red pepper
Combine the above nine (9) listed ingredients in large deep
saucepan. Bring to boil. Reduce heat to low and simmer until very
thick, stirring occasionally, about 1/2 hour. Cool sauce. (Can be
made 1 week ahead. Cover and refrigerate.)
1 slab of baby back pork ribs or spareribs, about 2 to 3 pounds.
Cut between bones into individual ribs. Cut the rack of ribs in
half, if necessary. Cover with the cooled marinade sauce and
refrigerate for 8 hours or overnight. Save extra sauce for basting
during cooking.
Pour marinade from the pork ribs into a medium saucepan. Boil
marinade for food safety about 10 minutes until thickened, adjust
with water. Line a large roasting pan with aluminum foil. Arrange
the Baby Back Ribs or Spareribs in a single layer in the prepared
pan. Brush both sides of the pork ribs generously with the cooked
marinade.
Bake the pork ribs in the preheated 350�F oven for 35 to 40 minutes,
basting occasionally. When cooked through, finish them off on the
grill, over medium heat. Grill these ribs until golden brown and
thickly glazed, occasionally turning and basting with more barbecue
sauce, about 4 to 5 minutes per side. |