GRILLED SPARERIBS WITH BIRMINGHAM SAUCE

The Clarion Ledger; Wednesday, July 12, 1995

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Ingredients

5-6 lbs. pork spareribs
3 T. peanut oil
2 garlic cloves, minced
1 med. onion, minced
2/3 C. tomato ketchup
½ C. cider vinegar
1/4 C. Worcestershire sauce
2 T. fresh lemon juice
2 tea. dry mustard
1 tea. ground ginger
1 ½ tea. salt
1/4 C. honey
2 T. brown sugar
●Trim ribs, including fat and membrane, leaving rack of ribs whole and at room temperature.
●Combine all other ingredients except honey and brown sugar.
●Lay ribs flat in glass or ceramic dish and cover with marinade.
●Marinate at least 4 hours or overnight in refrigerator.
●Bring to room temperature.
●Scrape marinade from ribs and reserve.
●Grill ribs over a slow fire for about 40 min., turning frequently.
●Add sugar and honey to the reserved marinade in a saucepan. Heat only until sugar is dissolved.
●Brush on ribs and continue grilling about 29 min. more, basting to keep ribs moist.