| Pork Spareribs w/Weber Tangy Barbecue Sauce
FOR THE RIBS:
3 tablespoons of kosher salt
2 tablespoons of paprika
1 1/2 tablespoon of ground cumin
1 tablespoon of ground oregano
2 teaspoons of onion powder
1 teaspoon of garlic powder
1 teaspoon of freshly ground black pepper
1/2 teaspoon of allspice
1/2 teaspoon of ground cinnamon
3 to 4 slabs pork spareribs, about 2 pounds each |
|
In a small bowl combine salt, paprika, cumin, oregano, onion powder, garlic powder, pepper, allspice, and cinnamon. Rub seasoning mix onto ribs, pressing into surface. Place ribs in jumbo resealable plastic bag. Close bag and marinate in refrigerator 2 hours. Place ribs in center of cooking grate. Grill 1 to 1 1/2 hours or until tender.
FOR THE SAUCE:
1/2 cup of chopped celery
3 tablespoons of chopped onion
2 tablespoons of butter
1 cup of catsup
1/4 cup of lemon juice
2 tablespoons of sugar
2 tablespoons of vinegar
1 tablespoon of Worcestershire sauce
1 teaspoon of dry mustard
Dash pepper
Meanwhile, make the sauce: In a skillet cook celery and onion in butter until tender. Add remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Brush ribs with barbecue sauce during last 20 minutes of grilling time. Cut into 2 or 3 rib portions. Serve with remaining heated sauce, if desired. Makes 8 to 10 servings.
|
