The aptly named sauce adds enticing and superb flavor to this great ribs recipe. Everyone will crave more!

Pork Spareribs with Delectable Barbecue Sauce

Pork Spareribs with Delectable Barbecue Sauce
 
Author:
Recipe type: Pork Rib
Serves: 8
Ingredients
  • 3 slabs to 4 pork spareribs (about 2 pounds each)
  • Sauce:
  • 1/4 Cup vegetable oil
  • 1 large red onion; chopped
  • 3 cloves garlic; finely chopped
  • 1 Cup tomato puree
  • 4 tomatoes; peeled, chopped
  • 1/2 Cup orange juice
  • 5 Tablespoons vinegar
  • 2 Tablespoons brown sugar (packed)
  • 2 Tablespoons prepared spicy brown mustard
  • 1 Tablespoon molasses
  • 1/2 Tablespoon paprika
  • 1/2 Tablespoon freshly-ground black pepper
  • 1/2 Tablespoon salt
  • 1 teaspoon chili powder
Instructions
  1. To make the Sauce: In a saucepan or large skillet heat oil. Add onion and garlic and saute 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
  2. Place ribs in a jumbo resealable plastic bag. For each slab of ribs, pour 1/2 Cup sauce over ribs; spread to coat. Close bag and marinate in refrigerator overnight. Reserve remaining sauce.
  3. Remove ribs from bag; discard used sauce. Place ribs in center of cooking grate. Grill 1 to 1 1/2 hours or until tender. Brush with some of reserved sauce during last 20 minutes of grilling time.
  4. Cut into 2- or 3-rib portions. Serve with heated remaining sauce.
Notes
This recipe yields 8 to 10 servings.

Wine Recommendation: Break the rules with an oaky Chardonnay -- after all, why should the sauce have all the fun? You'll really taste the ribs and the wine will accommodate the orange juice and other tangy ingredients.

Beer Recommendation: Try something different -- a pale Bock -- or a Pilsener with a lengthy hop finish.

Comments: For sumptuous ribs made fast, make the sauce a few days ahead of time. Marinating the ribs in sauce the night before makes them that much more tender.

Per Serving (excluding unknown items): 112 Calories; 7g Fat (54.1% calories from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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