Spicy BBQ Spareribs
I came across this recipe while visiting friends, Ruth and Mike in KW. Sorry, but I am not sure in which of Ruth’s many books I found it. Every time I make it, it gets rave reviews!!!
4 to 5 pounds of baby back ribs separated into ‘chunks’ of four ribs
1/2 tsp. fresh thyme
1/4 tsp. salt
1/4 tsp. pepper
1 small bay leaf
1/4 stalk of celery chopped
1/2 small onion chopped.
In a large pan, cover the ribs with water. Add all of the above and gently boil for 45 minutes to one hour. Remove the ribs to a shallow Pyrex dish….preparing the marinade below…
1/2 cup strong coffee (leftover from breakfast…LOL)
1/2 cup catsup
1/4 cup brown sugar
3 Tablespoons cider vinegar ( do not use white!)
2 Tablespoons butter
1 and 1/2 teaspoons Worcestershire sauce
1/2 teaspoon lemon rind
1 Tablespoon lemon juice
Gently boil the marinade and then let simmer for 15 minutes. Let cool. Pour sauce over the ribs in the Pyrex dish. Cover with Saran Wrap and place in the refrigerator for 3 to 4 hours or more.
Remove the ribs from the refrigerator just before you are ready to BBQ them. Take them out of the sauce and place on a medium grill, brushing them with the reserved sauce. Since they are already cooked this should not take very long. You are just looking for browning and time for the sauce to heat them through again…
These are great served with the recipe for Baked Beans which was posted here a few weeks ago…
Let me know how they turn out for you or if you have any questions about the prepping.