Barbecued Sage Spareribs
Folks love to see a huge platter of these tender barbecued ribs arrive at the table. Since the ribs are cooked ahead, they simply need to be browned and reheated on the grill. I love the easy last-minute preparation and magnificent results. Raves begin with the first bite.
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
105 min. |
COOK
|
10 min.
|
TOTAL
|
115 min.
|
INGREDIENTS
- 6 pounds country-style pork spareribs
- 1 medium onion, chopped
- 2 to 3 garlic cloves, minced
- 2 tablespoons mixed pickling spices
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
- 1/2 teaspoon hot pepper sauce
- 3 cups barbecue sauce
DIRECTIONS
Place ribs in a Dutch oven and cover with water. Add onion, garlic, pickling spices, sage and hot pepper sauce. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours or until tender.
Cool slightly; rinse ribs with water to remove spices. Reserve 1/2 cup barbecue sauce. Pour remaining sauce into a large resealable plastic bag. Add ribs; cover and refrigerate overnight. Cover and refrigerate reserved barbecue sauce.
Drain and discard marinade. Grill ribs, uncovered, over medium heat, turning several times until heated through, about 10 minutes, basting frequently with remaining sauce. Yield: 6 servings.