A marinade with complex
flavors, that is composed primarily of pantry items, make these
spareribs a special treat. Serve with your favorite sides such
as potato salad, baked beans, cole slaw and corn on the cob.
Fourth of
July Ribs
1 2/3 cups barbecue sauce,
divided use
3/4 cup honey, divided use
1 cup soy sauce, divided use
1 cup chopped green onions
1 medium onion, finely chopped
3/4 cup lemon juice
2 jalapeño chiles, seeded and finely chopped
2 large cloves garlic, crushed
2 teaspoons salt
2 teaspoons ground black pepper
2 bay leaves
1 teaspoon dry mustard
1/2 teaspoon ground ginger
4 pounds pork spareribs
1 (8-ounce) bottle Russian salad dressing
3/4 cup firmly packed brown sugar
1/2 cup apricot preserves
1/4 cup white distilled vinegar
1 tablespoon hot pepper sauce
1 teaspoon chili powder
In a blender or food processor,
purée 2/3 cup barbecue sauce, 1/4 cup honey, 1/2 cup soy
sauce, green onion, onion, lemon juice, jalapeño, garlic,
salt, pepper, bay leaves, dry mustard and ginger. Pour over spareribs
in a pan and marinate overnight in the refrigerator, turning
occasionally.
Once ribs have finished
marinating preheat oven to 350°F (175°C).
Remove ribs from marinade
(reserve) and wrap each portion in aluminum foil. Arrange on
baking sheet and cook for 90 minutes
Meanwhile, simmer reserved
marinade in a medium saucepan until thick, about 7 minutes. Stir
in remaining 1 cup barbecue sauce, 1/2 cup honey, 1/2 cup soy
sauce, Russian salad dressing, brown sugar, apricot preserves,
vinegar, hot pepper sauce and chili powder. Heat for 5 more minutes
and set aside.
Preheat grill.
Remove foil from ribs
when done. Place on grill and cook for 30 minutes, basting and
turning occasionally.
Makes 8 servings.
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
