This pungent barbecue sauce,
spiked with dry mustard and chili powder, is a perfect mate with
these spareribs---it’s also great slathered on chops, sausage,
burgers or chicken on the grill. Serve these spareribs with buttered
corn on the cob, baked corn sticks, and lots of napkins for mopping
up
Spicy Western-Style
Spareribs
- 3 whole slabs spareribs,
about 5 to 6 pounds
1 cup water
1/3 cup butter
2 tablespoons fresh lemon juice
1/4 cup dry mustard
1/4 cup chili powder
1 tablespoon granulated sugar
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
- Heat oven to 400 degrees
F.
- Place spareribs on shallow
baking pans; cover with foil and bake for 1 1/2 hours.
- Meanwhile combine water,
butter, lemon juice, dry mustard, chili powder, sugar, paprika,
salt, onion powder, garlic powder and cayenne in medium saucepan.
Bring to a boil, stirring. Reduce heat and simmer for 30 minutes,
stirring occasionally. Set aside.
- Prepare medium-hot fire
in grill.
- Remove ribs from oven,
uncover and brush liberally with sauce.
- Grill ribs directly over
fire, brushing with sauce to glaze well, for about 20 minutes
total.
- Serve ribs with additional
sauce.
Serves 6.
Nutrition Facts
Calories 1210 calories
Protein 67 grams
Fat 99 grams
Sodium 1180 milligrams
Cholesterol 315 milligrams
Saturated Fat 38 grams
Carbohydrates 8 grams
Fiber 2 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
