Fourth of July Ribs
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.
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 National Pork Board.