Backyard Barbecue Spareribs
Courtesy of National Pork Board
Serve With:
Corn on the cob, cole slaw, and corn muffins.
Servings: 4
Corn on the cob, cole slaw, and corn muffins.
Prep Time: 15 Min.
Cook Time: 2 Hr.
What you need:
* 2 slabs pork spareribs
* 1 c. ketchup
* 1/4 c. Worcestershire sauce
* 1 1/2 c. cherry cola soft drink
* 1/4 c. vinegar
* 2 tsp. paprika
* 2 tsp. chili powder
* 1 tsp. pepper
* 1 medium onion, chopped
* 1 c. ketchup
* 1/4 c. Worcestershire sauce
* 1 1/2 c. cherry cola soft drink
* 1/4 c. vinegar
* 2 tsp. paprika
* 2 tsp. chili powder
* 1 tsp. pepper
* 1 medium onion, chopped
What to do:
1. Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hrs.
2. Meanwhile in a saucepan combine ketchup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 min. stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 min., basting and turning often, until ribs are nicely glazed.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Meanwhile in a saucepan combine ketchup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 min. stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 min., basting and turning often, until ribs are nicely glazed.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Wine pairings:
Zinfandel
Nutritional information:
Calories: 790; Total Fat: 54g; Saturated Fat: 20g; Cholesterol: 175mg; Total Carbs: 36g; Fiber: 2g; Protein: 41g; Sodium: 1080mg;