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Tom's Personal Smoker and Grilling
Barbeque Web Page
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For the sauce:
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1/4 |
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cup vegetable oil |
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1 |
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large red onion, chopped |
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3 |
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cloves garlic, finely chopped |
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1 |
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cup tomato purée |
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4 |
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tomatoes, peeled and chopped |
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1/2 |
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cup orange juice |
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5 |
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tablespoons vinegar |
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2 |
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tablespoons packed brown sugar |
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2 |
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tablespoons prepared spicy brown mustard |
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1 |
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tablespoon molasses |
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1/2 |
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tablespoon paprika |
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1/2 |
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tablespoon pepper |
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1/2 |
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tablespoon salt |
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1 |
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teaspoon chili powder |
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3 to 4 |
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slabs pork spareribs, about 2 pounds each |
To make the sauce: In a saucepan or large skillet heat oil. Add onion and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.
Place ribs in a jumbo resealable plastic bag. For each slab of ribs, pour 1/2 cup sauce over ribs; spread to coat. Close bag and marinate in refrigerator overnight. Reserve remaining sauce.
Remove ribs from bag; discard used sauce. Place ribs in center of cooking grate. Grill 1 to 1-1/2 hours or until tender. Brush with some of reserved sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with heated remaining sauce.
Makes 8 to 10 servings.
Please feel free to e-mail me at: TomThomasFL@hotmail.com with articles, tips, etc. Check back with this site often as I will update it as often as I can. Enjoy the web site!
