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Barbequed Spareribs
Start this recipe a couple of hours before you plan to barbeque. You'll need a
very large grill to cook more than one slab of spareribs at a time. Or cook them
in the oven for an hour at 300º, covered with foil, and finish them on the grill
basting with barbeque sauce.
Ingredients
Serves 4-5
2 slabs spareribs (4 1/2 pounds)
2 cloves garlic, crushed
Coarse salt
and pepper
1 cup of your favorite barbeque sauce
Equipment
Charcoal briquettes
1 rectangular aluminum pan (to catch the
grease)
1. If there is a white membrane on the back of the ribs, pull it off or ask
your butcher to do it. Rub both sides with garlic. Sprinkle with a little salt
(prepared sauces have a lot of salt already) and pepper. Refrigerate for a
couple of hours covered loosely with foil.
2. Build a large charcoal fire.
When the coals are quite hot (you'll know when it's ready when you have to pull
your hand away after a couple of seconds), divide them down the middle and place
the aluminum pan in between. Add a few more pieces of fresh charcoal to each
side. Place grill on top.
3. Place ribs over pan, cover with the vent open,
and cook for 1/2 hour. Turn the ribs over, cover, and continue to cook for
another 1/2 hour.
4. Set ribs aside and remove aluminum pan. Spread the coals
out. Replace grill. Return ribs and start basting both sides with sauce, cooking
each side for several minutes before basting and turning again. Repeat this
basting step at least 5 times. This will take another 25 minutes or so.
5.
Remove ribs from the grill and cut between the ribs to serve.
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