However, because pork today tends to be leaner than in the past, it can be very tricky to barbecue pork ribs without drying them out. The key to this recipe is the use of indirect heat to cook the ribs slowly.
This recipe, when served with a tasty side such as potato salad is sure to be a warm-weather favourite. In addition, the barbecue sauce recipe is flavoured with hoisin sauce, which lends a deep smokey flavour to the sauce without adding unnecessary calories, and it is low in sugar, making it a healthier option.
Perfect Barbecue Spareribs
Ingredients
For the barbecue sauce:
- 3/4 cup ketchup
- 1 tbsp chili powder
- 1 tbsp cider vinegar
- 1 tbsp canola oil
- 1 tbsp hoisin sauce
- 1 tsp onion powder
- 1 tsp dry mustard
- 1/2 tsp Worcestershire sauce
- 1 clove garlic, minced
- Combine all the ingredients in a saucepan.
- Over medium high heat, bring to a boil.
- Remove from heat and let cool.
To prepare the ribs:
- 2 lbs. pork side ribs
Grilling Instructions
- Generously season ribs with freshly cracked black pepper and coarse salt.
- Brush the grill lightly with vegetable oil to prevent sticking.
- Preheat grill by turning both burners on high.
- Once grill is preheated, turn one burner off, and reduce the heat of the other burner to medium.
- Place meat over the burner that is turned off. Keep the grill lid closed as much as possible. Turning the ribs at this stage is unnecessary as the heat is indirect.
- Monitor the heat of the grill to ensure that it remains at medium high (400-500 degrees Fahrenheit)
- Cook the ribs for about 15 minutes.
- Apply 1/2 of the cooled barbecue sauce to both sides of the ribs.
- Cook for an additional 15 minutes.
- Brush the remaining barbecue sauce over both sides and let cook for an additional 10 minutes.
A rib-rack accessory may be used on the grill, but is not necessary. Ribs may be stacked upright against one another, or laid flat in order to create a restaurant-style grid pattern. There is no need to boil the fat out of the ribs, because the indirect cooking method eliminates the risk of flare-ups. Slowly cooked, the ribs will be moist and flavourful, and because it is applied later in the cooking process, there is no worry that the barbecue sauce will burn. Baked potatoes or other vegetables may be cooked on the live burner for a delicious and easy summer meal.
Carrie Prefontaine - Carrie (Runstedler) Prefontaine completed her Ph.D. in English Literature in 2006. Her dissertation examined the works of the British ...
