Grilled Pork Spareribs With Soda Bottle Barbecue Sauce Food

GRILLED SPARERIBS WITH CHERRY COLA GLAZE

Steps:

• Boil flat cherry soda in heavy large saucepan over medium-high heat until reduced to 1 1/2 cups, takes about 45 minutes. Stir in next 5 ingredients. Reduce heat to medium and then simmer and stir occasionally until mixture is reduced to 2 1/2 cups, about 35 minutes. Transfer this glaze to a large bowl for coating ribs, or if making ahead, transfer to a seal-able container.
• Position oven racks in top and bottom thirds of oven, preheat to 325 degrees F. Sprinkle and rub ribs with salt and pepper. Wrap each rib rack tightly in foil, into a sealed packet. Divide foil packets between 2 rimmed baking sheets. Bake one set on top and the other on the bottom rack of oven until ribs are very tender, switching positions of baking sheets after one hour, half way through. Bake for another hour. Cool ribs slightly until you can handle the foil, pour off any fat.
• Prepare barbecue (medium-low heat). Cut each rib between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

SO EASY GRILLED PORK SIDE RIBS

Steps:

• The day before; cut the ribs into serving-size pieces.
• Place the ribs in a large pot of salted water with sliced onions; bring to a simmer; boil for about 35-45 minutes, or until tender; drain the ribs and place in a large bowl or container to cool.
• When cooled enough to refrigerate, cover with the V-H honey garlic sauce and refrigerate overnight.
• Remove the ribs from from the container and save any marinade.
• When ready to barbecue, heat grill to medium heat.
• Sprinkle the ribs with seasoning salt and pepper.
• Grill to desired tenderness, turning often and basting with reserved marinade (the ribs will not take long to cook!).
• Delicious!

BARBECUE RECIPES GRILLED PORK SPARERIBS

Steps:

• Cut ribs into serving pieces, allowing about 3/4 lb. per serving.
• Brown ribs over hot coals or in heavy skillet on your kitchen range.
• Mix together remainder of ingredients. Pour over ribs and allow to stand for 24 hours.
• Remove ribs from sauce, retaining sauce for basting.
• Either thread ribs, accordian style, on a spit or lay them on the grill. Either way, a drip pan or foil should be placed on coals to prevent flare-ups from the fat drippings.
• Baste with barbecue sauce and cook long and slowly, about 1-1/2 hours.
• Ribs can also be marinated before cooking and the marinade used as a basting sauce.
• After ribs are cook, pour on remaining sauce and serve.
• To save time and insure moistness, parboil ribs before grilling, by cooking in boiling water for 5-10 minutes.

DAD'S FAMOUS BARBECUE PORK RIBS

Steps:

• PREHEAT oven to 300°F.
• COMBINE the RUB ingredients in a small bowl.
• RUB mixture evenly over ribs (save any spare seasoning rub for another use).
• POUR one inch of apple juice (or water) into a roasting pan; WRAP ribs with foil and place into pan, foil-seam up; PLACE foil-wrapped ribs into roasting pan; BAKE between 2 1/4 - 2 1/2 hours (replenish liquid in pan as needed).
• MEANWHILE prepare Recipe #436708: WHISK all of the SAUCE ingredients together in a medium saucepan: One 7 oz. jar Dynasty brand plum sauce, 6 tablespoons tomato paste, 1/4 cup Apipharm brand Thyme and Wild Flower honey, 1/4 cup A-1 steak sauce, 1/4 cup white vinegar, 2 tablespoons Frank's buffalo wing sauce, 2 tablespoons fresh lime juice, 1 tablespoon pineapple juice, 1 1/2 teaspoons mesquite liquid smoke flavoring, 1 teaspoon fresh lemon juice, 1 teaspoon fresh orange juice, 1 teaspoon Lea & Perrin's Worcestershire sauce, 1/2 teaspoon garlic salt, 1/2 teaspoon onion salt, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, 1/4 teaspoon ground ginger, 1/4 teaspoon ground mustard; SIMMER sauce over low heat for 30 minutes, whisking occasionally; REMOVE from heat.
• REMOVE baked ribs from oven and pour off the fat.
• BASTE all sides of ribs with the SAUCE (Funnel extra untouched sauce into a plastic squeeze bottle or Ball canning jar then store refrigerated and capped).
• BARBECUE/GRILLING METHOD: PREHEAT grill to medium heat; SET grate four inches above coals/heat source; BRUSH grill grate with vegetable oil; PLACE ribs on grill; BASTE ribs with sauce occasionally; TURN ribs as needed; REMOVE ribs from grill when the sauce caramelizes and edges are lightly charred, without overcooking (about 15 minutes, or just slightly longer).
• BAKING METHOD: Preheat oven temp to 450°F Bake ribs unwrapped, top side down, for 8-10 minutes. SLIDE oven rack out carefully using oven mitts; TURN ribs over carefully with tongs; BASTE the top again with sauce; BAKE for a remainder of 8-10 minutes or until the sauce caramelizes and edges are lightly charred, without overcooking; ALLOW ribs to cool 10 minutes before serving.
• SERVE and ENJOY!

GRILLED PORK SPARERIBS WITH SODA BOTTLE BARBECUE SAUCE

Steps:

• Mix salt, brown sugar, black pepper, granulated garlic, paprika, and cayenne in a small bowl.
• Place spareribs on a rimmed baking sheet; pat dry with paper towels. Using a paring knife, remove silver skin from underside. (It should come off in a single sheet; start to separate it with the tip of your knife, then pull away with your hand. Removing the silver skin allows the dry rub and barbecue sauce to penetrate the meat; if you purchased ribs from a butcher, the silver skin may have already been removed.) Sprinkle dry rub all over ribs, patting to adhere. Using your hands, spread a thin layer of barbecue sauce all over ribs. Wrap in foil and chill at least 2 hours and up to 1 day.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); oil grate. Strive to maintain a grill temperature between 280°F and 300°F. Place foil-wrapped ribs, bone side up, on grate over indirect heat. Cover and grill 30 minutes. Uncover grill and turn ribs over. Cover and grill until a meat thermometer inserted into the thickest part of ribs registers 145°F-160°F (peel back foil as needed to check), 20-30 minutes.
• Unwrap ribs and brush on both sides with more barbecue sauce. Grill, bone side up, uncovered, until sauce darkens and meat very tender and falling off the bones, 10-12 minutes. Using large tongs, carefully transfer ribs to a cutting board. Let rest 5-7 minutes before cutting between bones into individual ribs.
• Serve ribs with remaining barbecue sauce on the side.