Grilled Spare Ribs With Barbecue Sauce Recipe #374922
marthastewart.com
by scarley
3 hours | 20 min prep
SERVES 6
- 2 pork spare rib racks (2 1/2 pounds each)
- 2 tablespoons chili powder
- coarse salt and pepper
- 1 tablespoon butter
- 1/2 small onion, grated
- 2 garlic cloves, minced
- 1 1/2 cups ketchup
- 1/3 cup cider vinegar
- 2 tablespoons worcestershire sauce
- 1/4 teaspoon cayenne pepper
- chopped chipotle chile in adobo, and
- 1/2 teaspoon ground cumin
- oil, for grates
- Preheat oven to 400 degrees. Season ribs with chili powder, salt, and pepper. Stack slabs on a double layer of aluminum foil; wrap tightly. Place on a rimmed baking sheet. Cook until meat is fork-tender, 1 1/2 to 2 hours.
- Meanwhile, make barbecue sauce: In a medium saucepan, melt butter over medium heat. Add onion and garlic; season with salt and pepper. Cook until soft, 2 to 3 minutes. Add ketchup, vinegar, Worcestershire, cayenne, and desired variation (see ingredients above). Bring to a simmer. Cook, stirring occasionally, until slightly thick, about 5 minutes. Set aside.
- Heat grill to medium-high; lightly oil grates. Carefully remove ribs from foil, pouring off any accumulated liquid. Brush ribs generously with sauce; grill until charred, 2 to 3 minutes per side. Serve with extra sauce, if desired.
- Helpful Hint.
- The base of our three sauces is made with ketchup, vinegar, onion, garlic, and cayenne. Add one of the variations for a sweet, spicy, or smoky sauce.
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5 stars