Ingredients:
1 c. ketchup
1 c. beer
6 Tbsp. packed light brown sugar
1/4 c. hoisin sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. rice vinegar
3 tsp. garlic powder
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. salt
1/2 tsp. pepper
2 slabs pork spare ribs, 3 lbs. each
Directions:
Prepare grill for indirect-heat cooking. In pot, combine ketchup, beer, 3 Tbsp. sugar, hoisin sauce, Worcestershire sauce, vinegar and garlic powder. Over medium-high heat, bring to a boil. Reduce heat to medium; cook, stirring occasionally, until thickened, 15 minutes.
Combine ginger, cinnamon, salt and pepper with remaining 3 Tbsp. brown sugar and 2 tsp. garlic powder. Rub over both sides of ribs. Place ribs, meaty side down, on grill. Cover; cook 15 minutes. Turn ribs over. Cover; cook until tender, about 2 hours, brushing with 1 c. sauce several times during the last 20 minutes. Serve with remaining sauce.
No grill method: Preheat oven to 325 degrees. Line large jellyroll pan with foil. Place ribs on pan; rub both sides with spice mixture. Roast until tender, about 2 hours, brushing with 1 c. sauce several times during the last 20 minutes. Preheat broiler. Broil until browned, about 3 minutes.
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