INGREDIENTS:
| 4 pounds spareribs 1/2 cup catsup 1 tbsp. brown sugar 1 tbsp. soy sauce 1 tsp. salt 1 tsp. garlic powder | 1/2 cup pineapple juice or apple juice 3 tbsp. vinegar or lime juice 1 tsp. dry mustard (or 1 tbsp. prepared mustard) 1/2 tsp. ground pepper |
DIRECTION:
- The secret in making juicy spareribs is to precook them before barbequing. Cut ribs into 1-rib pieces, place in a large saucepan, add enough water to cover, do not add spices to the water, parboil ribs for 30 minutes
- In a small bowl, combine the rest of the ingredients for marinade. Remove ribs from water and drain. Place on a roasting pan large enough for all ribs. Brush the ribs on both sides with the marinade. Place ribs on a rack to drain.
- Set a well greased grill on medium heat, grill ribs about 5” about heat, for about 15 minutes on one side, basting with leftover marinade before turning them over to cook the other side. Grill 10 minutes more.
- Spareribs may also be frilled in the middle rack of a 350ºF oven, basting every 15 minutes, for an hour. Or brush ribs with marinade, wrap in heavy duty foil, seal ends, road an hour in a 350ºF oven, uncover last 30 minutes.
Preparation and cooking time: 1 hour and 30 minutes.
Serves: 4 – 6
