Finger-licking spareribs with Texas-style sauce

Whether for watching the big game or up at the cottage for a summertime barbecue, these tender spareribs with Texas-style sauce will have guests begging you for the delicious recipe.

Finger-licking spareribs with Texas-style sauce

Total preparation time: 30 minutes
Total cooking time: 90 minutes
Serves: 6

Spareribs

You'll need to prepare this recipe in two parts: the ribs and sauce.

Ingredients

  • 2.5 kg (5 lb.) pork spareribs in slab of 6-8 ribs
  • 710 ml (3 c.) Texas-style barbecue sauce (below)

Cooking instructions

  1. Place the ribs in a large self-sealing bag, glass baking dish, or non-reactive bowl. Pour 500 ml (two cups) of the barbecue sauce over the ribs, cover and refrigerate overnight.
  2. On a covered kettle-style grill, following the manufacturer's directions, prepare the coals for the indirect method of cooking. Add the ribs and cook for about 1 1/2 hours, basting frequently with the marinating sauce.
  3. In a small saucepan over low heat, warm the reserved barbecue sauce and serve on the side with the ribs.

Texas-style barbecue sauce

Makes: about 3 cups

Obviously, you'll need to make the sauce first because the ribs should be marinated in it overnight. And although this sauce is meant for spareribs, this tangy taste of the Lone Star State can also be used on chicken or anything else you'd like to make on the barbecue.

Ingredients 

  • 375 ml (1 1/2 c.) ketchup
  • 250 ml (1 c.) cider vinegar
  • 150 ml (2/3 c.) peanut or safflower oil
  • 75 ml (1/3 c.) Worcestershire sauce
  • 125 g (1/2 c.) firmly packed dark brown sugar
  • 45 ml (3 tbsp.) mild yellow mustard
  • 2 ml (1/2 tsp.) freshly ground black pepper
  • Juice of 1 large lemon
  • One or two fresh red chili peppers, minced (optional); wear gloves when handling

Cooking instructions 

  1. In a medium saucepan over moderate heat, combine the ingredients.
  2. Bring the mixture to a boil. Immediately reduce the heat to low, cover and simmer until the sugar has completely dissolved and the sauce has thickened slightly, about 20 minutes later.
  3. Allow the sauce to cool completely before marinating the ribs.

Cook's tip

One-minute substitute for brown sugar
If a recipe calls for 125 grams (1/2 cup) of brown sugar and you don't have any on hand, stir 15 ml (one tablespoon) of molasses into 125 grams (1/2 cup) of regular granulated sugar.

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