Pork Spareribs with Delectable Barbecue Sauce


For sumptuous ribs made fast, make the sauce a few days ahead of time. Marinating the ribs in sauce the night before makes them that much more tender.

For the sauce: 1/4 cup vegetable oil
1 large red onion, chopped
3 cloves garlic, finely chopped
1 cup tomato purée
4 tomatoes, peeled and chopped
1/2 cup orange juice
5 tablespoons vinegar
2 tablespoons packed brown sugar
2 tablespoons prepared spicy brown mustard
1 tablespoon molasses
1/2 tablespoon paprika
1/2 tablespoon pepper
1/2 tablespoon salt
1 teaspoon chili powder
3 to 4 slabs pork spareribs, about 2 pounds each

To make the sauce:
In a saucepan or large skillet heat oil. Add onion and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Place ribs in a jumbo resealable plastic bag. For each slab of ribs, pour 1/2 cup sauce over ribs; spread to coat. Close bag and marinate in refrigerator overnight. Reserve remaining sauce.

Remove ribs from bag; discard used sauce. Place ribs in center of cooking grate. Grill 1 to 1-1/2 hours or until tender. Brush with some of reserved sauce during last 20 minutes of grilling time. Cut into 2- or 3-rib portions. Serve with heated remaining sauce.

Makes 8 to 10 servings.


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