Grilled Pork Spare Ribs With Ponzu Sauce Recipe 465

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GRILLED SPARE RIBS WITH BARBECUE SAUCE



Grilled Spare Ribs With Barbecue Sauce image

Make and share this Grilled Spare Ribs With Barbecue Sauce recipe from Food.com.

Provided by scarley

Categories     Pork

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 94.4, Fat 2.6, SaturatedFat 1.3, Cholesterol 5.1, Sodium 764.1, Carbohydrate 18.7, Fiber 1.2, Sugar 14.7, Protein 1.5

GRILLED PORK SPARE RIBS WITH PONZU SAUCE RECIPE - (4.6/5)



Grilled Pork Spare Ribs with Ponzu Sauce Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 12

5 lb (2.27 kg) pork ribs, cut between each rib
1 tablespoon cornstarch
1 tablespoon water
1 cup soy sauce
1 cup brown sugar
Grated zest and juice of 1 lemon
Grated zest and juice of 1 lime
Grated zest of 1 orange
2 tablespoons harissa
1/2 teaspoon ground cinnamon
1/4 cup Chopped unsalted cashews
Orange wedges for garnishing

Steps:

  • Place the ribs in a large saucepan and cover with cold water. Bring to a boil, reduce the heat and simmer gently for about 1 hour. Drain and let cool. In a bowl, combine the cornstarch and water. Set aside. In a small saucepan, combine the soy sauce, brown sugar, lemon and lime zest, harissa and cinammon. Bring to a boil, reduce the heat and simmer, stirring frequently, until syrupy, about 5 minutes. Add the cornstarch mixture and bring to a boil while whisking. Let cool. Preheat the grill, setting the burners to high. Place the ribs on a serving platter and sprinkle with cashews. Garnish with orange wedges. Serves 8 as a main dish or 16 as an appetizer

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