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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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