Categories: Pork- Main Dish

Ingredients

• 6 lb. pork spare ribs, in 2 racks
• salt and freshly ground black pepper
• 1/4 tsp. cayenne pepper
• 1/4 cup honey
• Barbecue Sauce:
• 1 Tbsp. vegetable oil
• 1 small yellow onion, minced
• 1 cup tomato puree
• 3 Tbsp. Dijon mustard
• 1/4 cup fresh lemon juice
• 1/4 cup firmly packed brown sugar (or honey)
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. hot-pepper sauce
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 1/4 cup water
• salt and ground pepper

Directions

1. Preheat oven to 350 degrees.

2. Arrange spareribs in a single layer on a baking sheet. Season on all sides with and black pepper. Cover with foil and bake until tender, 1 1/4 to 1 1/2 hours.

3. Prepare a fire in a charcoal grill. While the coals are heating, prepare the barbecue sauce, adding the cayenne pepper with the allspice and substituting the honey for brown sugar.

4. In a saucepan over medium heat, warm the oil. Add the onion and saute until soft, about 10 minutes. Add the tomato puree, mustard, lemon juice, brown sugar, Worcestershire sauce, hot-pepper sauce, allspice, ginger, water, and salt and pepper to taste. Stir well.

5. Bring to a boil, reduce the heat to low, and simmer slowly, uncovered, until the sauce thickens, 5 to 10 minutes.

6. Remove from heat and let cool. Use immediately, or cover and refrigerate for up to 4 days or freeze for up to 4 months.

7. makes 2 cups

8. Remove ribs from oven and discard the foil. Place the ribs on the grill rack about 5 inches from the fire and brush with half of the barbecue sauce. Partially cover the grill and cook ribs for 5 to 10 minutes.

9. Turn the ribs and baste them with additional sauce. Re-cover the grill partially and continue to cook until golden brown, 5 to 10 minutes longer.

10. Transfer the ribs to a cutting board and cut between the ribs into individual pieces. Serve immediately.

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