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Spareribs and Two Sauces
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Spareribs and Two Sauces
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 2 hours
Prep Time:
 40 minutes
Cook Method:
 roasted
Cook Temp:
 350 degrees F
Directions:
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1. Preheat oven to 350 degrees F. Spray roasting pan rack with cooking spray.
2. Place 2 racks of pork spareribs onto a rack over a large roasting pan. Sprinkle with salt and pepper. Cover tightly with aluminum foil.
3. Bake in oven for 1 1/2 hours. (This does most of the actual cooking.)
4. Remove ribs from oven and cool until they are easy to handle, approximately 10 minutes.
5. Preheat charcoal or outdoor gas grill. Grill 35 to 40 minutes, turning every 10 minutes and coating meat with the glaze or sauce of your choice.
6. Cut into four portions (about six ribs each) and serve.
7. If unable to grill outdoors, after baking ribs, remove foil and continue to bake, uncovered. Baste generously with sauce and pan juices every 10 minutes; turn after 20 minutes. Then broil ribs, meaty side up, 4 to 6 inches from the heat source until browned, about 3 minutes.

For Amazing Glaze, combine the following ingredients together; olive oil, yellow onion, garlic, thyme, dry red wine, ketchup, Heinz 57 sauce, brown sugar, sesame oil, chili powder, molasses, dried oregano, paprika, sage and Tabasco sauce; blend well. Baste on ribs every 10 minutes during grilling or roasting.


For Prune Sauce, use prunes, wine, orange peel, mustard, steak sauce and salt according to the following directions.
1. Put prunes in a small bowl. Pour wine over prunes and let soak for 1 hour.
2. In a food processor or blender, purée prunes with wine, then combine with orange peel.
3. Pour prune purée into a medium saucepan. Heat for about 3 minutes over medium heat, just until prunes are about to simmer.
4. Add mustard, steak sauce, and salt.
5. Cool. Use to baste ribs, or serve on the side with cold meats, game, hamburgers, or barbecued meats.

Source: Courtesy of Hannaford Fresh Magazine, January/February 2007
3 lb Pork spareribs, raw
1/2 tsp Sea salt
1/4 tsp Black pepper
1 cup Prunes, dried, pitted
1 cup Red wine
2 Tbs Fresh orange peel, grated
1 Tbs Dijon mustard
1 Tbs Steak sauce
1/4 tsp Salt
1 Tbs Olive oil
1 ea Small yellow onion, finely minced
6 ea Garlic clove, minced
2 tsp Dried thyme
2 cup Red wine, dry
1 1/2 cup Ketchup
3 Tbs Heinz 57 sauce
3 Tbs Packed brown sugar
2 1/2 Tbs Dark sesame oil
2 Tbs Eagle chili powder
1 Tbs Molasses
1 Tbs Dried oregano
1 Tbs Paprika
1 1/2 tsp Dried sage
1 1/2 tsp Tabasco pepper sauce


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