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Lone Star Barbecue Spare Ribs
4
pounds beef or pork spareribs
Olive oil
Salt and freshly ground black pepper
4
tablespoons Butter
1
Medium onion, chopped
5
2
1
¼
2
Garlic cloves, minced or put through a garlic press
Large, ripe tomatoes, chopped
6−ounce can Tomato paste
teaspoon Tabasco sauce
teaspoons Worcestershire sauce
cup Brown sugar
½
1
heaping tablespoon Dijon mustard
Salt to taste
Cayenne pepper to taste
½
cup Red wine (not the cooking variety)
Juice of 1 lemon
You ll be grilling the ribs for about an hour and a half, saucing them
during the last 30 minutes. This sauce contains brown sugar and other
ingredients that will flame up, so indirect grilling is called for. Start
your charcoal or wood or whatever. Rub the slab of ribs all over with the
olive oil, sprinkle liberally with salt and pepper, and rub it in. Cover and
set aside.
Start your sauce: In a large skillet over medium heat, melt the butter. When
it begins to bubble, add the onion and garlic and saut until translucent,
about 3 minutes. Add all remaining ingredients, stir and turn heat to
medium−low. Cook for 20 to 30 minutes until mixture is somewhat reduced and
thickened. Taste the sauce and adjust the seasonings, if you think it
necessary.
When your grill is ready, put the ribs, fat side down, in the center of the
grill. Make sure that the drippings won t drip directly onto the coals.
Cover the grill and open the vents enough to make sure there s air flow.
Grill the ribs for 1 hour, turning every 15 minutes.
If you need to build up your fire again, add more coals at this point.
Remove the ribs while you re doing this and give them a good basting on both
sides with the sauce. Return the ribs to the grill and cook them for another
half hour, basting and turning them every 10 minutes. Serves 4 to 6,
depending upon appetites.
Lone Star Barbecue Spare Ribs
57
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