about 1 year ago
Unlike some barbecue sauce recipes that start with ketchup, this one goes ones step further back and starts with tomato puree. You could also start with tomato sauce, and cook it down a bit more to thicken it, if you don't have puree on hand.
This recipe makes plenty for several racks of ribs, with extra to pass at the table. Or use it on chicken, beef, or whatever else you like.
Makes 1 rack of ribs, plus extra sauce
- 1 rack spareribs
- Salt, to taste
- Pepper, to taste
- 1 10.75-ounce can tomato puree
- 1/4 cup brown sugar
- 1/4 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon allspice
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground ginger
At least 30 minutes before cooking, remove the ribs from the refrigerator and season with salt and pepper.
Meanwhile, make the barbecue sauce. Combine all the remaining ingredients in a saucepan and heat, stirring as needed, until the sugar is dissolved and the mixture comes to a boil. Take it off the heat and set aside to cool, then refrigerate if you won't be using it soon. You can make the sauce a day ahead, if you like.
Cook the ribs briefly on direct heat on the grill, just to brown it, then move it off the heat to cook on indirect heat. If you have a gas grill, turn the heat to low. Cover the grill and cook until the ribs are tender - depending on how meaty the ribs are, how low the heat is, and how tender you like them, this can be as little as an hour or up to two - or more.
About 15 minutes before the ribs are done, transfer some of the sauce to a small bowl and use that to baste the ribs. Baste again after about 10 minutes.
Remove the ribs from the grill and serve with the reserved sauce.
- 3888 calories
- 304g total fat
- 98g saturated fat
- 1038mg cholesterol
- 2869mg sodium
- 72g carbohydrate (4g dietary fiber, 62g sugar)
- 203g protein