THIS RECIPE PROVES THAT PORK SPARERIBS DON’T necessarily have to be cooked on a grill over a wood or
charcoal fire—a good thing to know when the weather bureau is predicting torrential rain and you’ve promised guests barbecued ribs. Alas, the ribs won’t have that inimitable smoky flavor of the grill, but this complex sauce almost makes up for the loss. Some cooks defat the ribs (and reduce the baking time) by parboiling instead of roasting them, a procedure that, in my opinion, robs them of much of their flavor and defeats the whole purpose of barbecued ribs.
Makes 4 to 6 servings
INGREDIENTS
- 5 to 6 pounds meaty pork spareribs, cut into individual ribs
- Salt to taste
- 1 cup ketchup
- 1 cup molasses
- 2 medium onions, finely chopped
- Juice of 1 orange
- 3 tablespoons minced orange rind
- 2 tablespoons butter
- 2 tablespoons white vinegar
- 2 tablespoons peanut oil
- 2 garlic cloves, minced
- 5 cloves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon Tabasco sauce
- Freshly ground black pepper to taste
INSTRUCTIONS
- Arrange the ribs in a large pot, add enough water to cover, and bring to a boil, skimming any scum off the top. Reduce the heat to low, cover, and simmer the ribs till tender, about 1 1 ⁄2 hours.
- Meanwhile, preheat the oven to 350°F.
- In a large, heavy, stainless-steel or enameledm saucepan over moderate heat, heat the oil, add the onion and garlic, and cook, stirring, about 3 minutes. Add the remaining ingredients and stir till well blended. Bring the sauce to a simmer and cook, uncovered, stirring from time to time to prevent sticking, about 20 minutes. With a slotted spoon, transfer the ribs to a large, shallow baking dish, pour the sauce over the top, and bake till slightly browned, about 20 minutes.
- Turn the ribs over and bake, basting several times with the sauce, till the other sides are slightly browned and the meat is very tender, 15 to 20 minutes.
- Serve the ribs and sauce on a large, deep platter
