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Tart And Tangy Barbecued Pork Ribs

Posted on 10/11/2011 at 12:00:00 AM

1 4lb slab of spareribs
1 cup brown sugar
1 tbsp black pepper
1 tbsp salt
1 tsp paprika
1 tsp chili powder
2 tsp onion powder
2 tsp garlic powder
1 cup malt vinegar
2 tbsp stone ground mustard
1/2 cup ketchup
1 tbsp crushed red pepper (optional)

Remove the membrane from the back of the ribs. Combine half of the brown sugar with the black pepper, onion powder, garlic powder, salt, paprika and chili powder. Use this combination to rub the ribs thoroughly. Place ribs open, hot grill and allow both sides to sear thoroughly before adjusting heat. On a charcoal grill, you may simply close the lid to keep the fire down. On a gas grill, adjust to about 300 degrees. Let the ribs cook over medium to low heat for an hour, turning and adjusting as needed to keep them from charring. Combine the other half of the brown sugar with vinegar, mustard, ketchup and crushed red peppers. Start basting the meat with the ketchup and vinegar mixture at the hour mark using a paint brush or barbecue mop. Baste every 10 minutes. After half an hour remove ribs from grill and serve with the remainder of the sauce on the side. One slab should serve 3 to 4 people.