Grilled Spareribs With Birmingham Bbq Sauce

If you want to add more gluten free and dairy free recipes to your recipe box, Grilled Spareribs With Birmingham Bbq Sauce might be a recipe you should try. This main course has 1224 calories, 59g of protein, and 96g of fat per serving. This recipe serves 6 and costs $3.16 per serving. This recipe from Foodista requires catsup, salt, honey, and brown sugar. 15 people were glad they tried this recipe. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 79%, this dish is solid. Similar recipes are Grilled BBQ Chicken Pizza, with Cherry Chipotle BBQ Sauce, Sweet Mesquite BBQ Spareribs, and Fall-Off-The-Bone Oven BBQ Pork Spareribs.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Trim the ribs, including fat and membrane, leaving the rack of ribs whole and at room temperature. Combine all other ingredients except the honey and brown sugar. Lay ribs flat in a glass or ceramic dish and pour marinade over them. Allow to marinate at least 4 hours; better still, refrigerate overnight for maximum flavor. Bring to room temperature before grilling. Remove ribs from marinade. Scrape marinade from ribs with a rubber spatula and reserve. Grill ribs over a slow fire for about 40 minutes, turning frequently; fire should not flare up and burn them. Place reserved marinade in a saucepan and add sugar and honey. Heat only until the sugar is dissolved. Brush on ribs and continue grilling about 20 minutes more, basting as often as necessary to keep ribs moist. Slice ribs just before serving. To serve, put 2 to 3 tablespoons of sauce on a plate and lay 2 or 3 ribs on top. NOTES : Jack Burson, a friend from Birmingham, Alabama, has told me that his hometown offers some of the best barbecue he has eaten. Now that he's a neighbor in New York, we cook together frequently. Here is our version of one of the best-ever barbecue sauces.

 

Step by step:

1. Trim the ribs, including fat and membrane, leaving the rack of ribs whole and at room temperature.

2. Combine all other ingredients except the honey and brown sugar. Lay ribs flat in a glass or ceramic dish and pour marinade over them. Allow to marinate at least 4 hours; better still, refrigerate overnight for maximum flavor. Bring to room temperature before grilling.

3. Remove ribs from marinade. Scrape marinade from ribs with a rubber spatula and reserve. Grill ribs over a slow fire for about 40 minutes, turning frequently; fire should not flare up and burn them.

4. Place reserved marinade in a saucepan and add sugar and honey.

5. Heat only until the sugar is dissolved.

6. Brush on ribs and continue grilling about 20 minutes more, basting as often as necessary to keep ribs moist.

7. Slice ribs just before serving. To serve, put 2 to 3 tablespoons of sauce on a plate and lay 2 or 3 ribs on top.

8. NOTES : Jack Burson, a friend from Birmingham, Alabama, has told me that his hometown offers some of the best barbecue he has eaten. Now that he's a neighbor in New York, we cook together frequently. Here is our version of one of the best-ever barbecue sauces.

Nutrition Information:

covered percent of daily need