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:

5 pounds Pork spareribs, up to 6

3 tablespoons Peanut oil

2 Garlic cloves, minced

1 medium Onion, minced

2/3 cup Tomato catsup

1/2 cup Cider vinegar

1/4 cup Worcestershire sauce

2 tablespoons Fresh lemon juice

2 teaspoons Dry mustard

1 teaspoon Ground ginger

1 1/4 teaspoons Salt

1/4 cup Honey

2 tablespoons Brown sugar

Equipment:

spatula

grill

sauce pan

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:

Quickview
1224k Calories
59g Protein
95g Total Fat
27g Carbs
28% Health Score
Limit These
Calories
1224k
61%

Fat
95g
147%

  Saturated Fat
29g
186%

Carbohydrates
27g
9%

  Sugar
23g
26%

Cholesterol
302mg
101%

Sodium
1148mg
50%

Get Enough Of These
Protein
59g
119%

Selenium
85µg
122%

Vitamin B6
2mg
113%

Vitamin B3
18mg
91%

Vitamin B1
1mg
82%

Zinc
9mg
65%

Vitamin B2
1mg
60%

Vitamin D
8µg
58%

Phosphorus
562mg
56%

Potassium
1162mg
33%

Iron
4mg
25%

Vitamin B5
2mg
24%

Vitamin B12
1µg
24%

Vitamin E
2mg
20%

Copper
0.39mg
19%

Magnesium
73mg
18%

Manganese
0.3mg
15%

Calcium
87mg
9%

Vitamin C
6mg
8%

Vitamin A
146IU
3%

Fiber
0.58g
2%

Folate
9µg
2%

covered percent of daily need
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