|Unflavored yogurt||1 Cup (16 tbs)|
|Grated orange peel||1 Teaspoon|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Crushed dried hot red chilies||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Parsley||1⁄4 Cup (4 tbs)|
|Catsup||1⁄4 Cup (4 tbs)|
|Pork spareribs||4 Pound, trimmed of excess fat|
In a blender or food processor, combine yogurt, orange peel, lemon peel, orange juice, lemon juice, crushed chilies, chili powder, cumin, garlic, parsley, and catsup.
Whirl until smoothly pureed.
Place ribs in a large, heavy plastic bag; pour in yogurt mixture, then seal bag and rotate to coat meat with marinade.
Set bag in a pan and chill 3 hours or until next day, turning bag over occasionally.
In a barbecue with a lid, ignite 50 charcoal briquets on firegrate.
When briquets are lightly covered with gray ash, about 30 minutes, push half the coals to each side of the grate; add 5 briquets to each side.
Place a metal drip pan or foil in the center of the grate and set cooking grill 4 to 6 inches above coals.
Lift meat from marinade and drain briefly.
Place ribs, meatiest side up, on grill directly above drip pan.
Cover barbecue and close dampers about halfway, to maintain low heat.
Cook ribs, brushing with marinade and turning occasionally, for 45 minutes.
Stir honey into remaining marinade; brush onto ribs.
Continue to cook ribs, covered, brushing with honey mixture until all is used and meat at bone in a thick section is no longer pink (cut to test), 15 to 20 minutes longer.
Cut ribs apart.