Barbecued Pork Spare Ribs
|Pork spareribs||3 1⁄2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Unsalted butter/Margarine||2 Tablespoon|
|Yellow onion||1 Medium, finely chopped|
|Ketchup||1 Cup (16 tbs)|
|Orange juice||1 Cup (16 tbs) (Freshly Squeezed Preferred)|
|Cider vinegar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 1⁄2 Tablespoon|
|Garlic clove||1 Large, minced|
|Canned pork and beans||1 Pound (1 Can)|
|Frozen cut green beans||10 Ounce, thawed and drained (1 Package)|
|Molasses||1⁄4 Cup (4 tbs)|
|Prepared yellow mustard||3 Tablespoon|
Set a grill 6 inches above white-hot coals.
Divide the spareribs into 4 portions, place each on a square of heavy-duty foil large enough to enclose it, and sprinkle each with 2 tablespoons water.
Wrap tightly in the foil, sealing the edges.
Lay the packets on the grill and cook for 45 minutes, turning once and taking care not to pierce the foil.
Meanwhile, melt the butter in a small saucepan on the grill.
Add the onion and saute for 5 minutes or until limp.
Stir in the ketchup, orange juice, vinegar, sugar, 1 tablespoon of the Worcestershire sauce, and the garlic.
Bring to a simmer, then move the saucepan toward the edge of the grill.
Simmer, uncovered, stirring occasionally, for about 25 minutes.
Remove the packets from the grill, open, transfer the ribs directly onto the grill, and brush with the ketchup mixture.
Grill, turning and basting frequently, until tender and browned about 30 minutes more.
Meanwhile, mix the pork and beans, green beans, molasses, mustard, and remaining 1/2 tablespoon Worcestershire sauce in a medium-size saucepan, place on the grill, and bring to a simmer.
Cook, uncovered, stirring occasionally, for 10 minutes.
Arrange the ribs on a platter and spoon the bean mixture on top.