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Barbecued Spareribs

Country.Chef's picture
Ingredients
  Spareribs 8 Pound
  Whole cloves 4
  Onions 2 Medium
  Bay leaves 2
For peach barbecue sauce
  Chopped peeled peaches 2 Cup (32 tbs), thawed (Fresh Or Frozen)
  Condensed tomato soup 10 3⁄4 Ounce, undiluted (1 Can)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Packed brown sugar 1⁄2 Cup (8 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Ground mustard 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Salt 2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Garlic powder 1 Teaspoon
  Pepper 1⁄2 Teaspoon
Directions

Cut ribs into serving-size pieces; place in a large kettle and cover with water.
Insert cloves into onions; add to water with bay leaves.
Bring to a boil.
Reduce heat; cover and simmer for 30-45 minutes or until ribs are tender.
Meanwhile, combine sauce ingredients in a saucepan; bring to a boil over medium heat, stirring constantly.
Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Cool.
Process in a blender until smooth.
Drain ribs.
Grill over medium-hot heat for 15-20 minutes or until browned, turning once.
Brush generously with sauce.
Grill 10-15 minutes longer.
Heat any remaining sauce to serve with ribs if desired.

Recipe Summary

Method: 
Barbecue
Ingredient: 
Corn

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