PrintMarinated Barbecued Spareribs
6 – 7 pounds of pork spareribs or 2 slabs
1 cup chili sauce
½ cup fresh lime juice
½ cup fresh lemon juice
¼ cup soy sauce
¼ cup catsup
2 tablespoons German coarse ground mustard
1 tablespoon balsamic vinegar
2 teaspoons grated ginger root
Arrange spareribs meat side up on plastic wrap. Spread with mixture of chili sauce, lime juice, lemon juice, soy sauce, catsup, mustard, balsamic vinegar, and ginger root. Pierce meat between each rib with a small knife, allowing sauce to penetrate. Wrap securely. Marinate in refrigerator for 8 hours or longer. Unwrap spareribs; scrape excess marinade into bowl. Arrange spareribs meat side up on grill rack. Grill over medium-hot coals for 1¼ hours or until cooked through, turning and basting with marinade every 15 minutes.
Issue: September 2010
