Spareribs

Recipe from Brother's Bar-B-Q

Adapted by Molly O’Neill

Published May 21, 1991

Total Time
5 hours 30 minutes
Rating
3(28)
Comments
Read comments

—Molly O'Neill

Featured in: New York Has One True Barbecue And Here Are All Eight of Them

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

FOR THE PIG SAUCE

  • 1 quart white vinegar

  • 2 tablespoons crushed red pepper

  • 2 tablespoons freshly ground black pepper

  • 2 tablespoons salt

  • 2 garlic cloves, chopped

FOR THE MEAT

  • 1 slab, 2 ½ to 3 pounds, pork spareribs

FOR THE BLUEGRASS BOURBON SAUCE

  • ¾ cup barbecue sauce

  • 2 tablespoons marmalade or other fruit preserves

  • 1 tablespoon bourbon

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

33 grams carbs; 249 milligrams cholesterol; 1052 calories; 27 grams monosaturated fat; 13 grams polyunsaturated fat; 24 grams saturated fat; 74 grams fat; 1 gram trans fat; 2 grams fiber; 1449 milligrams sodium; 50 grams protein; 23 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    To prepare the pig sauce, combine all ingredients in a medium-size bowl. Marinate ribs for 2 hours in a shallow glass, ceramic or stainless-steel pan. Remove ribs from sauce and let drain.

  2. Step 2

    To prepare the bourbon sauce, mix together the barbecue sauce, marmalade and bourbon in a small bowl.

  3. Step 3

    Prepare grill (or ideally a smoker, at 170 degrees). Place spareribs on the rack. Cover and cook 3 to 3 ½ hours, until tender. Smother with bluegrass bourbon sauce and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
28 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Nick

Really disappointing, the pig sauce (followed as prescribed) way too vinegary. The only thing I learned is that you can enhance store-bought BBQ sauce with preserve (crabapple) and cheap bourbon.

Nick

Not recommended, too vinegary. The only upside is learning you can improve store-bought bbq sauce with preserve (crabapple) and cheap bourbon.

Private comments are only visible to you.

Credits

Adapted from Brother's Bar-B-Q

Recipe Tags

or to save this recipe.