Ron Scher's Ocean Ridge barbecue

Name: Ron Scher's Ocean Ridge barbecue
Yield: 3 quarts
Ingredients: 6 pounds spareribs or poultry, to serve eight to 10 people; 1 tablespoon dried orange or tangerine rind (available in Oriental markets); 2 tablespoons black peppercorns; 6 tablespoons salt, optional; 6 tablespoons sugar; 1 ½ tablespoons mild paprika; 12 bay leaves; 3 tablespoons black peppercorns; 2 tablespoons garlic powder; 3 tablespoons hot paprika; 3 tablespoons dry mustard; Salt to taste, if desired; 5 pounds meaty beef neck or shank bones; 1 tablespoon salt, optional; 1 ½ tablespoons dry mustard; 1 tablespoon garlic powder; ½ bay leaf, crumbled; 1 tablespoon chili powder; 1 ½ tablespoons strong paprika; 1 tablespoon Frank's Louisiana Hot Sauce (see note); 2 cups Worcestershire sauce; 1 cup cider vinegar; 1 cup corn, peanut or vegetable oil 32 cups cold water; 32 cups cold water

By Craig Claiborne and Pierre Franey

Published April 30, 1983

Total Time: 6 hours 30 minutes
Rating: (0)
Comments: Read comments

Featured in: VARIATIONS ON THE BARBECUE

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Ingredients

Yield:About three and one-half quarts

6 pounds spareribs or poultry, to serve eight to 10 people

THE SPICE RUB FOR SPARERIBS

1 tablespoon dried orange or tangerine rind (available in Oriental markets)
2 tablespoons black peppercorns
6 tablespoons salt, optional
6 tablespoons sugar
1 ½ tablespoons mild paprika

THE SPICE RUB FOR POULTRY

12 bay leaves
3 tablespoons black peppercorns
2 tablespoons garlic powder
3 tablespoons hot paprika
3 tablespoons dry mustard
Salt to taste, if desired

THE LIQUID MOP FOR SPARERIBS OR POULTRY

5 pounds meaty beef neck or shank bones
1 tablespoon salt, optional
1 ½ tablespoons dry mustard
1 tablespoon garlic powder
½ bay leaf, crumbled
1 tablespoon chili powder
1 ½ tablespoons strong paprika
1 tablespoon Frank's Louisiana Hot Sauce (see note)
2 cups Worcestershire sauce
1 cup cider vinegar
1 cup corn, peanut or vegetable oil 32 cups cold water
32 cups cold water

Ingredient Substitution Guide

Preparation

THE SPICE RUB FOR SPARERIBS:
1. Step 1
  Combine the orange or tangerine rind and peppercorns in the container of an electric blender, coffee mill or spice mill. Blend until thoroughly pulverized.
2. Step 2
  Add the salt, sugar and paprika, and blend thoroughly. Rub the spareribs with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
THE SPICE RUB FOR POULTRY:
1. Step 3
  Break the bay leaves lengthwise down the center, and remove and discard the tough, slender stem that runs top to bottom. Crumble the bay leaves and put the pieces into the container of an electric blender, coffee mill or spice mill. Pulverize as finely as possible. Add the peppercorns and blend thoroughly.
2. Step 4
  Add the garlic powder, paprika, mustard and salt, if desired, and blend well. Rub the poultry with this mixture about six hours before grilling. Let meat stand in a cool place until ready to grill.
THE LIQUID MOP FOR SPARERIBS OR POULTRY:
1. Step 5
  Put the bones in a kettle and add cold water to cover. Bring to a boil. Drain and run the bones under cold running water until chilled. Drain.
2. Step 6
  Return the bones to a clean kettle and add the salt, mustard, garlic powder, bay leaf, chili powder, paprika, hot sauce, Worcestershire sauce, vinegar, oil and water. Bring to a boil. Let simmer, uncovered, at least six hours, skimming the surface as necessary.
3. Step 7
  Strain the liquid. There should be about three and one-half quarts. If desired, the meat from the bones may be used for barbecued beef sandwiches. Discard the bones.