Summary

Grilled Spareribs With Birmingham Bbq Sauce is a gluten free and dairy free main course. This recipe makes 6 servings with 1224 calories, 59g of protein, and 96g of fat each. For $3.16 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. 15 people have made this recipe and would make it again. If you have brown sugar, peanut oil, mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. If you like this recipe, you might also like recipes such as Grilled BBQ Chicken Pizza, with Cherry Chipotle BBQ Sauce, Sweet Mesquite BBQ Spareribs, and Fall-Off-The-Bone Oven BBQ Pork Spareribs.

Instructions

Trim the ribs, including fat and membrane, leaving the rack of ribs whole and at room temperature. Combine all other ingredients except the honey and brown sugar. Lay ribs flat in a glass or ceramic dish and pour marinade over them. Allow to marinate at least 4 hours; better still, refrigerate overnight for maximum flavor. Bring to room temperature before grilling. Remove ribs from marinade. Scrape marinade from ribs with a rubber spatula and reserve. Grill ribs over a slow fire for about 40 minutes, turning frequently; fire should not flare up and burn them. Place reserved marinade in a saucepan and add sugar and honey. Heat only until the sugar is dissolved. Brush on ribs and continue grilling about 20 minutes more, basting as often as necessary to keep ribs moist. Slice ribs just before serving. To serve, put 2 to 3 tablespoons of sauce on a plate and lay 2 or 3 ribs on top. NOTES : Jack Burson, a friend from Birmingham, Alabama, has told me that his hometown offers some of the best barbecue he has eaten. Now that he's a neighbor in New York, we cook together frequently. Here is our version of one of the best-ever barbecue sauces.

Ingredients

• 1 Pork spareribs, up to 6
• 2 Peanut oil
• 3 Garlic cloves, minced
• 4 Onion, minced
• 5 Tomato catsup
• 6 Cider vinegar
• 7 Worcestershire sauce
• 8 Fresh lemon juice
• 9 Dry mustard
• 10 Ground ginger
• 11 Salt
• 12 Honey
• 13 Brown sugar

Directions

• 1 Trim the ribs, including fat and membrane, leaving the rack of ribs whole and at room temperature.
• 2 Combine all other ingredients except the honey and brown sugar.
• 3 Lay ribs flat in a glass or ceramic dish and pour marinade over them. Allow to marinate at least 4 hours; better still, refrigerate overnight for maximum flavor. Bring to room temperature before grilling.
• 4 Remove ribs from marinade. Scrape marinade from ribs with a rubber spatula and reserve. Grill ribs over a slow fire for about 40 minutes, turning frequently; fire should not flare up and burn them.
• 5 Place reserved marinade in a saucepan and add sugar and honey.
• 6 Heat only until the sugar is dissolved.
• 7 Brush on ribs and continue grilling about 20 minutes more, basting as often as necessary to keep ribs moist.
• 8 Slice ribs just before serving. To serve, put 2 to 3 tablespoons of sauce on a plate and lay 2 or 3 ribs on top.