This sparerib recipe is all done inside without the need for a grill or smoker. The barbecue glaze gets a blast of flavor from molasses and mustard.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- For the boiling liquid:
- 6 cups water
- 1/4 cup tomato paste
- 1-1/2 medium onions (about 12 ounces), peeled and thickly sliced
- 3 cloves garlic, peeled and chopped medium-fine
- 1/2 teaspoon whole black peppercorns
- 4 whole cloves
- 2 Tablespoons hot red pepper sauce
- 1 Tablespoon fresh lemon juice
- 2 (1-1/4-pounds each) racks of pork spareribs (each 7 to 9 inches long, 6 ribs per rack)
- .
- For the barbecue glaze:
- 2 Tablespoons dark molasses
- 1 Tablespoon prepared mustard
- 1 Tablespoon cider vinegar
- 1/8 teaspoon hot red pepper sauce
- 1 teaspoon kosher salt
Preparation:
Place all the water, tomato paste, onions, garlic, peppercorns, garlic, red pepper sauce, and lemon juice in a large saucepan. Bring to a boil and allow to simmer rapidly for 15 minutes. When the liquid is bubbling, add the sparerib. Make sure they are covered with the sauce. Let the ribs simmer 45 minutes. As the liquid reduces, add water to keep it at the original level. Remove the pan from the heat and allow to cool to room temperature. Do this as much as a day ahead, and refrigerate. Return to room temperature. (Note: The cooking liquid may be reused. Add water to return the quantity to its original amount. Boil 5 minutes. Store in the refrigerator.)
Place 1 cup of the boiling liquid from the ribs in a small saucepan. Boil the liquid until reduced to 1/2 cup. Add the molasses, mustard, vinegar, pepper sauce, and salt. Stir over heat to combine thoroughly. Brush this mixture liberally over the blanched ribs before cooking them.
About 20 minutes before cooking the ribs, place rack in center of oven. Heat oven to 500 degrees F. Place ribs in an 18 x 13 x 2-inch roasting pan and roast for 5 minutes. Turn. Roast 6 to 7 minutes more. Serve warm.
Yield: 6 servings
Recipe Source: Roasting : A Simmering Art by Barbara Kafka (Wm Morrow)
Reprinted with permission.
Place 1 cup of the boiling liquid from the ribs in a small saucepan. Boil the liquid until reduced to 1/2 cup. Add the molasses, mustard, vinegar, pepper sauce, and salt. Stir over heat to combine thoroughly. Brush this mixture liberally over the blanched ribs before cooking them.
About 20 minutes before cooking the ribs, place rack in center of oven. Heat oven to 500 degrees F. Place ribs in an 18 x 13 x 2-inch roasting pan and roast for 5 minutes. Turn. Roast 6 to 7 minutes more. Serve warm.
Yield: 6 servings
Recipe Source: Roasting : A Simmering Art by Barbara Kafka (Wm Morrow)
Reprinted with permission.
