Be the first to Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- 2 Tablespoons vegetable oil
- 1 small onion, chopped
- 1 cup (12 ounces/375 g) honey
- 1 cup (8 ounces/250 g) Dijon mustard
- 1/2 cup (4 fluid ounces/125 ml) cider vinegar
- 1/2 teaspoon salt, plus salt to taste
- 1 teaspoon ground cloves
- Freshly ground pepper
- 6 pounds (about) spareribs or baby back ribs in slabs
Preparation:
Heat the vegetable oil in a saucepan over moderate heat. Add the onion and cook until soft, about 5 minutes. Add the honey, mustard, vinegar, 1/2 teaspoon salt, and the cloves. Stir well and bring to a boil. Reduce the heat and simmer for about 5 minutes, stirring occasionally. Remove from the heat and set aside.
Prepare a fire on the grill. Generously salt and pepper the spareribs on both sides. Place the ribs on the grid, cover the grill. Cook for 30-40 minutes, turning once.
Brush the tops of the ribs with some of the honey mixture, then cover and cook 10 minutes longer. Turn the ribs, brush with a little more sauce, cover and cook for 10 minutes. Total cooking time is between 50 to 60 minutes. Remove from the grill and cut into single-rib pieces. Mound on a warmed platter and pass any remaining sauce at the table.
Yield: 4 to 6 servings
Recipe Source: Grilling by Williams-Sonoma (Simon & Schuster)
Reprinted with permission.
Prepare a fire on the grill. Generously salt and pepper the spareribs on both sides. Place the ribs on the grid, cover the grill. Cook for 30-40 minutes, turning once.
Brush the tops of the ribs with some of the honey mixture, then cover and cook 10 minutes longer. Turn the ribs, brush with a little more sauce, cover and cook for 10 minutes. Total cooking time is between 50 to 60 minutes. Remove from the grill and cut into single-rib pieces. Mound on a warmed platter and pass any remaining sauce at the table.
Yield: 4 to 6 servings
Recipe Source: Grilling by Williams-Sonoma (Simon & Schuster)
Reprinted with permission.
