Friday, June 14, 2013

Father's Day: BBQ Baby Back Pork Spareribs







One of the quintessential meals for Father's Day must be a heaping platter of grilled baby back ribs, smothered in a piquant BBQ sauce and cooked until they're 'fall-off-the-bone' tender. Tangy and delicious, these sticky pork spareribs are braised in an aromatic liquid for at least an hour, until they're perfectly tender, then marinated in a smoky BBQ sauce for up to three days. Because they can be prepared well ahead of time, these savoury summer spareribs are perfect party fare — just brown on the grill to caramelize the sauce, and you're done. They're finger licking good!



Father's Day BBQ Spareribs
Serves 4

Braising liquid:
8 cups beef stock
3/4 cup red wine vinegar
1 tbsp paprika
1 tbsp cayenne
1 1/2 tbsp cumin
3 tbsp Tabasco
1 3"x2" nob of fresh ginger, sliced coarsely
1 cup tomato paste
3/4 cup honey
1 tbsp salt

1 rack baby back pork ribs
1 jar good quality BBQ sauce


Combine all the braising liquid ingredients in a large pot, and bring to a simmer over medium heat. Cut the ribs into 4"-5" slabs and add to the pot. Simmer until tender, but not falling apart, about 60-80 minutes. 

When done, transfer the ribs to a large bowl and coat with BBQ sauce. You can make your own very easily, but I cheat and buy Diana's Chipotle BBQ Sauce. I even marinate them in a sturdy plastic bag, to save on fridge space. The ribs can be prepared up to 2 to 3 days in advance at this point, and kept chilled until ready to BBQ.

Heat BBQ and transfer ribs to the grill, and cook long enough to brown. Baste frequently with leftover BBQ sauce, and serve immediately with extra warmed sauce on the side.