barbequed spareribs (bar bq) (marinade)

Servings: 8
Rating: 5
Difficulty: easy
Category: main course
Prep: 30 minutes + overnight
Cook: 2.5 hours
Total: up to 3 hours + overnight

Ingredients:

  • 3/4 C sugar
  • 2 T salt

  • 2 racks (about 4 lbs) pork baby back ribs

    Barbeque glaze

    • 1/2 C hoisin sauce
    • 1/4 C soy sauce
    • 1/4 C Thai-style sweet chili sauce
    • 2 cloves garlic
    • 2 T minced ginger
    • 2 T sugar
    • 2 t sesame oil
    • 1/2 t black pepper

Directions:

  1. Put sugar and salt into large ziploc bag. Cut rib rack in half and place in the bag. Shake to cover. Refrigerate 2-4 hours or overnight.
  2. Combine glaze ingredients. Whisk until smooth.
  3. Preheat oven to 300.
  4. Remove ribs from bag (discard bag). Pat ribs dry with paper towel.
  5. Arrange ribs on foil lined baking pan. Brush with glaze. Cover loosely with plastic wrap, let sit at room temperature for 20 minutes.
  6. Bake ribs 1.5-2 hours, basting with pan juices every 30 minutes.
  7. If pan juices begin to burn add up to 1 C water, scraping sides of the pan.
  8. Remove from oven. Cover with foil. Let sit up to 1 hour until ready to grill.
  9. Preheat grill to medium hot. Grill 25 minutes basting with remaining glaze until dark golden brown.
  10. Remove from grill. Let rest for 10 minutes before cutting and serving.

Notes:

plan for .5 lbs of ribs per person

Nutrition Facts: