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BBQ Spare Ribs
George Stone, Colfax

1 rack spareribs
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. sugar
1/2 tsp. turmeric
1/2 tsp. pepper
Glaze 1:
2 Tbsp. minced garlic
1 Tbsp. sugar
Vegetable oil
1 cup soy sauce
3/4 cup sweet chili sauce, or to taste
(Asian aisle in the supermarket; do not confuse
with chile garlic paste, which is very hot!)
Apple Glaze:
1 cup apple juice
1/4 cup soy sauce
3 Tbsp. packed brown sugar
1–1/2 tsp. corn starch
1 tsp. ground ginger
1/4 tsp. cayenne pepper

Remove membrane from back of ribs by prying up a corner with a dull knife, grasping with pliers, and pulling off. Mix spices in a bowl and rub rack generously on both sides. Wrap ribs with plastic wrap and refrigerate at least overnight; two days would be better. For grilling, place ribs bone-side down over a foil pan in a heated grill. Cover the grill and cook until the meat has pulled away from the bones, 1-1/2  to 2-1/2 hours, depending on grill heat. For oven, cover a sheet pan with foil and spray with cooking spray. Place ribs bone-side down and cover with another sheet pan or foil. Place in a pre-heated 300-degree oven for 1-1/2 hours. Increase heat to 400 degrees, uncover ribs, baste with your favorite BBQ sauce or one of the following “glaze” recipes, and cook another 15 minutes. Sauce should start to caramelize, but not burn.

For Glaze 1, in a blender, pulse garlic, sugar, and a bit of the oil to form a paste. Add remaining ingredients and combine well. Baste ribs once or twice during last 15 minutes of cooking, but don't let burn. Remaining sauce may be used for dipping.

For Apple Glaze, combine all ingredients in a saucepan. Cook and stir over medium heat until thickened and bubbly. Reduce heat and continue to cook and stir another 2 minutes. Baste ribs, being careful not to burn. Use remaining sauce for dipping.

 


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