Rib fans will tell you that one of life's greatest pleasures is rolling up your sleeves and sinking your teeth into a succulent serving of really good ribs. And if it is messy, well, that is half the fun. Be sure to sauce the ribs toward the end of the cooking time so that the sauce doesn't burn. Enjoy with other in-hand foods like corn on the cob and vegetable kabobs.
- 3 pounds pork spareribs (rack)
- 2 tablespoons butter
- 1 onions (medium, finely chopped)
- 2 cloves garlic (minced)
- 15 ounces tomato sauce
- 2/3 cup cider vinegar
- 2/3 cup brown sugar (firmly packed)
- 2 tablespoons chili powder
- 1 tablespoon prepared mustard
- 1/2 teaspoon pepper
- Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
- Place ribs on grill over indirect heat; close grill hood. Grill for 1 1/2 hours and then begin basting with sauce every ten minutes, for 30 more minutes. Remove ribs from grill and serve, cutting into serving-size portions. If desired, serve any remaining sauce on the side, bringing it to a boil and boiling gently for 5 minutes.