I’ve been making these forever and they remain high on my list of really tasty ribs. There’s nothing like good ribs despite the sticky fingers! Can there ever be too many delicious recipes for ribs? We sure don’t think so! I often precook ribs for a short while before finishing them on the Weber over hardwood charcoal.
Makes 4 – 6 Servings
4 lbs. spareribs
Salt & freshly ground black pepper to taste
½ cup ketchup
2 tsp. chili garlic sauce (available in the Chinese food section of most markets)
½ cup soy sauce
¼ cup freshly squeezed orange juice
3 Tbsp. freshly squeezed lime juice
2 Tbsp. lime zest (a rasp works really well for this task)
2 large garlic cloves, minced
1 cup brown sugar, not packed
2 Tbsp. Tequila
Preheat oven to 350 F.
Cut the ribs into sections; I usually cut 1 rack into 3 pieces; season with salt and pepper. Lay in a roasting pan; add between 1/3 and ½ cup of water cover with foil and bake for 35 minutes.
Meanwhile, combine remaining ingredients, whisk to mix well. Start your barbecue.
Remove the ribs from the oven. Place the ribs on the barbecue and cook for 10 minutes; baste with the barbecue sauce, continuing to cook for about 30 – 40 minutes, basting every 10 minutes with the barbecue sauce, until they nicely glazed and browned.
Get the napkins!
