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Category: Ribs
Prep Time: Cook Time: Total Time:
2 slabs pork spareribs
1/2 cup Zinfandel's Rib Rub (follows)
2 cup Zinfandel's Barbecue Sauce (follows)
The night before grilling (or at least several hours before), rub the Rib Rub into the spareribs, covering both sides. You may or may not need to use all of the rub.
About 3 hours before serving, build a charcoal fire, using about 2 quarts of good quality hardwood charcoal. When coals are covered with gray ash, but are still burning fiercely, spread them out and push them against two sides of the grill. You want to cook over indirect heat, not directly over the coals.
Place marinated ribs, bone side down, on the cooking rack and position the rack over the coals so that the ribs are in the middle of the grill, not directly over the coals. Cover the grill, adjust the top vents to open and walk away for 30 minutes.
After a half hour, lift the cover and take a peek. The ribs should browning nicely, and your neighbors should start wandering over to see what you are doing. Flip the ribs over to cook meat side down, replace the cover and wait another 30 minutes.
After an hour, the ribs should be dark brown, crispy and pulling away from the bone. At this point, pull them off the grill, cut between the bones and enjoy with warm Zinfandel Barbecue sauce. Serves 4
NOTE: The ribs can also be chilled quickly, then reheated on the grill to serve at a later time.
Zinfandel Barbecue Sauce
1 tbsp corn oil
1 1/2 cup red onion, finely chopped
3 cup chopped canned tomatoes with juice
2 tbsp cider vinegar
1 1/2 tsp. kosher salt
3/4 tsp. pepper
1/4 tsp. dried thyme
1/8 tsp. ground cumin
1 1/2 tbsp Hungarian sweet paprika
1 tsp. pure chili powder (not a blend)
1/2 tsp. dried oregano
1 1/2 tbsp Worcestershire sauce
1/4 cup dark molasses
1/2 cup orange juice
Heat oil in saucepan and sauté onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Puree sauce in a blender or food processor. Makes 4 Cups Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.
Rib Rub
1 tbsp kosher salt
1 tbsp sugar
1 tbsp dark brown sugar, packed
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp pepper
2 tbsp Hungarian sweet paprika
Combine all spices. Use to rub into spareribs several hours to a day before grilling. Makes 1/2 Cup, enough for 2 slabs of spareribs
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ZINFANDEL BARBECUED RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
2 slabs pork spareribs
1/2 cup Zinfandel's Rib Rub (follows)
2 cup Zinfandel's Barbecue Sauce (follows)
The night before grilling (or at least several hours before), rub the Rib Rub into the spareribs, covering both sides. You may or may not need to use all of the rub.
About 3 hours before serving, build a charcoal fire, using about 2 quarts of good quality hardwood charcoal. When coals are covered with gray ash, but are still burning fiercely, spread them out and push them against two sides of the grill. You want to cook over indirect heat, not directly over the coals.
Place marinated ribs, bone side down, on the cooking rack and position the rack over the coals so that the ribs are in the middle of the grill, not directly over the coals. Cover the grill, adjust the top vents to open and walk away for 30 minutes.
After a half hour, lift the cover and take a peek. The ribs should browning nicely, and your neighbors should start wandering over to see what you are doing. Flip the ribs over to cook meat side down, replace the cover and wait another 30 minutes.
After an hour, the ribs should be dark brown, crispy and pulling away from the bone. At this point, pull them off the grill, cut between the bones and enjoy with warm Zinfandel Barbecue sauce. Serves 4
NOTE: The ribs can also be chilled quickly, then reheated on the grill to serve at a later time.
Zinfandel Barbecue Sauce
1 tbsp corn oil
1 1/2 cup red onion, finely chopped
3 cup chopped canned tomatoes with juice
2 tbsp cider vinegar
1 1/2 tsp. kosher salt
3/4 tsp. pepper
1/4 tsp. dried thyme
1/8 tsp. ground cumin
1 1/2 tbsp Hungarian sweet paprika
1 tsp. pure chili powder (not a blend)
1/2 tsp. dried oregano
1 1/2 tbsp Worcestershire sauce
1/4 cup dark molasses
1/2 cup orange juice
Heat oil in saucepan and sauté onion until translucent. Add remaining ingredients, except orange juice, stir well and bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat, let cool and add orange juice. Puree sauce in a blender or food processor. Makes 4 Cups Tip: This sauce will keep, tightly sealed in the refrigerator for about a week. It can also be frozen for later use.
Rib Rub
1 tbsp kosher salt
1 tbsp sugar
1 tbsp dark brown sugar, packed
1 tbsp chili powder
1 tbsp ground cumin
1 tbsp pepper
2 tbsp Hungarian sweet paprika
Combine all spices. Use to rub into spareribs several hours to a day before grilling. Makes 1/2 Cup, enough for 2 slabs of spareribs
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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