Gingered Spareribs Recipe
Ingredients
| Tomato sauce | 1 Can (10oz) | |
| Tomato puree | 1 Can (10oz) | |
| 1/4 cup each wine vinegar and firmly packed brown sugar | ||
| Worcestershire | 1 Tablespoon | |
| 1 or 2 lemon slices | ||
| 1 medium-size onion, finely chopped | ||
| Garlic | 1 Clove (5gm), pressed | |
| Salt | 1 Teaspoon | |
| 1/2 teaspoon each chili powder, celery salt, and dry mustard | ||
| Pepper | 1/8 Teaspoon | |
| 6 pounds lean country-style spareribs | ||
| 2 tablespoons very finely chopped candied ginger | ||
Directions
In a 2-quart pan, combine tomato sauce, puree, vinegar, sugar, worcestershire, lemon, onion, garlic, salt, chili powder, celery salt, mustard, and pepper.
Bring to a boil, reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
Arrange ribs on lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning often and basting occasionally with sauce, for about 1 1/2 hours or until meat near bone is no longer pink when slashed.
Every 1 /2 hour add 5 or 6 briquets to fire, spacing them evenly to maintain a constant temperature.
Before serving, sprinkle with ginger.
Bring to a boil, reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
Arrange ribs on lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning often and basting occasionally with sauce, for about 1 1/2 hours or until meat near bone is no longer pink when slashed.
Every 1 /2 hour add 5 or 6 briquets to fire, spacing them evenly to maintain a constant temperature.
Before serving, sprinkle with ginger.
Chef
