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Pompeian Barbecued Spareribs Recipe
|Pork spareribs||4 Pound|
|Canned tomato sauce||24 Ounce (3 cans, 8 oz. each)|
|Dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Lemons||2 , freshly squeezed|
|Olive oil||1⁄3 Cup (5.33 tbs) (Pompeian)|
|Ground white pepper||1⁄2 Teaspoon|
|Aromatic bitters||2 Tablespoon|
Calories 1568 Calories from Fat 1127
% Daily Value*
Total Fat 126 g193.3%
Saturated Fat 42.9 g214.7%
Trans Fat 0 g
Cholesterol 352 mg
Sodium 1237.7 mg51.6%
Total Carbohydrates 30 g10%
Dietary Fiber 4.5 g18%
Sugars 22.7 g
Protein 79 g157.9%
Vitamin A 15.6% Vitamin C 69.8%
Calcium 20.8% Iron 34.5%
*Based on a 2000 Calorie diet
1. Working with one rack at a time, lay the rack on a large cutting board. Trim off any excess meat because they won't cook at the same rate as the rib meat.
2. Flip the rack over so the meaty side is face down. There is a thin membrane on this side that goes over all the bones. Removing this membrane is optional, but generally a good idea. It can become a very tough sheet that tastes and feels like you're chewing on plastic if you cook it with the ribs. To remove it, just thrust a blunt object (like the blunt tip of a thermometer) in between the membrane and the bones. Wiggling your tool around a little should give you enough room to get a finger beneath the membrane. Once you've got a grip on the membrane, pull it away from the back of the ribs. The membrane should come away as one piece. Using a paper towel can help you grip the membrane better if your fingers keep slipping.
3. You can season the ribs with your favorite barbecue seasoning if you like and place in the refrigerator, overnight.
4. Prepare a grill for indirect heat. For a charcoal grill, start a fire and move the coals to one side, leaving the other side without coals. For a gas grill, turn on the burners only on one side. (If your grill doesn't have burners on just one side, then I suggest you rig up something so your ribs will be much higher up and away from the flames than they normally would be.) You'll also need a rib rack. If you don't have a rib rack or don't want to buy one, then just use a V-rack for roasting chickens and turkeys. Flip it over so the point of the V is facing up and stick it on the grill.
5. Place the rack on the side of the grill without direct heat.
6. If the racks are too long to fit on the rib rack on your grill, then you might have to cut them in half. Insert the racks or half racks into the rib rack so they are standing up.
7. Position them so they are as far away from the heat source as possible. Close the lid.
8. Every twenty minutes, open the lid and rotate the ribs. Move each rack closer to the heat source, then move the rack closest to the heat source to the position farthest from the heat.
9. In the mean time, combine remaining ingredients for the sauce in a pan and simmer for 15 minutes on low heat.
10. After about 2-1/2 hours for spare ribs, the meat should have shrunk away from the bone substantially. The temperature of the rib meat should be over 180°F which means much of the collagen in the meat has probably converted to juicy and unctuous gelatin.
11. At this point, pull the racks off the grill and clear off the smoker box and rib rack. Redistribute the heat so it is even throughout the grill (for gas grills, use medium heat).
12. Place the racks of ribs back onto the grill and brush the with the prepared barbecue sauce.
13. Every three minutes, flip the racks and brush more sauce on. Repeat until you're tired, have run out of sauce, or can't wait any longer.
14. Cut the ribs apart to serve.