Spareribs
- Total Time
- 5 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1quart white vinegar
- 2tablespoons crushed red pepper
- 2tablespoons freshly ground black pepper
- 2tablespoons salt
- 2garlic cloves, chopped
- 1slab, 2½ to 3 pounds, pork spareribs
- ¾cup barbecue sauce
- 2tablespoons marmalade or other fruit preserves
- 1tablespoon bourbon
For the Pig Sauce
For the Meat
For the Bluegrass Bourbon Sauce
Nutritional analysis per serving (4 servings)
1052 calories; 74 grams fat; 24 grams saturated fat; 1 gram trans fat; 27 grams monounsaturated fat; 13 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 50 grams protein; 1449 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To prepare the pig sauce, combine all ingredients in a medium-size bowl. Marinate ribs for 2 hours in a shallow glass, ceramic or stainless-steel pan. Remove ribs from sauce and let drain.
- Step 2
To prepare the bourbon sauce, mix together the barbecue sauce, marmalade and bourbon in a small bowl.
- Step 3
Prepare grill (or ideally a smoker, at 170 degrees). Place spareribs on the rack. Cover and cook 3 to 3½ hours, until tender. Smother with bluegrass bourbon sauce and serve.
Private Notes
Comments
Really disappointing, the pig sauce (followed as prescribed) way too vinegary. The only thing I learned is that you can enhance store-bought BBQ sauce with preserve (crabapple) and cheap bourbon.
Not recommended, too vinegary. The only upside is learning you can improve store-bought bbq sauce with preserve (crabapple) and cheap bourbon.