Ingredients Jump to Instructions ↓

  1. 2 full racks of

  2. 3/down pork spare ribs

  3. 3/4 cup Essence, more if needed, recipe follows

  4. 3 tablespoons sugar

  5. 2 slabs of baby back ribs

  6. 2 cups white vinegar

  7. 2 tablespoons hot pepper sauce (recommended: Tabasco)

  8. 3 tablespoons brown sugar

  9. Dash Worcestershire sauce

  10. Salt and freshly ground black pepper

  11. 2 1/2 tablespoons paprika

  12. 2 tablespoons salt

  13. 2 tablespoons garlic powder

  14. 1 tablespoon black pepper

  15. 1 tablespoon onion powder

  16. 1 tablespoon cayenne pepper

  17. 1 tablespoon dried leaf oregano

  18. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, combine the Essence with the sugar. Blend thoroughly. Season the spare ribs entirely with the Essence mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill.

  2. Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, hot pepper sauce and brown sugar together. Add the Worcestershire sauce , salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours.

  3. Remove both the spare ribs and the baby back ribs from the refrigerator, reserving the marinade. Bring the marinade to a boil, reduce the heat and simmer for about 5 minutes. Use the sauce to baste the baby back ribs.

  4. Prepare the charcoals according to the directions on the grill for slow barbecuing.

  5. Place the spare ribs on the grill and cook for about 3 hours, turning occasionally.

  6. Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs with the reserved sauce every 15 minutes. Remove the ribs from the grill and slice.

  7. Combine all ingredinets thoroughly.

  8. Yield: 2/3 cup


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