Ingredients Jump to Instructions ↓

  1. 1 medium Onion; chopped

  2. 1 cup Chili sauce

  3. cup Water

  4. cup Brown sugar; firmly packed

  5. cup Vinegar

  6. 1 teaspoon Salt

  7. 1 teaspoon Celery seed

  8. 1 teaspoon Pepper

  9. 1 teaspoon Chili powder

  10. 1 teaspoon Paprika

  11. teaspoon Garlic powder

  12. teaspoon Worcestershire sauce

  13. 1 Rack pork spare ribs (about 3 lbs.)

Instructions Jump to Ingredients ↑

  1. MARY WILSON BWVB02B In small saucepan combine onion, chili sauce, water, brown sugar, vinegar, salt, celery seed, pepper, chili powder, paprika, garlic powder, and Worcestershire sauce. Bring to boil, stirring frequently. Boil slowly 3-4 minutes; set aside. Just before grilling, brush sauce on both sides of ribs.

  2. Prepare grill according to manufacturer's directions. Place spareribs on grid, meatiest-side down, about 6 inches over low coals, under the indirect cooking method (see recipe titled "Which Cooking Method Works Best"). Close grill hood and cook about 20 minutes, turn ribs and brush with sauce again. Cook an additional 45 minutes or until well done, brushing with sauce every 10 to 15 minutes.

  3. ~OR-; Heat broiler. Arrange ribs on cold broiling-pan rack. Cook 5-6 inches from heat source for 20 minutes. Cook an additional 35 minutes, turning and brushing the ribs with sauce about every 10 minutes.

  4. Bring remaining sauce to boil and boil slowly for 5 minutes. Serve sauce along with the ribs. Yield 4 servings; 3 cups sauce.

  5. Per serving: 591 cal; 39 g pro; 40 g fat; 16 g carb; 618 mg sod; 161 mg chol. Source: PARENTS magazine, July l993 issue.


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