- Special Pricing
- 3 slabs pork spareribs, about 4 pounds s in all
- 1 lemon or lime
- Salt and freshly ground black pepper
- 1 recipe of Plum Barbecue Sauce
Companion recipe: Plum Barbecue Sauce
American-style pork spareribs come from the whole pork belly. Ask the butcher to remove the rib section in one piece, so that ribs are covered with a single layer of meat and a thin layer of fat. Halve the lemon or lime and rub over the slabs of ribs, squeezing out the juice as you rub. Rub also with salt and pepper and brush with oil. Put the sauce in a pan.
Place the spareribs on the grill directly over a drip pan containing 2 cups water. Cook indirect, hood down, for 30 minutes. Baste with sauce, turning the ribs over, and continue to cook for a further 1 1/2 hours, turning and basting with sauce every 10-15 minutes. Keep sauce on the side of the grill to heat while the ribs cook, and keep the hood down. Test if cooked by cutting into meat - it should be crusty outside and tender within. To serve, pile on a warm platter and provide a sharp knife for cutting ribs off between the bones, Serve remaining hot Plum Barbecue Sauce separately. Serve as finger food, or serve as a main meal with a rice pilaf and a tossed green salad.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
1166 calories; 88g total fat; 260mg cholesterol; 345mg sodium; 24g carbohydrates; 1g fiber; 58g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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