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Mike's San Diego Grilled Spareribs

Monday, 28 August 2006

These spare ribs go very nicely with Mission Trail Vineyards Malbec. Serves 4-6 adults Smoke Packet.  Soak 2 handfuls of wood chips (I like Mesquite) in enough water to cover for 3-4 hours Place wet chips in the center of an 18 inch sheet of aluminum foil.  Roll edges of foil together making a pouch.  Poke 4-5 holes in the foil. Preheat oven to 350 degrees         6-10 Crushed Garlic Cloves        Salt 3 Racks of Pork Spareribs            Fresh Ground Black Pepper Rub both sides of ribs with garlic, cut _ inch slits between the ribs and place cloves inside.  Salt and pepper to taste.  Arrange ribs, meaty side down, on a large baking sheet and bake uncovered for 20 minutes.  Turn ribs and bake for an additional 40 minutes.  Remove from oven, drain, and cool.  Wrap in plastic wrap and refrigerate.  This can be done a day early. 1 Cup Brown Sugar (packed)    _ Cup Coarse Grainy Mustard 1/3 Cup Cider Vinegar        _ Cup Molasses 1 _ TBS Dry Mustard Combine ingredients and bring to a boil.  Reduce heat and simmer until sugar dissolves. Start fire and put smoke packet in the fire.  This will create a slow smoke.  When the fire is hot place ribs on an oiled grill.  Brush on 1/3 of the glaze on the ribs, close the lid, and grill until bottom is browned.  Repeat the brush, close, and grill process two more times.  Each side will take approximately 5 minutes.  Closing the lid will ensure a smoky flavor.  Remove ribs from the grill and enjoy. These spare ribs go very nicely with Mission Trail Vineyards Malbec.  Big fruity Zinfandels and Syrahs come in a close second.

Last Updated ( Wednesday, 04 October 2006 )

 

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