It's a day for grilling, and this recipe turns out some of the most flavorful, delicious spareribs you've ever tasted.
Pork Spareribs in Mexican Barbecue Sauce
(from the Encyclopedia of Creative Cooking)
mexican barbecue sauce
1 T. olive oil
1 medium onion, chopped
1 clove garlic, peeled, minced
1 fresh chili pepper, stemmed, seeded, chopped
1/2 T. salt
2 large tomatoes, peeled, chopped
2 T. chili powder
2 T. sugar
1/4 cup vinegar
1/3 cup olive oil
1/4 cup beer
4 lbs. pork spareribs (country style)
Make sauce: Heat tablespoon of oil in saucepan. Saute onion until lightly browned. Add garlic, chili, salt and tomatoes; simmer until mixture thickens. Add remaining sauce ingredients; cook 8 minutes, stirring constantly.
Marinate spareribs in sauce several hours before grilling, if possible. Grill over hot charcoal or under broiler, basting periodically with sauce, until tender, well-browned, and crusty. (I have made the following change due to today's food safety guidelines. Original recipe says to add raw meat marinade to cooked ribs and serve... yuck!) Boil remaining marinade for five minutes, then add to the ribs before serving.
When I was in the Army, whenever there was a holiday I'd have a bunch of the guys over who couldn't go home to celebrate, and we'd cook up a big mess of these and some corn on the cob. There was usually a keg of beer at hand. Good times.