Make tender grilled spareribs that are sweet, tart and hot all at the same time.
4 to 5 lbs. Spareribs, meaty pork or beef
1 large Vidalia* onion, chopped fine
1/4 cup sweet butter, also called unsalted butter
4 cloves garlic, minced
3-2/3 cups plain tomato sauce
1-1/3 cups apple cider vinegar
1-1/3 cups brown sugar, packed and leveled in the cup
1/4 cup chili powder
1 tbspn Colman's mustard powder
Add black pepper and salt to taste
Hot pepper sauce to taste (Frank's recommended*)
Preheat hooded grill. If you do not have a hooded grill, have heavy aluminum foil nearby.
Use a large skillet to melt butter slowly over low heat. When butter is melted turn heat up to saute the garlic and onion until the onion is tender and the garlic looses its raw taste. Add tomato sauce, apple cider vinegar, brown sugar, chili powder, Colman's mustard powder and black pepper if you desire. Taste now. Add hot pepper sauce if desired.
Stir sauce to mix. Simmer basting sauce over medium high heat to low boiling point. Lower heat and continue cooking for 15 to 20 minutes. Stir to keep from scorching. Turn heat off and remove skillet from heat source.
Baste spareribs on both sides with basting sauce and place fleshy side down on grill. If you are using a grill with a hood, close hood. If you do not have a hooded grill, make a tent of heavy aluminum foil and cover the spareribs. Allow to grill for 20 to 25 minutes on first side. Flip ribs and baste again. Cook for 25 more minutes. Baste again and turn once more for an additional 10 minutes on each side. Test spareribs for doneness and tenderness. Allow to rest before cutting into serving size.
Makes 4 to 5 servings.
*Full name of Frank's is Frank's Red Hot Original Cayenne Pepper Sauce.
*Read about sweet Vidalia onions .
Three Melon Fruit Salad. Serve ice cold with your saucy grilled spareribs. This recipe uses watermelon, honeydew melon and cantaloupe but you can use any three ripe melons. Crenshaw and yellow-fleshed watermelons are very good.
3 cups watermelon, diced
3 cups cantaloupe, diced
2 cups honeydew melon, diced
2 cups red grapes, cut in half, seeds removed
3 tbspn apple cider vinegar
Fresh mint for garnish.
Scoop out the seeds from cantaloupe and honeydew melons. Remove seeds from watermelon or purchase seedless watermelon. Cut melons into 1 inch diced pieces and place in a large bowl. Sprinkle with apple cider vinegar, toss gently and serve. Makes 5 to 8 servings.
A large clear bowl will show off the fruit to its advantage. Garnish with mint.