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Scarpocci-winning spareribs

3

racks spare ribs, trimmed and halved

1

cup

barbecue rub

For, the brine:

4

cups

water

2

cups

cider vinegar

1/3

cup

sugar

1/3

cup

salt

1/8

cup

grated fresh ginger

1/8

cup

minced garlic

For, the mop:

1

cup

cider vinegar

1

cup

water

2

tablespoons

soy sauce

1

tablespoon

barbecue rub

For, the sauce:

1

quart

sour cherry juice

1

tablespoon

sambal oelek, (or Frankís hot sauce)

3/4

cup

maltose, (can substitute light brown sugar)

3/4

cup

ketchup

1/4

cup

cider vinegar

1

The night before you cook, mix the brine ingredients together. Submerge

2

the meat, in a zip-top bag if you like, and refrigerate overnight.

3

Light the charcoal for a barbecue fire. Over indirect, smoky heat, roast

4

the ribs at about 275 to 300 degrees for about three hours. Combine the

5

mop ingredients, and apply thoroughly every half hour, or whenever it

6

looks like the meat is dry.

7

After about three hours, when the meat has begun to shrink and expose

8

bone ends, wrap the ribs in foil packets. Pour ncup of cherry juice into

9

each packet before sealing. Return the packets to the heat.

10

After 45 minutes in the foil, open the packet with the thinnest ribs.

11

Check for doneness; meat should present a little resistance, then pull

12

cleanly off the bone. Thicker ribs take longer to reach that stage, but

13

when they do, remove from the heat.

14

If you are not ready to serve the ribs in an hour or so, cool them down

15

immediately in an ice chest or refrigerator. You donít want to present a

16

food safety hazard.

17

Meanwhile, make the sauce. Boil the container of maltose in a pot to

18

make it pourable. On another burner, boil the cherry juice down to a

19

syrupy consistency, about one-fourth its original volume.

20

Add the ketchup and maltose, and cook for 10 minutes to combine.

21

Add the sambal or hot sauce, a little at a time, and taste it. Adjust it

22

for your audience, with a little more maltose, unreduced cherry juice or

23

spicy sauce.

24

Paint ribs with the sauce and return to a 300 degree heat. Repeat every

25

minutes until surface is as carmelized, or lacquered, as you like.

26

Cut the ribs, paint them with more sauce, and serve on a platter with

27

sauce on the side.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (83.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 9 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

673.84

Calories From Fat (1%)

5.12

% Daily Value

Total Fat 0.58g

<1%

Saturated Fat 0.14g

<1%

Cholesterol 0mg

0%

Sodium 40458.39mg

1686%

Potassium 1372.95mg

39%

Total Carbohydrates 130.43g

43%

Fiber 1.34g

5%

Sugar 109.23g

 

Protein 6.12g

12%