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Backyard Barbecue Spareribs
Serve with corn on the cob, creamy cole slaw and corn muffins
Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 790 | |
| Calories From Fat: | 486 | |
| Total Fat: | 54 | g |
| Cholesterol: | 175 | mg |
| Sodium: | 1080 | mg |
| Total Carbohydrates: | 36 | g |
| Protein: | 41 | g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Ingredients
| 4 | lbs. | pork spareribs (2 slabs) |
| 1 | cup | ketchup |
| 1/4 | cup | Worcestershire sauce |
| 1-1/2 | cups | cherry cola soft drink |
| 1/4 | cup | vinegar |
| 2 | teaspoons | paprika |
| 2 | teaspoons | chili powder |
| 1 | teaspoon | ground black pepper, to taste |
| 1 | medium onion, chopped |
Directions:
Prepare a medium-hot banked fire in covered kettle-style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1-1/4 hours.
Meanwhile in a saucepan combine ketchup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10 to 15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20 to 30 minutes, basting and turning often, until ribs are nicely glazed.
Wine Suggestion:
Serve with a chilled rose or ice cold beer.
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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