Barbecued Sage Spareribs
Recipe originally published in Taste of Home June/July 1999. Folks love a huge platter of these tender barbecued ribs. The ribs are cooked ahead, needing only browning and reheating on the grill. Easy last-minute prep and magnificent results.
Recipe originally published in Taste of Home June/July 1999. Folks love a huge platter of these tender barbecued ribs. The ribs are cooked ahead, needing only browning and reheating on the grill. Easy last-minute prep and magnificent results.
- Carbohydrate 53.5031019183328 g
- Cholesterol 335.6583538 mg
- Fat 54.0964387594337 g
- Fiber 1.34551045474074 g
- Protein 88.1231353997421 g
- Saturated Fat 19.0128856775166 g
- Serving Size 1 1 (620g)
- Sodium 475.747964090816 mg
- Sugar 52.157591463592 g
- Trans Fat 4.98858286013595 g
- Calories 1103 calories
Step-by-step
- Place ribs in a Dutch oven and cover with water.
- Add onion, garlic, pickling spices, sage and hot pepper sauce.
- Bring to a boil; reduce heat.
- Cover and simmer for 1-1/2 hours or until tender.
- Cool slightly; rinse ribs with water to remove spices.
- Reserve 1/2 cup barbecue sauce.
- Pour remaining sauce into a large resealable plastic bag.
- Add ribs; cover and refrigerate overnight.
- Cover and refrigerate reserved barbecue sauce.
- Drain and discard marinade.
- Grill ribs, uncovered, over medium heat, turning several times until heated through, about 10 minutes, basting frequently with remaining sauce.
Why cook meat twice when aiming for the grill? Pre-simmering country-style pork spareribs in a Dutch oven hydrolyzes tough collagen into gelatin at a steady simmering temperature of 212 degrees Fahrenheit, rendering the connective tissue tender long before the meat ever touches an open flame. Submerging the ribs with water, chopped onion, minced garlic, mixed pickling spices, fresh sage, and hot pepper sauce builds foundational layers of flavor deep within the muscle fibers during this 90-minute simmer. Rinsing the spices off after cooking prevents bitter burnt bits from clinging to the meat during the final high-heat phase. Marinades containing high amounts of sugar burn rapidly if exposed to direct flames too early, which is why chilling the meat overnight in the refrigerator allows the exterior to absorb sauce without scorching prematurely. Medium heat on the grill for approximately 10 minutes provides just enough energy to warm the interior through while reducing the exterior glaze into a sticky, caramelized coating.
