HOT AND SPICY SPARERIBS

[Draggingtree]

HOT AND SPICY SPARERIBS

Prep 20 Minutes, Cook Time 120 Minutes, Serves 3 People

INGREDIENTS

• 1 3-POUND RACK PORK SPARERIBS
  
• 2 TABLESPOONS BUTTER
  
• 1 MEDIUM ONION, FINELY CHOPPED
  
• 2 CLOVES GARLIC, MINCED
  
• 1 15-OUNCE CAN TOMATO SAUCE
  
• 2/3 CUP CIDER VINEGAR
  
• 2/3 CUP BROWN SUGAR, FIRMLY PACKED
  
• 2 TABLESPOONS CHILI POWDER
  
• 1 TABLESPOON PREPARED MUSTARD
  
• 1/2 TEASPOON PEPPER
  

http://www.porkbeinspired.com/recipes/hot-and-spicy-spareribs/

[Draggingtree]

SPARERIBS BASICS

Spareribs come from the belly of the hog and are known for their delicious, meaty pork flavor. These ribs are the least meaty variety of ribs, but full of flavor. Spareribs are typically larger and heavier than back ribs.

 

St. Louis style ribs are spareribs with the sternum bone, cartilage and rib tips removed to create a rectangular-shaped rack. These often are the best type of ribs for recipes that require browning in a frying pan because the ribs are straight and flat.Ribs are commonly prepared with either “wet” or “dry.” Ribs rubbed with a mixture of herbs and spices are called dry ribs. Such rubs can be applied just before barbecuing. Ribs basted with sauces during the barbecuing process are called wet ribs. For best results, brush ribs generously during the last 30 minutes of cooking to prevent burning.

MEAT COUNTER TIPS