This is great game-day party recipe and will please a crowd. Just double or triple the recipe for bigger party or potluck. Serve with Festive Couscous Salad or with Bermuda Onion Potato Egg Salad.
8 lb meaty pork spareribs
1 cup all-purpose flour
1 tablespoon paprika
1 tablespoon Vegeta
2 garlic cloves, minced
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
Trim any fat from spareribs and cut racks in half.
In large plastic bag combine all-purpose flour, paprika, Vegeta, minced garlic, garlic salt and ground black pepper.
Add ribs (one piece at the time) and shake well to coat.
Arrange, meaty side up, in single layer in shallow baking pan.
Preheat oven to 350º F (180º C) or gas mark 4.
Bake ribs in the oven for about 1 hour or until tender.
Brush sauce over ribs in pan (on both sides), cover and let marinate in refrigerator for at least 3 hours or up to 24 hours. Let stand for 30 minutes on room temperature before barbecuing.
Preheat barbecue (medium-high heat) and grease grill with bacon.
Arrange marinated spareribs on hot grill, meaty side up, and reserve sauce for brushing.
Cook, brushing with sauce occasionally and turning once, for about 15 minutes or until crisp and browned.
Cut into serving pieces and serve immediately.
Makes 6 to 8 servings.
3/4 cup chili sauce
3/4 cup barbecue sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
To Prepare Sauce:
In large saucepan, combine all ingredients for sauce. Bring to boil, reduce heat and simmer for 3 minutes.
Cool sauce before using it on a ribs.