4 + pounds Pork Spareribs (2 big slabs)
1 teaspoon Cayenne
1 can Beer (12-oz.) -- at room temperature
Salt for Seasoning
1 cup bottled Barbecue Sauce (I use Open Pit)
1/4 cup Dry Red wine
1 tablespoon Honey
1 tablespoon Tabasco sauce
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Pepper
1/2 teaspoon Oregano
1/2 teaspoon Cayenne
Place ribs in large kettle with cayenne and beer; add enough water to cover; bring to boil. Lower heat; cover and simmer 30 minutes. Drain; pat dry with paper towels.
Meanwhile, in a small saucepan, combine remaining ingredients; bring to boil. Lower heat; cook and stir 3-4 minutes or until well-blended.
Place ribs bone-side down on oiled rack 5-6" above gray coals; place saucepan with sauce on side of grill. Grill, turning and basting with sauce occasionally 20-30inutes, or until ribs are browned and cooked through.
Copyright © 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved